Reviewed: Mar. 10, 2010

I love black beans & I thought the concept of this dish was interesting. I followed the directions exactly. It was a very bland dish. I added some hot sauce which helped. I am not going add this to my recipe box. Sorry.

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4 users found this review helpful

Reviewer:

cher6555

Reviewed: May 2, 2010

I sometimes add a packet of Sazon Goya con Azafran to this recipe if it is seeming a little lifeless. It is a nice switch up from the basic recipe. Additionally, a shot of powdered garlic or onion is often added.

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18 users found this review helpful

Reviewer:

Coleman Bell

Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

Reviewed: Jun. 13, 2010

This recipe is fantastic & authentic. I agree that Pork is an absolute necessity for Cuban Black Beans. I'll often use a smoked pork foot. If folks want more spice, it's easy to add. I wouldn't rate this recipe down for that. It's nice to have a slow cooker option for us working woman.

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12 users found this review helpful

Reviewer:

Magesse

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Potomac, Maryland, USA

Reviewed: Nov. 4, 2010

I thought this recipe was quite flavorful. I cut the serving size to 4 as I was only cooking 1 cup of dried beans. I also hot soaked the beans first (boil 3-4 minutes then let sit in water for 3 hours). Didn't have the annato seeds, and omitted the olives based on personal tastes. Used all dry herbs except the cilantro.

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8 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Living In: Rome, Lazio, Italy

Reviewed: Dec. 30, 2010

such a flavorful dish! i made a simplified and smaller version of this recipe without the meat and achiote seeds. used dried herbs instead of fresh, and balsamic vinegar in lieu of lime juice, and added a a tsp of liquid smoke. the beans cooked down to a rich black sauce. soooo good and sooo easy.

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3 users found this review helpful

Reviewer:

amd

Reviewed: Mar. 9, 2011

Pretty good, but needed some tweaking to please my preferences. Had to add more garlic. Don't care for pimento-stuffed olives so I omitted them. Added some diced tomato and red bell pepper. Served over Saffron Rice (customized by Bill). Will definitely be making this again!

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2 users found this review helpful

Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Mar. 24, 2011

I made this recipe as is because I wanted the 'Cuban' flavor. This was not a huge hit with the family. They grinned and bore it. Everybody thought it was too spicy. So, with the left overs I poured some condensed milk over the dish and then grated some sharp cheese to top it off. The milk cut the spice down and the cheese . . . well, cheese makes everything better!!!

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3 users found this review helpful

Reviewer:

Luke Marie

Cooking Level: Expert

Reviewed: May 19, 2011

Bland and I added Goyan Sazon packet, and used all the fresh ingredients. Something definetly got lost in the sauce. I added so much fresh salsa to kick it up I lost all of what little flavor was there. Too much liquid even though I followed the recipe exactly.

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3 users found this review helpful

Reviewer:

ddposh

Reviewed: Jul. 14, 2011

yummy!

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2 users found this review helpful

Reviewer:

Barb

Reviewed: Jan. 23, 2012

I love this recipe however, altered it a little. I include a jalapeño with the onion and omit the olives, parsley and achiote seeds. We love heat in the south so I also add hot sauce. Even my boyfriend who doesn't care for beans loves this recipe. I serve them with yellow rice and homemade pico (diced tomatoes and onions with garlic and cilantro in lime juice) topped with sour cream. yum!

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2 users found this review helpful