Reviewed: Jan. 1, 2012

Very tasty. Since I didn't have a pressure cooker, nor time to soak and cook dried black-eyed peas, I used canned organic black-eyed peas. And here's a happy accident: I mistakenly used too much salt, so to counteract it, I added some cooked macaroni to the finished dish. Nice addition. By the way, the baking step at the end may not be crucial, but your call.

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4 users found this review helpful

Reviewer:

LJ's Wife

Reviewed: Dec. 14, 2011

Oh wow, this is scrumptious and hearty. I read other reviews and made minor changes: 14.5 oz can of tomatoes instead of the larger one, used half the salt, and added a clove of pressed garlic and a bit of cayenne pepper. I had whole fennel seeds on hand so I did my best to chop them a bit with a knife. it turned out awesome. I think I'm going to explode from eating too much of this! :)

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3 users found this review helpful

Reviewer:

burgundydragon

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

Flavor was great but oursl came out a little soupy so we just enjoyed it like that. Very good flavorr!

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2 users found this review helpful

Reviewer:

Kim

Cooking Level: Professional

Home Town: Newberg, Oregon, USA

Living In: Kemmerer, Wyoming, USA

Reviewed: Jan. 1, 2011

Quite delicious, and healthy. My dad loved it and raved about it. I added about 1/4 cup of Jicama, which helped soak up the flavors; used a 14.5 oz can of garlic and herb tomatoes, plus about 6 cherry tomatoes I had lying around, and threw in a tomatillo I had left over, all which added a wonderful sweetness.

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Reviewer:

ununderstood

Reviewed: Feb. 2, 2010

Yum Yum Yum!!! This was very tasty. My 3 year old, 1 year old and husband all loved it. I think it would be good served with some barley, rice or a crusty bread. Will be making again!

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Reviewer:

Cassandra B.

Cooking Level: Beginning

Home Town: Montevideo, Minnesota, USA

Living In: Brooklyn Center, Minnesota, USA

Reviewed: Jun. 19, 2008

I cooked my beans in a crock pot for a few hours, ground the fennel seed in my Bullet... the fennel gave this meal just the right flavor. I loved this healthy meal and will definitely make it again and again.

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10 users found this review helpful

Reviewer:

kristen

Reviewed: Jan. 17, 2008

I made this last night for dinner, and really enjoyed it. Met our high fiber needs along with our vegetarian son's needs. The only difference was I used canned black beans and crumbled some day old corn bread over the top. Yum.

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Reviewer:

KimberCooks

Cooking Level: Expert

Reviewed: Dec. 15, 2007

This dish really surprised me. I've never used fennel before, but went ahead and got some and tried it. I think the very subtle/mild licorice sort of flavour really made this dish. I'm not really a big licorice fan, but the flavour is mild and enhances the rest of the flavours to give that little something different. I might just make this for the office potluck this week... the red & green colours go with the festive season! :)

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4 users found this review helpful

Reviewer:

audrey

Home Town: King City, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 10, 2007

I made this when our entire extended family got together for thanksgiving. I am the only vegitarian in my family, yet everyone ate it. It was the first to go!

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5 users found this review helpful

Reviewer:

Anna

Reviewed: Oct. 3, 2007

Loved the combination of ingredients. I used a "family size" bag of fresh spinach, added two minced cloves of garlic, basil, oregano and pinch of cayenne. I sprinkled fresh shredded parmesan of top before baking.

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8 users found this review helpful