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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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Jun. 2, 2009

Very easy and simple recipe for dressing up a can of black beans. A tasty side dish to any mexican meal. Made them exactly as written - Yummy!

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Luv2Bake

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: May 24, 2009

I didn't like, but may be my fault b/c I justed couldn't get the beans cooked. Will try again, though.

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Aliseb

Cooking Level: Intermediate

Home Town: Minerva, Ohio, USA

Living In: Rouen, Haute-Normandie, France

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Reviewed: May 21, 2009

healthy beans, very tasty

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Jamie F

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Reviewed: May 4, 2009

Wonderful, I served these delicious beans with the Mexican Rice III and Chicken Kabobs Mexicana. What a perfect meal! Once I got it together, I did add another can of beans, maybe my small onion wasnt' small enough, but the ratios didn't seem quite right. The extra can made it better and gave me more leftovers! Yippeee

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claeli69

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Menlo Park, California, USA

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Reviewed: May 3, 2009

A great, easy recipe. I doubled it and took it to a Cinco de Mayo party, and it was a fast hit, primarily because it was unique. I did add a few pinches of cumin, put in a casserole dish and sprinkled some store brand shredded Mexican cheese blend on top.

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Misti Rasmussen

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Helena, Alabama, USA

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Reviewed: Apr. 27, 2009

My husband and I loved this. I added some lime juice, more garlic, and some hot pepper sauce to give it a kick.

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monikakey

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

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Reviewed: Apr. 26, 2009

Simple and delicious. Tastes just like the bean side dishes that are served at mexican restaurants.

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kstgelais4

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Reviewed: Apr. 23, 2009

These are really yummy!!! The only thing I do differently is that I saute the onion and garlic in a little olive oil before I add the beans, and I use a little chicken broth to cook in.

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cookhealthy

Cooking Level: Expert

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Reviewed: Mar. 26, 2009

I had almost a full can of beans leftover from the southwestern egg rolls recipe I got from here, so the wife and I figured we'd give it a shot. Neither of us really had black beans before, but we weren't all that impressed. I followed the advice of some raters and added lime juice, but it was a bit too much. I don't think anything was wrong with the recipe, but they just weren't that impressive.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Mar. 19, 2009

Nice though not spectacular. I would fry the onions first simply because I like onions better that way.

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 12, 2009

These are really good. The smell, however, is phenominal.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Mar. 3, 2009

Couldn't stop eating this dish! My kids (ages 14, 6 & 4) agreed! Definitely add a lime in the last few minutes of simmering. It was quick, easy, and delicious - just perfect.

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Kitchen Kreator

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Reviewed: Feb. 24, 2009

Really good! Followed suggestions of another reviewer. Sauteed the onions and garlic first. Rinsed beans and added about a cup of beef broth. Simmered until thick -- about 15 to 20 minutes. Added dried cilantro because that was all I had. Omitted cayenne pepper for my 2 year old. It definitely would have been a good addition.

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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Feb. 24, 2009

What a great way to 'doctor' up some canned black beans. I also drained the beans and added some chicken broth. I used chopped red onion and fresh cilantro. I simmered the beans for about 20 minutes and they were nicely thickened. The spices were just right...not too spicy, but flavorful. I loved these. My teenage children didn't want to try them....their loss.

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girlonline

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

Really simple and yummy - whole family liked this one.

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Mary_C

Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

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Reviewed: Feb. 14, 2009

Very easy and Excellent!

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debral

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Reviewed: Feb. 7, 2009

I mixed all ingredients together after draining and rinsing the black beans. I added a little water to replace the fluid discarded from the beans and brought the mixture to a boil. Then I simmered on low for about 20 minutes to let the flavors blend together. This is a very enjoyable, very flavorful side dish.

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jan. 25, 2009

These beans were quick and easy and good. I didnt have fresh cilantro so I used dried....I loved the smell. Made with Mexican Baked Fish for a lovely meal.

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