About this recipe: Refried beans without having to refry! They are simple to make using dried pinto beans if you use a slow cooker. They are seasoned with garlic, jalapeno chilli pepper and cumin. Makes a lot so perfect for a Mexican-themed party!
I will never buy refried beans again!!! The only thing I did different was using 1/2 Black Beans & 1/2 Pinto. My family thought they were better than anything bought! If you want to make a large batch of bean dip, after mashing the beans add:2 C.salsa, 2C.shredded Co-Jack cheese, 2C. shredded pepperjack cheese,8oz. creamcheese, 16oz. sourcream, 2T. chili powder, 1/2t. ground cumin...mix and let cook a couple hours longer so flavors can blend.Makes a huge batch so just freeze leftovers - 19 Oct 2006 (Review from Allrecipes US | Canada)
I make refried beans all the time and I thought I had my recipe down, but I have to say that though more simple with less ingredients than my own, these beans are THE BEST! The only change I made was I used chicken broth instead of water, which I believe made for richer and yummier tasting beans. Because of the chicken broth, I also reduced the amount of salt. This is how I will make my beans from now on! - 01 Oct 2006 (Review from Allrecipes US | Canada)
These beans were delicious! I used to cook them in the Pot for 4 hours with only onion and salt...but WOW...THIS IS MY NEW RECIPE!! I only added 3 teaspoons of salt and will add only 1 tablespoon of garlic next time. I cooked them on High for 8 hours as called for in the recipe and they came out great!! After they were done cooking,I served a bowl to my husband ( frijoles de la hoya)and then I transferred some of the beans (along with some juice) to a pan and mashed them. I added a little bit of lard, a tad of milk and some cheese to make them creamy. The beans were PERFECT without adding lard,milk and cheese...I only added those ingrediants because I am mexican and that is how we have been refrying beans for generations. I couldn't break the habit I think next time I will try subsituting 2 cups of water for 2 cups of chicken broth. - 03 Mar 2007 (Review from Allrecipes US | Canada)