Pork and Black Bean Stew Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Apr. 3, 2008
Nice taste, easy to make. Too much liquid though, I doubled the recipe but should not have doubled the chicken stock. Either that or add more beans.
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Cooking Level: Intermediate

Living In: Gatineau, Quebec, Canada

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Reviewed: Feb. 24, 2008
Very good- I did in the crock-pot instead and doubled the recipe for leftovers and added extra beans...next time I will lessen the liquid (too much for the crock-pot, as was more like a soup) and use reduced-sodium broth as the chorizo is VERY salty. Next time I will add some sauted green pepper and diced tomatoes to the mix- this is a keeper!
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Cooking Level: Expert

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Reviewed: Nov. 23, 2007
Very good recipe! I used 1/2 lb. seasoned bulk chorizo sausage and doubled everything else. I thought it needed some other type of vegetable in it, but it's great as is. The color looked a little strange at first, but it blended and reduced down nicely. Definitely will make again and serve with guacamole salad or something. Yummy!
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Photo by LilDish

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 6, 2007
Used sweet Italian sausage since I was taking it to a BBQ with small kids. It was a huge hit! Double the beans plus added more stock. Used the oil from the sausage to saute the veggies.
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5 users found this review helpful

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Cooking Level: Expert

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Reviewed: Jun. 13, 2007
very tasty stew, the recipe called for too few beans for my taste, I used up a 19oz. can instead.
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Photo by The Real Cake Baker
Reviewed: Jun. 5, 2007
This was a wonderful stew and I really am not a stew eater. I made it one evening to serve for lunch the next day and I had two bowls of it before I went to bed. I could not put it down.
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10 users found this review helpful

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Photo by The Real Cake Baker

Cooking Level: Expert

Living In: Los Angeles, California, USA
Reviewed: Mar. 5, 2007
I made this last night, amazing! However, I did use spare ribs, which I cooked in the oven for a few hours, and let the stew simmer for a couple of more hours with a bit of cumin and paprika. I topped the dish off with cilantro and a little sour cream.
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Displaying results 21-27 (of 27) reviews

 
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