I usually enjoy vinegar, and you wouldn't think that only one and a half teaspoons of cider vinegar would overpower a cup and a half of beans, but my dinner plate was the proof of that. As for the garlic -- I could smell it, but the flavor of it came in to play only as an aftertaste. First, you get hit with the vinegar, and then after that wears off, you taste the garlic. The only saving grace here is that, by the time you're halfway through with your serving, you do kind of get used to the flavor and it ceases being so "in your face." If you read the other reviews, which I just did now, you'll find that quite a few of the four and five star raters used a different type of vinegar (either plain or balsamic). If you want to try this dish, I think that might be a good place to start.
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