Say goodbye to planning ahead! By grabbing cans of beans at the grocery store, you’ll save loads of time and have delicious refried beans on your table on the fly. Fry the pinto beans in sizzling ...

If you're looking to upgrade your taco soup into a rich, creamy meal, you could turn to tried-and-true thickeners like cream cheese, heavy cream, flour, or corn starch. But where's the fun (or flavor) ...

If you’re looking for a super flavorful dip that will be a crowd pleaser, our Taco Dip with Refried Beans recipe is for you. It’s made from really simple ingredients and comes together in about 20 ...

If you are having a Cinco de Mayo party this weekend, you have no doubt already bought the avocadoes for your guacamole. Perhaps you’re planning on impressing your guests with homemade fish tacos or ...

This Smoked Refried Bean Dip Recipe is so easy to make I plan to make it again for just Taco Tuesday! Now there is nothing wrong with good old regular refried beans, but this adds a tasty twist to one ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

First, you’ll need to be unafraid of adding a generous amount of fat. For these beans I’ve used butter, but if you’re not attempting to make them vegetarian, high-quality lard would also be delicious.

Gratefully, this Refried Bean Soup is made with ingredients that I always have on hand: chicken broth, canned crushed tomatoes, garlic, onion, and of course, canned refried beans. It’s quick to ...

Sliced turkey and refried beans rolled in a tortilla and topped with a spicy tomato sauce make a quick and satisfying lunch or light dinner. You can make it several hours in advance and store in the ...

I miss restaurants. Specifically, I miss waiting at a busy Tex-Mex restaurant on a Friday night, with a frozen strawberry margarita in one hand and, in the other, a plastic buzzer that will light up ...

Several folks have sought the recipe for the refried beans from Molly's La Casita, but I don't think we're going to get it. In lieu of, I'm running a recipe from the cookbook featured in today's cover ...