Love these, but I never add the butter.
This was a very good dish! My husband wasn't too sure when he peeked into the crock before I added the cheese, but after the cheese was added it turned into a delish, creamy side dish! I think next time I make this I will serve it over brown rice for a great vegetarian meal! Thanks for posting the recipe. I will definately be making this again soon.
These beans are great on flour tortillas or just out of a bowl. I halved the amount of butter. I did use the optional chopped red onions and recommend using them. As far as the flavor, I thought there was just a little something lacking. So, I added some cumin and cilantro. Overall, this is a nice black bean recipe and I will make it again. Thanx for sharing!
Very good, easy and filling. I ate this as a main course. Left out the butter to cut down on calories & fat and used one can of beans undrained (did drain the other two). Used garlic powder (no salt) and half the black pepper. Reheated very well for lunches. Thanks for the recipe! — Jun 15, 2006 I have to add that this also makes a great burrito filling. Rolled up in a flour tortilla with a little extra cheese on top, wrapped loosely in foil, and baked for 20 minutes at 350°F for a great dinner. Thanks again!
This recipe was soooo good. A great change of pace over regular refried beans. Served once with Enchilladas and another time with Steak Quesadillas. Even the picky eaters cleaned them up. This recipe makes soooo much. We are a family of 4 and did not even put a dent in them, but had them for left overs, so it all works out!
Very good...I made these on the stovetop and added a little water.