Whoa! Salt overload alert! I used about half the salt called for and it was decidedly too salty (as opposed to a little too salty). Easy enough to cut back on but be forewarned! Even if using regular bacon was partially responsible, I doubt a full teaspoon of salt would be necessary! Other than that this was very good! When I asked Hubs (you’d think he’d get this by now) for a more elaborate and helpful response than “it’s good!” he remarked that these beans were second only to our favorite Mexican place in Naples (owned and operated by a man from Mexico!). Ok, now he’s telling me how much he liked these beans in a clear and understandable way! I did make some changes in deference to Hubs’ sensitive innards and taste preferences. I subbed minced green pepper for the jalapeno (thank you, thank you very much, he said) and eliminated the cilantro (more thanks). I would have liked the additions of both, but I don’t see how either could have made me enjoy these more. I made what is becoming the recurrent mistake of not carefully reading the recipe before I proceeded and found these required a 2-hour cooking time. I didn’t have that kind of time when I started supper so I cooked them with a significantly shorter cooking time. I can’t imagine how much better they’d have been had I cooked them longer but who knows, maybe they would have been! Whether or not you include the cilantro or jalapeno these beans will please your palate – just be very careful with the salt!
Was this review helpful?
5 users found this review helpful
Whoa! Salt overload alert! I used about half the salt called for and it was decidedly too...