Reviewed: Feb. 19, 2012

Really awesome soup. Reduced the cumin a bit.

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Reviewer:

meighan_d

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

I used canned beans for convenience and added a few chopped chicken breasts to "meal" it up a bit. I threw everything in the slow cooker at lunch and it was more than perfect at dinner. Great aroma! Excellent taste! A friend called it one of the best stews he has had.

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Reviewer:

cgbairKC

Cooking Level: Intermediate

Reviewed: Sep. 6, 2011

Hubby and I were expecting just another "chili style" dish... however this one had something special. It will be served again, the todlers even enjoyed it!!

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Reviewer:

Portagaff

Living In: San Antonio, Texas, USA

Reviewed: Jun. 29, 2011

A good bean stew. This is very easily adapted for a low-sodium diet simply by leaving out salt. I added cilantro and green chilies. I know other reviewers loved the cinnamon, but I didn't care for it so much.

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Reviewer:

largesse

Reviewed: Jun. 21, 2011

Pretty tasty. We had dried pinto beans so I cooked a cup of them for 2 min at a boil, then let them soak for an hour. Then I tossed the pinto beans and cans of black and garbanzo beans in the slow cooker with the corn and a can of Rotel spicy tomatoes. I cooked the onion and garlic in a frying pan and tossed them in later. I did use the cumin, cayenne and the cinnamon (yum!). It was good after letting all those flavors slow cook for several hours. We ate it with the sour cream.

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Reviewer:

Stephanie

Cooking Level: Expert

Reviewed: May 23, 2011

Thought this was really good especially the cumin cinnamon mix! I omitted the cayenne pepper because I added a red pepper and half a chili pepper. I sauted the onion garlic peppers and a carrot together. I also didn't use garbanzo beans because I didn't have any. Next time, perhaps I will try it with the cayenne pepper, but I quite liked it my way. I will make this again for sure!

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Reviewer:

godanieego

Cooking Level: Intermediate

Reviewed: Oct. 13, 2010

I think this recipe has potential but we didn't care for it as is. I would cut the cinnamon down or out if I were to make this again. The smell and taste of the cinnamon was overpowering.

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Reviewer:

meyangela

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: New Berlin, Wisconsin, USA

Reviewed: Sep. 30, 2010

This is sooooo good! I had to make a few substitutions because I didn't have all of the ingredients handy, but I'm looking forward to trying it again with the proper ingredients. Cinnamon was a nice touch.

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Reviewer:

eacevedo07

Reviewed: Aug. 7, 2010

Unless you plan to feed the whole Mexican Army, use only half the amount of beans, double the tomatoes, double the onion, and add your favorite spices. Next time after triple soaking the beans (always soak your beans three times), I will use my pressure cooker. The corn should be added at the last moment, just to heat through. This recipe is an inexpensive way to feed your family wholesome food.

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Reviewer:

suzannacamile

Reviewed: Mar. 9, 2010

who would have though all those beans together could make such harmonious music! mind you, I did use navy beans in place of garbanzos as I had soaked navy/pinto and black beans the night before I found this recipe. 2 other changes, used one can of Rotel (amazing stuff!) and one packet of Goya Sazon! PERFECT amount of heat! I also threw in some yellow bell pepper that I had to use up. For those that are indecisive on the cinnamon - OMG! you HAVE to make sure you add it in! This IMO makes this dish amazing! As another reviewer stated, it brings a whole other dimension of flavour! So....what are you waiting for? Get out the stock pot and make a batch TODAY! ;)

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