No ImageRefried Black Beans

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  1. SSC in Colorado

    After carefully following directions, I ended up with a thin black bean SOUP. 2 quarts of cooking water seems excessive; it’s taking me several additional hours to boil down to proper consistency. Flavor is DELICIOUS. Note: I live at 7,000ft elevation, water boils at a lower temperature and beans attained desired texture after original 2 1/2 hours cook time (so I don’t think elevation is the issue)

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  2. Donna in NC

    Typically I am not a bean eater. I made this recipe for my family & I absolutely love it & so do they !! I will make again – Thank you

    xxxxxyyyyy

  3. Courtney

    When using canned beans, how big or many cans do you suggest for this recipe?

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  4. Kris

    This makes a lot! I halved the recipe and served 4 with tostadas and had a lot left over. Good though,

    xxxxxyyyyy

  5. KA

    Since discovering this recipe a few years ago it is now the only one we make. We love it so much, thank you!!

    xxxxxyyyyy

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