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I make my beans almost exactly this same way on the stove top, except I add serrano chili and 1 tsp. of ground cumin. I had not tried it in the crockpot before, because I didn't know how much water to add, but this was exactly the right amount of water, and now I can make it in the crockpot too.

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Andtototoo! September 01, 2013

I doubled the garlic (which we love) but only used 1 jalapeno (we've had great jalapenos from the garden this year) and it was plenty hot. Diced the onion so it mixed in with the beans and left jalapeno in rings so that our family members with frequent heartburn can pick them out of need be.

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whtbxrmom November 17, 2013

I like the flavor and ease of this recipe. I almost just put it in the food processor, however did not. I like the texture that results from mashing.

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Ambervim September 13, 2013

This has got to be the easiest and healthiest way to make 'refried' beans without any loss of flavour. You just plop everything in your slow cooker and walk away. Mine were done after 6 hours on high, and they may have been done even sooner, I only checked them at the 6 hour mark. Just super!

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Deantini December 10, 2012

These were way too easy, flavorful and healthy, my husband and I both loved them! Thank you CaliforniaJan, I will be making these again and soon.

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Felines March 02, 2011

I made these in the pressure cooker. 35 minutes at 15lbs. I also added some chicken broth base in lieu of 2t of salt. Next time I may try ham broth base. I used the whole pepper, 'cause I love a little heat. They were very good, and I'll definitely use this recipe again.

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Cheri 911 October 11, 2009

These were yummy! I left out the jalapeno, since I was going to be serving my heat-leery kids, but even still this was a good solid recipe. I left some unmashed for burritos, and mashed some for Mexican Pinto Bean Dip. It worked beautifully for both. Thank you for posting. MAde for ZWT5, for the Groovy GastroGnomes!

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CraftScout June 10, 2009

These beans were very good texturally, but way too salty when following the recipe as described. I'll make again, but recommend leaving out the salt until the end and then adding to taste. I always try the recipe as described first, but wished I'd eased up on the salt.

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Mole November 26, 2008

These were excellent! So easy to throw together before leaving the house this morning. Husband and kids loved 'em! The question today was "to mash, or not to mash?" I left them unmashed pairing them with our quick and easy spinach chicken enchiladas, but will mash them for our tostado night next week. Thanks for sharing!

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Stacy S. September 19, 2008
Refried Beans Without the Refry