Reviewer:

Reviewed: Apr. 4, 2013

I adore this recipe. It has been my go-to recipe for dried black beans for a couple years now. I make large batches and freeze them in smaller portions. I use it for black beans in recipes all year. In cold weather months, I take it out and eat it as soup. It's so versatile and delicious. I've had people ask me how I flavored my black beans in various dishes I've prepared, and I always refer them back to this one. Love it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heathersheilina

Reviewed: Mar. 22, 2013

We really enjoyed the flavor of this soup- I did decrease the jalapenos. The only problem is the texture of the beans- we don't think the slow cooker gets them soft enough, even after soaking. I agree with the review that says to boil them first on the stovetop, if you are expecting a soft bean.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Mar. 4, 2013

I followed a lot of the tips from reviewers and added a can of diced tomatoes, diced onion, etc, and I toned down the spice a lot because I'm weak sauce that way. It was really yummy and super easy to make. Topped with shredded mozzarella cheese.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Rehovot, Mehoz Hamerkaz, Israel

Reviewed: Jan. 17, 2013

Too spicy for us but I used tomatoes with peppers

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cindy D

Reviewed: Dec. 23, 2012

This just didn't do it for us. I cut back on the "hot stuff"--reduced the jalapenos and eliminated the hot sauce and the cayenne. But it was still way too hot. And other than hot, it didn't have much flavor. We ended up tossing this out after a couple of days since no one wanted a second meal of it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maureen318

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

Reviewed: Nov. 4, 2012

The flavor of this soup is amazing! I was afraid it would be too spicy, but with a dollop of sour cream it is just right. One thing that I wold change is the amount of liquid. It seemed to be too thin. Other than that it was wonderful and I will definately make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wjr3639

Cooking Level: Intermediate

Reviewed: Oct. 20, 2012

The recipe, as is, is not bad. However, I did find it a little bland. It wasn't until I found a packet of Goya Ham flavoring that the recipe came alive.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

libby

Reviewed: Oct. 17, 2012

I just made this and agree with others that it's very hot. Cutback on cayenne and chili powder and skipped Tabasco. Used a hand blender, but left some whole beans. It's on the thin side, but that's what I've been looking for. A Mexican restaurant used to serve a soup like this with sides of onions, salsa, cilantro, cheese, avocado, fried tortilla chips, and sour cream. This is the perfect base to serve with those sides and let guests customize their bowl.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Karin

Reviewed: Oct. 5, 2012

Great basic recipe. I simmered the dried beans in water about 30 minutes and then let them soak in the broth overnight in fridge. This made more sense to me. They can be absorbing the flavor.

Was this review helpful? [ YES ]
1 user found this review helpful