Reviewed: Oct. 18, 2009

This was pretty good but it was very similar to my usual Black Bean Chili, which has more veggies. I have no complaints about this recipe though, we just prefer the other one.

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Holly

Cooking Level: Expert

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Reviewed: Oct. 17, 2009

Really tasty. I used 2-16 ounce cans of black beans and served in a warm tortilla. I have to agree with other posters that this is spicy just enough! Great recipe.

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juli

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Reviewed: Oct. 15, 2009

Very very good. I thought about using a can of diced tomatoes instead of the fresh, but so glad that I didn't. I simmered this for about 30 min. while my "burrito pie" from this site was baking and it got kind of soupy.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

Picked up another can of black beans just so i can make this again. It was very good. Great side dish for any mexican/latin meal.Followed recipe exactly.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 5, 2009

This was a great flavorful recipe. I took the other reviews advice and let it simmer longer. I served it over rice the first night, and used the rice/leftovers + cheese for vegetarian burritos the second night. When I make this again I will use two cans of black beans.

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STEVELICH

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

Very delicious, very easy. I used dried black beans instead of canned only because canned beans make me gag. Put all ingredients (except cilantro and green onion) in a pressure cooker w/ 1 cup of water and cooked for 35 minutes. Used slow-release method (for you pressure cookers')...perfect perfect side dish. Yum!

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Jillian P.

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Reviewed: Sep. 20, 2009

Had many people amazed (myself included) at the great flavor of this - freezes well too.

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Katie

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Reviewed: Aug. 31, 2009

This was delicious. Made according to the recipe, other than substituting flat leaf parsley for the cilantro, as some people in my family refuse to eat cilantro. Easy to put together, and filling, as well as tasty. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 28, 2009

Mindful of hubs' sensitive innards, I left out the cayenne but this sure wasn't short on flavor! I added salt, used less cilantro (we're just beginning to like this stuff and didn't want to push it!) and more fresh, red-ripe tomatoes and simmered it a little longer than directed to really meld and bring out the flavors in that wonderful sauce. Just delicious!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 26, 2009

This was SO GOOD and super easy. It was just spicy enough. I followed other reviews and let it simmer a while longer. My husband used the leftovers for burritos the next day. We will make this again for sure.

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pacislander

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Reviewed: Aug. 4, 2009

I made this as written but left out the cayenne and passed hot sauce on the table. I also let it simmer for a while. This is the best black beans and rice I've made and it will be the one I use from now on.

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Beth Usher

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Reviewed: Jul. 23, 2009

Excellent! Only change I made was using a large fresh jalapeno in place of the cayenne(just had one on hand). I also read other reviews and let it simmer a couple of hours.

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Cristina

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Jun. 1, 2009

awsome rated by kimmerses sister Ally

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Ally

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Reviewed: May 22, 2009

Personally the cilantro could have been halfed. Also another 5 minutes of simmering would have been a good idea but... the dish was delicious!!!

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Cookmaster G

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Reviewed: May 4, 2009

This was a very good black bean recipe with just the right amount of heat. We had them as a side over rice for our Cinco de Mayo feast, but they could easily be a main dish. Everyone loved them!

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Kim

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

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Reviewed: Apr. 27, 2009

Very good!

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Charlene

Cooking Level: Beginning

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Mar. 29, 2009

This was really good.

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NAN

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Reviewed: Mar. 27, 2009

This recipe was super easy to make and tasted wonderful! My fiance ate 2 servings of it and everyone at work made me give them the recipe. I added mild green chiles and it was awesome!

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Carly-Belle

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Reviewed: Mar. 16, 2009

This was a great dish, but I wish I had let it simmer longer. If I made it again, I might even let it sit in the crock pot for a few hours on low. It was great over rice, spicy but the perfect amount. I also used it as a filling in burritoes with cheese.

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