Reviewed: May 26, 2011

Very good! I found that using a little less beer makes it less soupy and more of a side dish. I also added cumin, some cayenne, and red pepper flakes to give it a little more flavor.

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3 users found this review helpful

Reviewer:

EmG

Cooking Level: Intermediate

Home Town: Charlottesville, Virginia, USA

Reviewed: Jun. 13, 2010

This is an excellent quick recipe for black bean soup. I omit the beer just b'cuz I don't like it. Also, I'd saute 1/4 to 1/2 lb. chopped bacon in the pan first, remove the bacon, & saute the veggies in the drippings. This adds an authentic flavor to the recipe.

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6 users found this review helpful

Reviewer:

Magesse

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Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Potomac, Maryland, USA

Reviewed: May 4, 2009

This was very good...the flavor was GREAT!!!!! I didnt have the right kind of pepper so I used red pepper flakes and it was wonderful. Parts were a little dry but will surel make this recipe again. I will try not to cook it so long next time. I left it in the crockpot for 9 hours.

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3 users found this review helpful

Reviewer:

Toni

Reviewed: Apr. 5, 2009

Sofrito is the key to Cuban cooking! This recipe starts out right...Onion,garlic, sauteed in Olive oil is a must!No beer in Cuban beans-instead add cumin,1-2 bay leaves, salt(!!!), pepper, "bijol" if you can find it at your Latin grocer. All of these are to taste- Cuban style cooking (a pinch here or there- a lo cubano). :)

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Reviewer:

maya

Reviewed: Mar. 2, 2009

Good bean recipe. I made it as described except with Yuengling and doubled everything and my family liked it. If making it for myself I would have added some jalapenos or anchos.

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8 users found this review helpful