LOVED this bean salad. Easy, nutritious and delicious. I substituted finely chopped sweet vidalia for the red onion, added some finely minced fresh garlic and increased the proportions of beans and dressing. The colors are beautiful and the fresh basil is so delicious. I did go the lazy route and used jarred roasted red peppers which I diced, rather than cut in strips. Will definitely make this again!

Reviewed On: Jun. 14, 2010

LOVE, LOVE, LOVE this recipe. Very simple, economical, tender and delicious. I've already made this a couple times. I actually followed the recipe closely (which is unlike me), except for sprinkling the chops with a shake of adobo seasoning before browning. Definitely use the BONE-IN chops. I always use boneless and was reluctant, but so glad I used the bone-in. They seem to be so much more flavorful and definitely less expensive. And my daughter (who is usu. pretending she is a of wolf or some type of cat) loved gnawing on the bones! I served with extra chopped cilantro on the side and yellow Goya rice. My husband said the flavor was very Cuban, and the combo of the pork juices, salsa and black beans is unbelievably flavorful. Since I had so much leftover cilantro, I chopped it all up, wrapped it well and froze it for next time. Since you're using the cilantro for cooking, the flavor is the same, even if the appearance isn't. Saved me from buying another bunch of cilantro and throwing most of it out.

Reviewed On: Apr. 18, 2010

Wow, what a great recipe. And what could be better than delicious, easy and inexpensive? Yes, you do have to take leap of faith with this one, and I'm so glad I did. Since I'm a fan of "two-fer" dinners, I started with a 4 lb eye of round to insure leftovers and made my own rub of olive oil, a bit of gravy browning sauce and a TINY smidge of liquid smoke, sea salt, pepper, garlic and onion powders and paprika. I used my hands and rubbed the mixture in well over the entire roast, then placed it on a Pam-sprayed rack in a baking dish. I cranked up the oven to 500 and left it on a bit per other reviewer suggestions, turned it down to 475, then followed the 7 min/lb rule and turned the oven off. I planned to take it out 3 hours later, but had about a delay, so roast ended up spending about 4 hours after the initial cook time. My oven holds heat well, so roast was still warm. Outside looked dry and the ends, of course were well done (but tasty) when I sliced off a bit to sample. But cutting into it revealed a beautiful pink, juicy center and oh, so delicious. My 10-year had 4 servings and even my picky 12-year old son had seconds. In my opinion, would have been even better if I'd taken it out at the 3-hour mark (I like mine more on the rare side). I served with Horseradish Sauce on this site and the meat just melted in your mouth -- yes, do slice very thinly. The leftovers will make perfect French Dip sandwiches for dinner later this week. BEST roast I've ever made!!!

Reviewed On: Jan. 25, 2010