Refried Beans (crock Pot)

Wow!!! Wow! Wow! Wow!!! I used Anastazi beans, because I had them on hand. I used butter instead of lard. For the rest I followed the recipe. The flavor is incredibly complex, but not too spicy. Really wonderful. This is the kind of recipe you pull out to wow your friends. That's if you can bare to share them.

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I made these the other day, in my pressure cooker actually because my crock pot was busy cooking the pork I wanted to serve with it. I loved them. They were easy to make and delicious. I used the canola oil because it was handy and easy.
I froze the leftovers. Fast forward a week or so, and a friend is visiting after spending three months in Mexico. We're hungry for lunch one day, and I pull these out. She says they are like what she had in Mexico.
They are not as thick as, say Rosarita refried beans. Or, at least, mine weren't.
In summary, easy, delicious, authentic and nutritious. I can't think of anything else they would need to be.

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I loved how simple this recipe was. I was going to buy some refried beans to go with recipe 8604, but I couldn't believe they were over $1.50 per can. So I decided to make these refried beans using my handy crockpot. They turned out great! I used bacon fat for the lard and added a few dashes of taco seasoning. The flavor is great! I will be serving this with my mexican dishes in the future. Thank you so much!

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This recipe is great! I have made it now a few times, with both pinto beans and pink beans (a little harder to find, but my preference) and have had great results both ways. My only change is I add about 1/4 cup of salt to the crock pot water while cooking; but then you don't need to add any salt to the drained beans. Kind of like cooking pasta -- the salt gets sucked into the beans, rather than having to add salt to the sauce later. Thanks!

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Ever since I found this recipe I no longer buy Taco Bell's beans in a can. These are cheaper and taste just as good, if not better.

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These beans were delicious. They tasted like they came from an authentic mexican restaurant. I didn't add the green chilies. And I was out of cumin, so I sprinkled a little chili powder in. Great!!

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I followed recipe exactly. We did not care for the flavor of these beans. I didnt want to throw them away so I tried to save them by adding 3 cups of my home made salsa to them..I now have 4 meals of spicy refried beans in the freezer..

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good stuff!!

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This has become my personal bean recipe. Everytime I make it everyone loves it!! I usually add a little bit more milk and cheese to make them a little more creamier.

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This was a cinch to make and yummy to boot! The family loved it, too. Much more flavorful than the canned variety. Great recipe!

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Pretty decent! The gold standard of refrieds are the ones at Ojeda's in Dallas, redolent with smoky bacon flavor. These come close if you add a packet of Goya ham stock/boullion. With a bit of onion and Goya stock, they taste much like the beans at Taco Cabana, a better-than-avg. fast food joint we patronized we patronized when we lived in Texas.

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This is a great time saver recipe !!! No more standing over the stove stirring a pot of beans forever , waiting for them to get done . These come out nice and tender and , are very easy to mash . I served mine with a Taco Ring by strawberryjane (a Zaar recipe) . Thanks for a great recipe !!

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I have been making this same recipe for years. In addition I always add 2 slices of bacon for flavor and a tsp of sugar to prevent the beans from causing people to have gas.

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