SO GOOD. I typically halve or quarter this recipe, and it's still great. I also like to keep a cup of the starchy cooking water and stir a little bit of that in to loosen the mixture, especially helpful as the cheese starts to melt. I also add a little more salt and lots of fresh cracked black pepper, and it's perfect!

Reviewed On: Feb. 16, 2012

I was very excited about this, but I have to say that this recipe as written is just okay. I pretty much followed the ingredients/instructions exactly, except that I didn't puree black beans prior to adding them to the pot - I let it all simmer for about 20 minutes and then used my immersion blender briefly so everything wasn't quite whole. The flavor was a little bland, but also a little too sharp from the vinegar (and I only put 2 T. in!). I ended up adding another can each of beans and tomatoes to cut the vinegar, and then a bunch of chili powder and cumin (and a dash of cinnamon) to give more flavor depth. I really liked the idea of the pumpkin in this, but I just don't think the recipe as it is written is great without adding your own touches. Thanks, but I don't think I will make this particular recipe again.

Reviewed On: Nov. 1, 2011

Outstanding! Like others, I made some changes - I used far less oil, more Cajun seasoning, chicken stock instead of water, and andouille-style turkey links... this tasted amazing! Not necessarily a work-night meal due to the cooking time, but definitely worth the wait - the overall flavor was surprisingly authentic and just simply delicious. I even left out the celery and it was still great. Highly, highly recommend.

Reviewed On: Feb. 14, 2011