Reviewed: Sep. 21, 2003

Delicious!! I addes some diced tomatoes and a little fresh cilantro. Very good recipe.

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1 user found this review helpful

Reviewer:

BajaValle

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Sep. 28, 2003

THanks for a great recipe!

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8 users found this review helpful

Reviewer:

Kristen

Cooking Level: Intermediate

Reviewed: Apr. 10, 2004

Nice - I mashed about a half cup of the beans before adding them which helped the sauce thicken and I didn't use the Sazon because I am trying avoid so much salt (and a lot of Sazon is really high in sodium) and instead used cumin, ground coriander (the fresh cilantro is a great idea), fresh ground black pepper and a bit of cayenne. I also always put a spritz of lime juice in beans too...

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3 users found this review helpful

Reviewer:

SMPARSONS

Reviewed: Jun. 4, 2004

I'VE TRIED ALL OF FIVEBRIGS RECIPES, AGAIN I'D HAVE TO SAY AWSOME!

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1 user found this review helpful

Reviewer:

GINGERHALE

Reviewed: Feb. 28, 2005

Again this was a great recipe. I used canned and drained kidney beans, omitted the salt, used unsalted tomato sauce and added Adobo to taste. It was awsome. I've used the canned and drained pinto beans before and it was without-a-doubt-delicious! The longer it cooks the more the flavors infuse into the beans, just make sure it doesn't burn. If you want thicker broth, try using the water the beans come in, instead draining it. Or use 1/2 water, 1/2 the bean water. MMMM!

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34 users found this review helpful

Reviewer:

FAITH16

Reviewed: Mar. 25, 2005

delicious w/ white rice..... ty my husdband love it.

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3 users found this review helpful

Reviewer:

LADYSTEPONDUCK

Reviewed: Apr. 18, 2005

I'v never had Puerto Rican food before, so I can't speak to the authenticity of this dish. I didn't care for the taste, I won't make it again. I prefer longer, slow cooking bean recipes so the flavors can mix. This had very, very strong flavors! (Like I said, I'm not accustomed to Puerto Rican food)

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3 users found this review helpful

Reviewer:

Tata

Reviewed: Jun. 26, 2005

This was so easy and SO good! Wonderful flavor. I used canned pintos and, as another reviewer suggested, I didn't drain them and I left out the water. This made the "sauce" a perfect consistency. I also had plenty of time so I let them simmer about 45 minutes. I served this over white rice and garnished with fresh cilantro. Yum! I used this as a side dish to the Puerto Rican Meat Patties...also on this site.

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1 user found this review helpful

Reviewer:

lovetocook

Cooking Level: Intermediate

Home Town: Nitro, West Virginia, USA

Living In: Nashville, Tennessee, USA

Reviewed: Nov. 14, 2005

this recipe is good but I did make a few small changes. I quickly diced a small potato and plantain - you can get this at a Spanish food store and even some regular grocery stores - and sauteed them for a few minutes and added that to the rest of the mixture. The starch helped thicken the bean sauce up. I also spiced it up with some fresh cilantro and Adobo. Added juice from can of beans as suggested and let it simmer for about half an hour. mmmm. came out delicious.

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27 users found this review helpful

Reviewer:

SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

Reviewed: Dec. 8, 2005

These beans were wonderful. I don't have the time to wait for a pot of beans to cook, so I too used canned pinto beans, as the other reviewers suggested. I couldn't tell the difference. I followed the recipe as written, except I used a whole packet of sason with a 40 oz can of beans (along w/ 1/2 of its water)and added adobo to taste. My beans came out perfect. These went very well with fivebrigs white rice. I'll keep this recipe in my box from now on.

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3 users found this review helpful