Reviewer:

Handful

Cooking Level: Expert

Home Town: Ada, Ohio, USA

Reviewed: Mar. 24, 2013

very nice.. added a touch of sea salt

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Reviewer:

MissZee_22

Cooking Level: Expert

Living In: Edison, New Jersey, USA

Reviewed: Nov. 26, 2012

I add drained & sliced roasted red peppers. I make this every Thanksgiving and it is well-loved. Thank you for the recipe!

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1 user found this review helpful

Reviewer:

Atara Kennedy

Reviewed: Nov. 6, 2012

Turned out perfect and met the expectations set. It's light and you can adjust the beans to whatever level of crunchiness you want.

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Reviewer:

Mimi Chan

Cooking Level: Intermediate

Reviewed: Oct. 23, 2012

These were fine, a little bland though.

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2 users found this review helpful

Reviewer:

gracewright90

Cooking Level: Intermediate

Home Town: Brunswick, Maine, USA

Living In: Los Angeles, California, USA

Reviewed: Oct. 3, 2012

This was so simple to make and delicious - thank you! I suggest, as others did, doing the initial cooking with a lid on, at least for about 3-4 minutes. We found the browner the bean, the yummier.

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Reviewer:

Rajjalynne

Reviewed: Oct. 1, 2012

I served this with an early Thanksgiving dinner & it was a hit with 7 guests. Used same amount of ingredients called for but added fresh minced garlic.

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Reviewer:

palmcity,FL

Reviewed: Sep. 28, 2012

A perfect side dish n easy to prepare .

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Reviewer:

Lisa Cornely

Cooking Level: Expert

Living In: Doylestown, Pennsylvania, USA

Reviewed: Aug. 5, 2012

Yuuum!!! Used olive oil instead of canola and per other suggestions, increased the sesame oil to 3 teaspoons and added fresh pressed garlic. A definite keeper!

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3 users found this review helpful