Reviewed: Apr. 28, 2009

Good recipe..not quite "the best". Needs tweaking though. Followed recipe as is but found we had too much liquid when beans were almost ready. We had to simmer uncovered to reduce liquid.Next time will use 5 cups instead of seven. Did add a couple of hefty dashes of Cajun sauce. Maybe next time will add onions.

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RODRIGO

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Reviewed: Dec. 26, 2008

My 6 year old liked the taste of this, except he said it was too spicy and he loves spicy food. Will tone down the spice next time. Like some other reviewers recommended, I took about a cup out and mashed.

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KMeghan

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 3, 2008

I made a few changes, I left out the ham and water and used chicken broth to cook the black beans. Also I used long cook brown rice for the health benefits. I made this for our drama group on Halloween night and it was a great success. I served it with cuban picadillo. will definitely make again.

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sallyc

Cooking Level: Expert

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Reviewed: Sep. 12, 2008

Quinten loved this recipe! I cut the recipe in half. I didn't have ham, cumin, or a bay leaf for the beans so i used cajun seasoning and only added salt to taste. I removed some beans and smashed them with a fork and added them back to the pan. I did have to keep adding water cause it was cooking away. I added a little bit of sugar and the oil and vinager when the beans were fully cooked. I used the Knorrs spanish rice side dish instead of making my own rice. I mixed in frozen corn when the rice was finished cooking to add a bit of sweetness. Then when i served it i sherded sharp cheddar cheese and pepper jack cheese on top. IT WAS WONDERFUL!!

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NinaMarie

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

Living In: Randallstown, Maryland, USA

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Reviewed: Sep. 1, 2008

Added 1 green & red bell pepper & pkg of green onions (chopped in food processor) - changed water from 7 to 6 cups w/ chopped veggies. Next time I will sub the salt for Tony's Creole Seasoning. Great recipe - just needed a bit more flavor. (ex-na the liquid smoke)

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sjs415

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Reviewed: Jun. 18, 2008

My family loves this recipe, but I did change it a little. A Cuban friend told me years ago that to achieve that velvety smoothness of black beans, that after they have been cooked tender, remove about 1 cup and mash or puree them, and then stir them back into the pot. Be sure that there isn't too much liquid in the pot, the beans should be barely covered. Now the beans will sit nicely on a bed of rice and will not make a soupy mess on the plate. Traditionally, the beans are then topped with chopped white onion, and the oil/vinegar mixture is sprinkled over the onions. I don't addd the smoke flavoring or the jalapenos. And sometimes, I use Italian Dressing in place of the oil and vinegar.

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Roylin

Cooking Level: Expert

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Reviewed: Apr. 28, 2008

AWESOME! This recipe resembled my recipe for red beans and rice, so I thought I'd try it. I used a ham hock instead of lean ham. I added about a cup of chopped celery and a teaspoon of cajun seasoning. Next time, I'm going to kick it up a notch with spicy sausage.

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Reviewer:

FOWLEROPOLIS

Cooking Level: Intermediate

Home Town: Waveland, Mississippi, USA

Living In: Crestview, Florida, USA

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Reviewed: Oct. 29, 2007

This was pretty tasty, although I need more kick, so I put tobasco on it. But I only add the tobasco to my individual plate. It's the perfect level of "heat" for my children as it is. We will eat this made with brown rice as a nice healthy side dish.

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