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Refried Beans Recipe

Refried Beans

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Average Rating:

Total Reviews: 21

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  • on July 17, 2011

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    This may not be a fair rating since I did not use canned beans but rather dried beans that I cooked myself. Followed everything else in the recipe and it was edible but not great. Had to add more olive oil and salt, then it tasted better.

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  • on July 07, 2011

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    My husband and I enjoyed these very much. They are so easy to make. The only changes I made was using beef broth for the chicken broth and using a little less oil.

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  • on May 12, 2011

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    Excellent and EASY recipe. I love garlic but this was a tad bit much even for me. I love that if things get to thick, just add more broth. Adjustable recipe for last minute guests.

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  • on May 05, 2011

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    No longer will I buy canned refried beans. These are not only easy, but they're also pretty low fat and delicious. The best part is that one can add as much liquid as desired. Dry beans are very economical. I had some regular coriander pods and just crushed them with the bottom of my saucepan which worked out very well and added that extra flavor.

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  • on July 24, 2010

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    This was great, however, I used 2 fairly large cloves of garlic and it was still too much. That is all I could taste. The consistency was perfect, I used about a 1/2 (a little less of chicken broth. Next time, I will only use one small clove of garlic. Some jalepeno with the opnions would be good too.

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  • on May 06, 2010

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    I made this recipe last night and OH MY GOODNESS!!! These beans are great! This was my first attempt at making refried beans. I have always just opened up a can of refried beans and spiced them up. The difference is amazing. These beans were great. I won't be buying canned refried beans anymore!

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  • on April 13, 2010

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    I wasn't crazy about the seasonings for these beans, but I did like the process of making them. The beans turned out with a great consistency (I only used 1/2 a cup of chicken broth. I will definitely use this as my "base" recipe and play around with the seasonings to suit my taste.

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  • on June 23, 2009

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    We eat a lot of refried beans - Mexican cuisine is on a regular rotation at our home, eating it at least once a week on "Taco Tuesdays" and sometimes later in the week. I have always bought canned refried beans from the store, but we were out tonight so I decided to make them. I used black beans because that's what I had on hand. Also, we love garlic so I actually added two extra cloves (it was a little much, so will scale back to recipe next time. This was so easy and so far beyond superior than what's available in the store (even in Mexican-stores. I will never buy canned refried beans again. Not only did my husband & I love them so did all of my children (ages 6, 4.5, 2.5, and 11months. I wish I had made a double batch. Thanks Food Network Kitchens!

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  • on April 30, 2009

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    I had never made refried beans, but I love them at Mexican restaurants. At the last minute yesterday I decided to make fajitas, spanish rice, and refried beans for dinner. Because of some of the other reviewers' comments, I did cut the garlic by half, and I didn't have any cilantro on hand so I didn't put that in. The beans were awesome! My husband and son loved them. They were as good as or even better than any refried beans I've ever had in a restaurant, and probably healthier without the lard I think they use. Next time, I will amp up the garlic, as the beans were good, but definitely not overpowering garlic flavor. I will be making this recipe again and again.

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  • on August 22, 2008

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    I thought refried beens were much more difficult! This was a breeze - and delish. I thought the garlic was just right, but the corriander a little much. If you leave the garlic in larger chunks and smash them as they become tender, you'll get a sweeter taste (rather than harsh garlic. I'm definatly going to add some spice (cayane in next time.

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