Casa Corona Instant Mexican Style (Refried Beans 3lb Bag)

I use this product primarily to make a quick veggie bean soupp - bring plenty of water to a boil, reduce to simmer, add cut veggies (I tnd to add zucchini, leaf spinach, bell pepper, and/or diced onions - and when the veggies are well on their way to being cooked, stir in an appropriateamunt of the bean mix. "Appropriate" is something you'll need to figure out for yourself, but if this is your fist time using this, start with a little less than yu need, it does soak up the wate. Increase e heat a little, reduce heat when the bean chips are starting to break down, stir occasinally until it's creamy. It's not instant, but it's quick and rally no-hassle prep.Sometimes I stir in some sour cream at the end to make it creamier. I toss in various spice combos, not all of them "Mexican." This product has some salt, so I never add salt to anything I make with it. I personally use it less often to make refried beans because tht requires more care in the amount of water and more hovering to make sure I don't burn it. On receipt, I pour the bean mix immediately (using a wide mouth funnel) into a lidden gallon jar. the bag it comes in is much too easy to spill.

I've been buying this product for years. Easy to mak,store, and taste great. I am not a fan of cooking and after a long day, these are a life saver. They are also shelf stable so I was so thankful to have them on hand when I was stuck in a blizzard. I would highly recommend especially if you have a busy schedule and need something quick and tasty at the end of the day

These are so very tasty, easy to make and cook time is very quick. Next best thing to freshly made. We use these several times a month and this size is worth the money. I love that you can make a little or a lot, you choose. Highly recommend.

Love them! Fast refried beans

We love these refried beans. They're easy and fast to make, BUT beware of rocks in them. I chomped down on a rock that was in them and cracked a tooth! From now on I will sort through the flakes before making them! Note: I used to work at a Mexican restaurant and the pinto beans would come in large bags. Someone would always have to sort through the beans to look for rocks. The employee who was tasked with sorting the beans was jokingly referred to as a "bean counter," but no customer wants to bite down on a rock in their refried beans!

I've been buying these beans for years and swear by them. I live in San Diego, home to great Mexican food, and these are the only packaged beans I'll eat at home. I love that they're so easy to make -- just put a serving in the microwave for 90 seconds and you're in business. If I accidentally add too much water and they're a little runny, I add some shredded cheese that melts and thickens them up. They're delicious.

Taste great with the right spices fast cook time good for meal prep easy to prepare

I use about 1:1.5 cups flakes : water for refried beans style, but I usually prefer to turn this into a bean soup, about 1:3 or a bit less water. While it can be microwaved for 2-3 minutes from cold tap water, the larger flakes will still be crunchy, and if you microwave it long enough to start boiling, it can foam and make a mess. My best process for a 2/3 cup dry (2 nutrition label servings, 1 serving for me) is to microwave (1300 watts) at 100% power for 1-3 minutes depending on how much water I'm using, and watching it for that time to stop it before it boils, then switch to 30% power for 7-10 minutes. Alternately, 30% power for 12-15 minutes, or preboil the water then 30% power for 7-10 minutes. Before starting the cook I'll add any seasonings to give them some time to meld, an easy go-to for bean soup is some dried herbs, Better Than Boullion, frozen corn, tomato salsa, and some olive oil (a little fat helps a lot for flavor and mouth feel especially when working with dry (even if hydrated) ingredients). It is also pretty useful to stir/mix the flakes and water well in the beginning, and then again after about 2-4 minutes in hot soak. I don't know how it compares to canned refried beans, let alone preparations from dry or canned whole beans, but I think the main thing to figure out if you're new to this dehydrated stuff is to figure out how to keep the soaking liquid hot without letting the bean flakes boil/foam over, and to dial in the minimum amount of (hot) soaking time so you're minimizing your prep time while still ending up with soft enough beans. Feel free to add some fat or cream to tweak the flavor and texture, but if you use milk like the back of the bag suggests as an option, keep in mind that you also increase the risk of foaming over, so keep an eye on it or keep the flame/microwave to a low enough setting so it stays below a simmer.