Reviewed: Mar. 8, 2009

This receipe was good, but it need some kick!! I added some chilies to and some more tomatoes.

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Reviewed: Feb. 23, 2009

three stars because i didnt follow the recipe exactly. basically i was tired and didnt feel like making a huge mess in the kitchen. i used canned beans rinsed well, a can of hominy instead of regular corn, mexican style stewed tomatoes, chicken broth, chili powder (i did use a tiny bit of cinnamon and the cumin), preminced garlic and a ton of minced onion and onion powder. also after simmering for 20+ mins i added a tblspn corn starch in a small amount of water and let it simmer for another 10 mins. before spooning into bowls i crunched up corn tostada shells (i was out of chips) then put in the soup, and put shredded cheese on top. i didnt care for the garbanzo beans but that was because they hadnt soaked up the flavors yet. it was a good basic for a recipe that was quick and filling and somewhat healthy. i will definately make it again!

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mybluskeyes

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Oct. 8, 2008

We found this recipe while on a Daniel Fast, and had it the last day of the fast and it was SO GOOD that we added it to our regular meals list. We love the flavor the cinnamon an cumin added. Great with cornbread!

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Erica

Cooking Level: Beginning

Home Town: Broken Arrow, Oklahoma, USA

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Reviewed: Aug. 19, 2008

Very nice. I made this while a hurricane was knocking on our door. Cheated by substituting two 15oz cans of black beans and 1 can of Garbanzo, and adding 1.5 cups of chicken broth. Didn't have corn on hand so skipped it. The cinnamon added a lovely layer of flavor. The cayenne added an essential edge. A dollop of sour cream might have been nice, but did I mention the hurricane....

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Apr. 7, 2008

Overall, this is a good base recipe but I added a few more items (celery, carrots, onion and brown rice) to make it as filling as possible. I also added a carton of cherry tomatoes alongside the tinned tomatoes.

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Ita

Cooking Level: Expert

Living In: Belfast, County Antrim, Northern Ireland, U.K.

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Reviewed: Mar. 31, 2008

I omitted the garbanzos as I really dislike the texture, plus I didn't want to open three cans of beans for just two people. This was a good meal. Very easy and filling. I sprinkled fresh cilantro on top. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 13, 2007

I wanted something with more flavor. Rather boring. You have to really like beans to eat this. It makes A LOT.

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Sandradee

Cooking Level: Expert

Home Town: Osakis, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Aug. 19, 2007

This had a great flavor to it. I used 1 15 oz can of black beans and 1 15 oz can of garbanzo beans and left the pinto beans out. I also doubled the crushed tomatoes and added a cup of water (even with this it was not too soupy).

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KKH3

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Reviewed: Feb. 23, 2007

I've pulled a couple dozen recipes from this site and I've never been impressed enough to write but this is a fabulous and easy recipe to throw together. It's hard to believe how good it is for you. I must admit I am on a salt free diet so I used a salt free seasoning I found at Costco. For convenience I just threw in canned beans for all three types. Because it sounded like there should be some liquid after boiling the beans, though not specifically stated, I drained them into a measuring cup and 'replaced' the 1 1/2 cups of juice with a salt-free chicken broth. Everyone at work loved it with our BBQ over the usual beans that appear.

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Jack

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Reviewed: Jan. 9, 2007

Wonderful, easy, and cheap recipe! I added more cayenne and cinnamon and added raisens for more flavor. Thanks for sharing!

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pinkplanet

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Reviewed: Dec. 17, 2006

Great recipe...I really enjoyed it! My comments are on the technique...soak the beans separately to avoid discoloring. Also, when you bring them to a boil, lower the heat and partially cover the pot. A mexican olla traditionally used to cook beans has holes in the cover to let steam escape.They should be cooked at a simmer,not a full boil. If you need to add water, add hot water from a kettle or tea kettle on the stove top. Never add cold water..it lowers the temp too much! Finally, when you cook the onions, add the garllic only after the onion has turned translucent... browning the garlic will make it bitter! This is a great dish for all of us bean lovers. I've made it as directed and also have added cooked and crumbled chorizo... great both ways! Thanks!

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Karen H

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Nov. 16, 2006

Good and easy. I drined my beans (yes, homecooked) and used 1.5 cups of chicken broth for the liquid. Different flavor, very tasty, nice change. Will surely make again - though not as regularly as some others.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 10, 2006

This is a great dish.

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GC

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Reviewed: Sep. 19, 2005

This recipe did not have as much flavor as I had hoped, but still had a good taste. The servings are large and it is filling. I think next time I make it, I will prepare the garbanzo beans seperate becuase the black beans dye them an unappetizing shade of purple.

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Jenn

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Reviewed: Aug. 24, 2005

Very bland. I used a little more cumin, onion, garlic then the recipe called for, and I also added hamburger to it. And it just didn't have much flavor. I probaby won't make this again.

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LALAADAMS

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Reviewed: Aug. 8, 2005

To me, a four rating means that I would be really excited about preparing this dish again. Thus, I'm giving this recipe a three rating. Yes, I enjoyed it. The somewhat exotic taste of the cumin and cinnamon are surprising. Still, it wasn't as tasty as I expected. Maybe next time I'll try this on pasta rather than alone as a side dish. I added another can of tomatoes because the first can left the dish too dry. I will probably make this again someday but what I have will last awhile; the recipe provides a lot of servings.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 4, 2005

I loved this recipe. I'm embarassed to admit, I went back for several helpings after dinner. Using canned beans made for really speedy prep. The end result was fantastic. I had never had garbanzo's before and they were one of the ingredients I enjoyed most. Thanks for the recipe.

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Cookin in AZ

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Reviewed: May 9, 2005

good, filling everyone liked it. Servings are very large

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AIRELLE

Home Town: Unknown, California, USA

Living In: Unknown, Massachusetts, USA

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Reviewed: Oct. 8, 2004

My wife and brother loved this recipe. The cinnamon and cumin really make a nice flavor. I added about 4 cups of water and 4 teaspoons of vegetarian bullion and let it sit in the slo cooker most of the day on low. It made the dish a soup. The flavors blended nicely. I also used canned black beans and garbanzos rinsed and drained. I used 1 can whole corn with liquid instead of frozen. We served with shredded cheddar. Very Yummy!

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CAISSON1

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Reviewed: Feb. 11, 2004

Three stars is stellar praise from me considering I'm not a fan of beans. I didn't like the beans by themselves, so I served them with Mexican rice, lettuce, sour cream, and tortillas and made wraps, which were tasty. The touch of cinnamon adds a nice unexpected flavor to this dish.

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