Comments on: Homemade Refried Beans

By: ginnyf

ginnyf — Mon, 24 Sep 2012 21:25:01 +0000

HORRIBLE! I should have trusted my instincts that 2T of brown sugar was too much. And I knew FOUR TBSP of salt would be too much. So I went with 2T. Still entirely too much salt. A full day of cooking completely ruined. If I could leave less than one mitt, I would!

By: goodyarns

goodyarns — Wed, 14 Mar 2012 19:25:06 +0000

I loved this easy way to make this for our family. We usually buy lots of cans of refried beans and this will be our new way to make them. I made a double recipe and I halved the spices. Our youngest daughter dislikes spicy things we we toned it down for her – but we will kick it up for our own use!

By: rozanie

rozanie — Tue, 21 Feb 2012 02:27:15 +0000

I should’ve toned down the seasonings a bit, but didn’t. WAAAY too salty for us. And the paprika was too much, as well.

By: donnasavage

donnasavage — Mon, 13 Feb 2012 19:04:12 +0000

Wow. I wanted so much to love these. I followed the recipe exactly, and they got a universal “thumbs down” at the table. WAY too sweet; in fact, the brown sugar overpowered even the spicy element. Sorry–just not to our Texan tastes.

By: lavenderlover

lavenderlover — Mon, 13 Feb 2012 00:38:41 +0000

If you’re going to saute onions, I expect to have some kind of oil. Is this missing from the recipe?

By: lavenderlover

lavenderlover — Mon, 13 Feb 2012 00:36:31 +0000

Not your traditional refried beans. Too spicy for my taste. And they were very stiff; I prefer a creamier texture.