I give this recipe 4 stars, although I don't make it exactly as written. We never use canned beans, so I pre-soaked 1 lb. of dry white beans and cooked them with the other ingredients in the crock pot. I did skip the jalapenos and only used a dash of cumin & cayenne, due to my family's preferences. I think the crock pot cooking makes all the difference in the world, because it gives the flavors more of a chance to combine, which reduces the "bland" flavor some have complained about. It also soaks up much of the liquid, and after removing & pureeing some of the beans just before serving, it ended up with the perfect texture. The initial recipe is great for a quick meal, but the crock pot makes it so much better. (I cooked it for 7 hours on high.)
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I give this recipe 4 stars, although I don't make it exactly as written. We never use canned...