I am making this now and the broth tastes fantastic – I used the low sodium vegetable broth – it’s supposed to be ½ cube for every cup of water, I used 6 cubes for 8 cups of water. I also added extra garlic and used Italian Seasoning when sautéing the veggies (instead of the oregano, bay leaf and basil seperately). I added a lot of cumin and some smoked paprika, then I used an orange chiptle seasoning… both of which are smoky (since I’m not putting ham in these beans, it gives it a nice flavor). I used no salt added basil and oregano diced tomatoes. The beans are a mix of mung beans, lentils, black beans and adzuki beans. I think it’s going to come out really well… I put the soaked beans, sautéed veggies and extra Orange Chipotle and cumin in the crock pot for the next four hours. I think I’ll make some jalepeno cornbread to go with it. With the addition of my spices I did not add additional salt and pepper, nor did I add vinegar. OH, and I used leeks in lieu of onions and will add fresh chopped green onions and spinach to the beans before serving thereby eliminated the "yucky spinach for leftovers" some reviewers complained about -- also fresh veggies will give it nice flavor and texture.
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