Mexican Bean Stew Recipe Reviews - Allrecipes.com (Pg. 4)
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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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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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Katy, Texas, USA

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Reviewed: Aug. 26, 2003
I personally liked this stew and would make it again. needed to add a lot of water while cooking so as to keep it moist and stew like. served over brown rice for a healthy dinner.
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Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA
Living In: Groton, Massachusetts, USA

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Reviewed: Apr. 22, 2003
The soup was really muddy and the black beans ran so all the beans looked really dirty. I made alot because I thought that it would be good and boy did I regret that. Might have been better if I had drained off the water that I boiled the beans in. The flavor was much too beany. I won't make this again.
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Reviewed: Apr. 3, 2003
This recipe is wonderful! I have even non-vegetarians eating and requesting this one! Very filling and pretty easy to make a well. I make this a lot. Thank you so much for sharing the recipe!!!
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Displaying results 31-35 (of 35) reviews

 
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