This recipe was very easy to follow. I replaced plain water with the broth made by boiling the pork meat (cooked onion and all) when making my chili mixture and added extra dried chile pods to thicken the sauce so there was no need to strain. This added extra flavor to the meat when mixed in together. My family just loved it!

Reviewed On: Dec. 21, 2011

my family loves this recipe so much that they don't let me try anything else! One thing that you've got to remember to do is keep basting it about 10 minutes into baking otherwise it will get to dry. Great recipe...thank you for sharing it!!!

Reviewed On: Sep. 7, 2008

I, too, could not find walnut oil at the groceries and sub'd it with evoo and it came out just as flavorful. this went excellent with the prime rib that i was serving. one draw back that i had was that since i needed enough to serve 12 people (about 3 lbs) with beans straight out of the refigerator, i had a difficult time getting the heat evenly distribute throughout in time to maintain the "freshness" of the beans. some of the beans had started to get the "over-cooked" look that i had tried to avoid. next time, i am going to bring the beans down to room temp before i try making huge portions again. excellent recipe and super easy to make~!!

Reviewed On: Dec. 12, 2007