Refried Beans Without the Refry
I would love to give this recipe five stars, but I did have to modify it a little. After reading all the other reviews, I cut the salt down to 2 teaspoons (this is plenty for me!) and after some experimenting, I also cut the water down to 8 cups. I like using all the water because there is so much flavor there I don't want to waste, and I found using 8 cups gives me the consistency that I like. I never use the jalapeno pepper (never have any on hand) and I cut the black pepper down some as well (my kids don't like it).
Otherwise, this recipe was a fantastic find and I never buy canned refried beans anymore, these are delicious. I make a batch, divide it, and freeze it so I always have some on hand. Thanks for the great submission.
2 users found this review helpful
Aug. 7, 2011