By sloansmom williams on July 26, 2003
"This is an awesome recipe I found online at MexGrocer"
Serving Size: 1 (247 g)
Servings Per Recipe: 6
"I tried just to make some dried pinto beans in my pressure cooker for the first time and they came out so squishy that I just blended them all up in my food processor and then cooked them with all your ingredients. I added a little cumin and lime juice and I just can't quit eating it!"
"Perfect refried beans! This was my first time making them and they were much better than canned. I added 1 tsp cumin also. I soaked them overnight and all day and they only had to cook for about 3 hours. I had to add 4 cups of water to boil, no way would 2 be enough. I uncovered the pot for the last 30 minutes and they thickened just enough. Thanks!"
"This is absolutely WONDERFUL! These are great!!!"
"DEEEEEEEEE-licious! Cooked in under4 hours."
"Awesome recipe. I love refried beans, but I have always despised the canned ones. I have tried making this other ways, but the pan-fry method is too messy and the crock pot method just doesn't cut it for me taste-wise. With this, I could just stick my immersion blender right in and mash them. I didn't have boullion, so I used beer and chicken stock. I seasoned with cayenne, adobo, and added lime juice and sour cream at the end. I cannot wait to eat the left-overs as bean burritos!"
"Good flavor for Mexican beans. Mine took the full 6 hours to cook."
"Had a surprise group of teen boys for dinner tonight so had to quick change what I was making. Teen boys are not wild about cabbage rolls. LOL! Made a taco bake I found on Allrecipes and these beans to go with them. My husband, who really is not fond of refried beans had 2nds. Whoo hoo! The boys did, too. I didn't have any bacon grease, so just left it out. These were so good! If any are left, we can have some bean enchiladas for lunch tomorrow. Thanks for a great very easy recipe that did not use canned beans. :)"
"I've used this recipe many times. It's great tasting and as simple to make as it gets!"
"Very good. I browned some chorizo, a few slices of bacon, and then sweated an onion in the pot before adding the beans. I will be making this often."
"Awesome recipe! Superb taste and texture--the best homemade frijoles I've had (and I live in CA). It only took 3.5 hours and by the time they were finished, all the liquid had been absorbed. They got a little dry when I refrigerated them, but adding some water made them nice and creamy again. I used bouillon concentrate paste, which is a bit saltier, so next time I'll reduce it to 2 tablespoons and up the bacon grease a bit."