4 Reviews

Great flavor. I took a shortcut and used a 14 oz can for dark red kidney beans, drained almost all the juice off but did not rinse them. I mashed the beans instead of processing them . Very easy recipe - the salsa gives them a nice flavor boost - I used hot. Thanks Derf for another keeper 1 July 2010 Made again and enjoyed just as much.

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Bergy July 02, 2010

Got rave reviews from my guests on this; they thought the taste was much better and less greasy than the canned stuff. I used canned pinto beans and they worked just fine.

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jcrozier August 05, 2009

This wasn't my favorite recipe...however I made these as a side and I think I would have liked it better as an appetizer. I love the idea of adding salsa, but perhaps 1 cup was just too much for me. Is there a certain brand of salsa you recommend? Thanks for the recipe.

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Mmmama February 23, 2009

These were very tasty beans! I mashed them a bit with a potato masher qnd went the low fat sour cream and cheese way. They are not restaurant style refried beans at all but when you are watching fat and calories these were fantastic! I forgot to say I only had a small amout of salsa left so I used that and then about 5 tbl. each petite chopped tomatoes and chopped green chilies,and about a tbl. of red pepper flakes, I also threw in two red chilies when simmering.

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~Robyn~ September 21, 2008
Festival Refried Beans