Reviewed: Apr. 29, 2012

used black beans in a can, skipped the 5cups of water and used a 1/4 cup if that. followed the rest of the recipe to a tee and got rave reviews on it. yummy!

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Mari

Home Town: Las Vegas, Nevada, USA

Reviewed: Feb. 9, 2012

So delicious we couldnt wait for dinner so ate it as a dip with lime tortilla chips! Served with fried cuban pork and coconut rice. One of my favorite meals!

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Reviewed: Jan. 19, 2012

We loved these... The only modification I made was adding 1 small bay leaf and some chopped cilantro. I noticed that the beans were looking more "soupy" than I wanted them to be, so I removed the lid and simmered them uncovered for the last 30-40 mins to cook them down a bit. This might just be a matter of personal preference, though. This was my first time cooking dried beans, and they came out great. I will definitely make these again.

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klzee

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 2, 2012

I halved this recipe and used 1 can of canned black beans. So I omitted the water and boiling time -- you just need to heat it at that point, cooking canned beans for an hour and a half is ridiculous and is not what the author intended when she suggested you use canned beans. That the user who said it "doesn't work with canned beans" got "highly helpful" points does this recipe a grave disservice, because it came out quite tasty and was simple to do with canned beans. (It'd be simple with dry beans, too, just not as fast.) Thank you for sharing your recipe!

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JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Aug. 16, 2011

Halfway through the recipe I realized that I was out of tomato paste so I had to substitute a can of condensed tomato soup (not the same but I had no choice). I cut back a little on the chicken broth that I used to replace the water because of that and left out the sugar all together. My family loved this.

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riz

Living In: Chapin, South Carolina, USA

Reviewed: Jul. 28, 2011

My husband liked them, but my daughter and I did not. To me they're rather bland, and just tasted like a bland, meatless chili. I don't really know what the point of the pimentos is, as you can't taste them at all. And one teaspoon of sugar was not enough, as the tomato paste left them pretty sour.

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Lisa

Cooking Level: Intermediate

Reviewed: Jul. 24, 2011

This was great. Very easy and after soaking beans overnight, I put it all in a 6 qt crockpot and let it simmer all day. Didn't use the olive oil or the pimentos and it was great. Sriracha on top makes it even nicer.

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lauren

Reviewed: May 21, 2011

This was good but not great. A little bland, I wish there were more spices. It was better after it sit for a little while.

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Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Apr. 30, 2011

This particular recipe comes the closest to the traditional Cuban black bean soup, but no sugar should be used. make sure the olive oil is the best you can get your hands on, it will definitely make a difference. And instead of using canned beans, use a pressure cooker if you're in a hurry. Again, the difference in flavor will be like night and day.

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Migueldart

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Apr. 19, 2011

As far as bean dishes go, this is pretty amazing. I used canned black beans and it worked out great. I found it to be really flavorful and I definitely wouldn't add any extra spice.

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