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Refried Beans Recipe

Refried Beans

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 11-20 of 20

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  • on November 07, 2009

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    I had a challenge to make Lima bean taste good. I found this recipe and it looked promising. The only change I needed to make was I needed to make sure that they weren't too spicy. So I replaced the jalape?o with green chilies. Unbelievable. I never thought there would be a moment I would sit down and enjoy a bowl of Lima beans. It sounds funny even saying such a thing. I expect people will be shocked as I was to have completed such a challenge so well. I can't wait to try this with some "real" beans.

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  • on October 01, 2009

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    Half way into the simmering, I realized that the beans were going to be really bland tasting. So I went online in search for ideas. Most recipes suggested putting the onions and spice mixture in the simmering water. So I did this. Afterwards, I fried the beans in a frying pan with the bacon fat (using only half the amount and pour the rest of the bean liquid into the pan, reducing until the liquid dried up. Then I added salt, and mushed it up. It tasted great, but unfortunately the texture was kind of chalky...despite having cooked the beans forever...3 hrs or more. I didn't want to throw it out. So the next day, I put it into a crock pot on low for 6hrs. The result was delicious and the texture was perfect. All in all, it was a little too much work! Next time I think I'll try a different recipe, probably one involving a crock pot! Emeril...what happened??

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  • on July 19, 2008

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    These refried beans were easy and very satisfying. The entire family enjoyed them.

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  • on May 31, 2006

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    I made this recipe with a few modifications. First, I used canned pinto beans, then I pureed the beans instead of mashing them. Finally, I cooked some chorizo in olive oil, added the veggies, then the beans. My family didn't know the difference. Pretty good.

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  • on March 23, 2006

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    I always tend to think seeding the jalapenos kind of defeats the purpose of using them. So I did it at first, but saved the seeds in case it was too bland later. And I ended up using about 1/2 of the seeds to spruce it up.. or you could probably just add a bit more cayenne, i did that too. Don't skip the cilantro or cheese (I used jack b/c it was cheaper. I also used plenty of fresh oregano (more than it said.

    Also, if its too bland.. don't just use plain old salt at the end. "fiesta" brand makes a pinto bean seasoning... or I used what my grandmother used for all her cooking, Adobo Crollo (although I'm not sure if you can buy this in the States.

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  • on February 12, 2006

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    It was good but tons of work and the product is not all that better than what you get from a can.

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  • on January 28, 2006

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    The recipe was very simple to follow.
    The directions were also simple.
    Makes a wonderful dish!

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  • on January 19, 2006

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    Followed this real close and everybody agreed they were incredible. Secret is to not throw out the remaining liquid from the beans. Important for the last reduction. Never had tried the queso until today either. It's good too.

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  • on January 27, 2005

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    Not a quick dish to make, but worth every minute. Tastes great and friends always request it.

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  • on January 22, 2005

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    I thought since I was doing enchiladas I would try to do a special refried bean recipe...this one takes a LONG time and is pretty involved. I found it to be bland with a weird texture and really no flavor. Wont make it again...this is the first Emeril recipe we havent raved about!

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