Reviewed: Nov. 23, 2009

Wonderful!!! We added way more garlic and cilantro and replaced the cayenne with lots of black pepper. We also added 1/2 a green bell pepper, sauteed. Will make again for sure!

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Nov. 17, 2009

Very good. ... If you want to make red beans follow same recipe and add 1/2 a can of tomato sauce( the little can) and 1/2 tsp sugar.

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BaByBaMz

Cooking Level: Beginning

Home Town: Miami, Florida, USA

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Reviewed: Nov. 15, 2009

There are much better recipes than this.

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oregonrain

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Reviewed: Nov. 13, 2009

Delicious! I needed a black bean recipe to serve with Chicken Chimichangas with Green Sauce and Mexican Rice III (recipes from this site). I have made these beans several times using some of the suggestions from other reviewers - I drained & rinsed the beans and added them to the onion and garlic which I had sauted in a little olive oil. I also added 1/2 cup of chicken broth & simmered the beans for 25 min. I made these tonight & served them in a shallow 2 qt. dish with Mexican shredded cheese melted on top and sour cream on the side. I have also topped them with green onion.

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SalsaLady

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Reviewed: Nov. 12, 2009

Family was skeptical, as we normally don't do anything with beans but make refried and chili. They liked this very much though. It is very easy to make. I did saute the onions to soften them and swapped out oregano for cilantro as husband can't stand it. Team with slow cooker carnitas and Mexican rice 2 for a good dinner!

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Kim

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Reviewed: Nov. 9, 2009

Simple and delicious!

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Annette

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Thanks Cameron for a really nice recipe for black beans! It was excellent to go with the Quick and Easy Mexican Chicken.

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Oct. 13, 2009

Simple and good.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Aug. 27, 2009

This was okay. I'm not sure what it was missing. It wasn't bad, I would still make it again.

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mosborn2006

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Reviewed: Aug. 19, 2009

These are fabulous and SO easy to make! I followed the recipe exactly and these beans were perfect, and very tasty over brown rice. With some fried plantains I have myself a traditional and simple Puerto Rican meal. Very satisfying--thank you for the recipe!

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Marcy

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Very tastey. I also rinsed the beans, added a cup of water and chicken broth packet. Also added some lemon juice (didn't have lime). Will def make again.

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Wendy S

Cooking Level: Intermediate

Home Town: Mount Sinai, New York, USA

Living In: Ronkonkoma, New York, USA

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Reviewed: Aug. 12, 2009

These were extremely easy to make and very tasty, so I can see myself making them often. Followed the recipe as written, except drained and rinsed the beans and added about 1/2 cup water. Garnished with sour cream and salsa and served with tortilla chips.

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Jonny's Girl

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Reviewed: Aug. 11, 2009

These were really good - they had quite a kick (as I prepared them, anyway). Like other reviewers, I drained and rinsed the beans before cooking, using chicken broth instead for the cooking liquid. I also sauteed the onion before adding the garlic, then added the beans and broth; I also added a touch of smoked paprika. I added the fresh cilantro just before serving, and I sprinkled my sometimes-picky husband's portion with a little shredded cheese to entice him - he really liked them.

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JILLZYC

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Reviewed: Aug. 10, 2009

Awesome and easy

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PMCARD

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Reviewed: Jul. 24, 2009

Fantastic flavor! I substituted green onions and it worked beautifully. Nice enough for company. Definitely a keeper! Thank you so much for the recipe. :)

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Beth J.

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Reviewed: Jul. 21, 2009

A great way to spiffy up canned black beans! I added a minced fresh jalapeno and substituted chipotle powder for the cayenne. YUM!

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CARMENLEE

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 6, 2009

Can't really rate this, because I was just asking a question, but it sounds awesome, so I'm going with what I have a inner cooks feeling it would taste like. 5 stars! Can I use fresh black beans?? I was wondering why folks are saying 'fresh' black beans when they are out of a can. I grew black beans in my garden this year and can't for the life of me find any real fresh black bean recipe. Maybe I need to let them all dry then rehydrate?? Any info would be greatly appreciated. Thanks!

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FLAXIN1

Cooking Level: Expert

Living In: Simi Valley, California, USA

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Reviewed: Jun. 30, 2009

I'm not a huge fan of black beans, but these will convert me. I drained the beans and added about 1/2 to 3/4 can of beef broth like others suggested. Also added red peppers, cumin and lime juice.

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gecko

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Reviewed: Jun. 30, 2009

These were good. I followed the recipe to a "T', except at the end I added a sprinkling of shredded cheddar cheese (it was out anyway, since it was Taco night) and swirled that around to let it melt. I wasn't overly wowed by this dish, but definitely a nice way to jazz up a simple can of black beans.

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Jun. 8, 2009

These are the best. I did prepare mine slightly differently, though. I sauteed the onion and garlic until tender and added the black beans, which I had drained and rinsed. I added beef broth to replace the liquid I had drained off. I let the beans simmer for about 15 minutes and added more broth as needed. Delicious.

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