135 Reviews of Refried Beans

From: Mille® ™

On May 7, 2002

This is spooky - I know for a fact that this was one of the very first recipes that I made and reviewed shortly after I joined Recipezaar about 7 or 8 months ago! Darned gremlins! In any case, I have made them many times since then in my "Death to Canned Refried Beans" campaign. I always make them with Guinness stout or a good strong British brown ale instead of beer. I've eaten them as a side dish, and they have become a staple ingredient any time I make a recipe that calls for refried beans as an ingredient.

From: Tara

On Apr 12, 2002

Ecellent! I used half Kideny and Half black beans since I couldnt decide. It took 1 1/2 cans of beer. I made 11 bean burritos with them, 10 for the freezer and one I just ate.

From: Pierre Dance

On Feb 1, 2004

I owe you for another one! I can't understand why I've never sent in a review of this one. I guess I am getting old! Well, Here goes! I double the recipe. It freezes and reheats wonderfully and you can never have too many refried beans on hand.I add 1/2 tsp freshly ground Cumin. I also like the flavor of dried New Mexico chilies so I top one, split it in half lengthwise, seed, and vain it. I bring 1/2 pint of the local microbrew's English style Brown Ale to a slow boil in a small sauce pan and boil the chili for 20 minutes. I lift the chili halves out of the ale and onto a plate. I scrape the pulp form the skin with the edge of a spoon and added it and the ale to the beans. When done I make 10 bean and cheese burritos, put the rest in freezer containers and froze the lot. The burritos were wrapped in freezer paper of course. All in all, a fun dish to prepair and many delightful meals stored in the freezer. Once again my Thanx!

From: lisa brown

On Dec 19, 2001

This recipe rocks! Very easy and the best refried beans I have ever had. My guests oohed and awwed over them. I did mash them up a little at the end

From: s'kat

On Oct 18, 2002

Add me to the list of Diana's refried beans fans! I cut the recipe in half, and it took about 3 quarters of a bottle of Miller Genuine Draft. The scent as they simmered on the stovetop for an hour and forty-five minutes was transcendant. When we finally tasted them, there were no disappointments. Absolutely superb! Thank you!!!

From: NivFreak

On Oct 24, 2002

Excellent beans, but maybe you should consider adding a LOT of bean-O to this recipe. We had these last night, and my girl friend is killing the plants in the house. Grin

From: PixieDust

On Jun 20, 2002

I am joining the long list of fans of this recipe. I have always used canned refried beans but never again. The flavor was intense and incredible. I used two cans of beer and only a tiny bit of salt. My DH and I spread this on some warmed tortillas, rolled them up and enjoyed. Thought we were in heaven. Thanks Diana.

From: Titanium Chef

On May 7, 2002

These were great. We used bacon grease instead of the oil, and used the black beans. Next time we'll use a lighter beer; this time we used Negra Modelo which is a dark Mexican lager. I think that it added some bitterness as it cooked down. Thanks for posting, we'll make this again for sure!

From: MrsSPheonix

On Jun 20, 2003

I added cumin, extra garlic, 2 cans VB (Aussie beer), & found I needed a touch of salt at the end. I used dried black beans & after a "quick soak", it took 3 hours cooking time. I used the stick blender to get a smoother consistency. Absolutely DELICIOUS - I promise NEVER to buy canned refried beans again! I served them with Lime Chicken Soft Tacos. What a great meal - thanks Di

From: Evie*

On May 6, 2002

Really tasty! I used red kidney beans (cant get black beans here) only used about 3/4 can of beer, and also mashed them a little. Used some for Danas Eazy Taco Dip, and serving the rest with Erins Pollo En Crema tonight. Great recipe Di!