Reviewed: Jul. 21, 2012

I needed a quick recipe for black beans minus any mexican spice. This was the ticket! A savory dish, I find this recipe to be a set of 'great bones' upon which to improvise and experiment. While cooking, I almost added a dash of blackberry roasted pepper vinegar, but changed my mind, to stay true to the script as written the first time. I see I could have added it and brought out a depth; but left alone, the dish is very well done. I used all garden fresh ingredients, including a shredded zucchini. Since I cook beans, then freeze them, it was a quick dish as well. Thank you! :)

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Reviewer:

JaJireh

Cooking Level: Expert

Reviewed: Jan. 16, 2012

I made it pretty much the way Review Mama Cass made it - Thanks, Ms Cass for your suggestions. I put in extra carrots, celery, cilantro, and a can of mexican rotel. Fast and easy on the stove. Served it with brown rice - great main course.

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Reviewer:

Mrs Smith

Reviewed: Dec. 7, 2011

*drool* This is so good. You'll have cravings of it for weeks after. :D

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Reviewer:

brewawinningplan

Cooking Level: Beginning

Living In: Dallas, Texas, USA

Reviewed: Feb. 12, 2011

I made this tonight after searching for a recipe with black beans and bacon. I'm like a previous poster, super lazy. I used 2 cans black beans, a can of diced tomatoes and I used real bacon pieces that you would use on a salad (already cooked). I added some cumin to the recipe also. I didn't cook in a pressure cooker (so no water), just heated it on the stove for about 15 to 20 minutes while I cooked my other food. My husband loved it! He took a second helping even before he got to the meat I served. I will definitely be making this again. Thanks to the original poster and everyone else for their suggestions.

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Reviewer:

Ham

Reviewed: Dec. 21, 2010

Good, basic recipe. I cooked my beans on high in the crockpot for about 4-5 hours before adding the other ingredients. Don't have a pressure cooker. I left out the tomato and carrots also. I will make again.

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Reviewer:

HPH72

Cooking Level: Expert

Reviewed: Dec. 14, 2010

These were very good. I usually don't like bacon on my food but decided to give this recipe a try. All I can say is that it was delicious. I decided as previously suggested to use a can of black beans. Will definelty continue making this recipe. The only thing I did differently is fry the bacon first to make it crispy then I added the veggies. Yummo!!

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Reviewer:

misymiss

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Montebello, California, USA

Reviewed: Sep. 6, 2010

Ok - but not great. Needed more flavor for my tastebuds

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Reviewer:

PureTexan

Reviewed: Dec. 14, 2009

Bacon really does make everything better...wow! I opted to use a can of beans to make my life easier and I skipped the parsley (my only recipe this week that called for it). Other than that, I pretty much followed the recipe and, again, WOW! I used naples tip of adding cumin and I think it definitely adds a little more depth to the dish...just a light sprinkle, to taste. I cannot wait for lunch!

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Oct. 3, 2009

This is a very tasty dish. I do, however, feel it is a little heavy on the onions. Either doubling the beans or halving the onions would make it better in my opinion. I also added the cumin, as one reviewer recommended, and liked that flavor, too.

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