I doubled this recipe, but only used about 14 cups of water. It was still a bit soupy when the 8 hours were up, so I took the lid off the crockpot and cooked the beans on high for a couple more hours, stirring occasionally. They turned out WONDERFULLY. I took them to a potluck dinner and served them topped with enchilada sauce (Enchilada Sauce II on allrecipes) and shredded cheddar cheese. There were at least 4 other refried bean dishes at this potluck, and from what I could tell, this is the one that disappeared first. Delicious!
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I doubled this recipe, but only used about 14 cups of water. It was still a bit soupy when...