Reviewed: May 21, 2012

Fantastic beans. I read a number of the reviews and followed Jessica's slow cooker method. Replaced jalapeno with serrano pepper. Added ham hock (watch for bones near bottom of pot). Everyone liked them. No leftovers. Best beans yet!

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Reviewer:

cadphyl

Reviewed: May 9, 2012

Great, but we did have to double the water and cooking time.

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Reviewer:

ittakesadream

Reviewed: Apr. 4, 2012

This is fantastic! I've been sharing it (the recipe and the beans) to everyone who'll try it :). My husband and son are over the moon for these, which is surprising since my son is so picky about new foods. I've made it twice in 10 days, haha! It's almost gone already...

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Reviewer:

legolizzie

Cooking Level: Intermediate

Reviewed: Mar. 7, 2012

This is a very good SIDE dish bean recipe. As one reviewer said, "it's good without the addition of any meat." I totally agree. I made it exactly as written with no changes. I did however soak the beans for about 2 hours first, then rinsed and proceeded. They were very good. I will most certainly make again.

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Reviewer:

Candice

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Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Feb. 27, 2012

Absolutely wonderful recipe, a definite keeper. My personal changes: 1) did not use the jalapeno as I could not find fresh ones, 2) in place of chicken broth, I covered the beans with 1-inch of water and then added 4 packets of Goya Ham Seasoning Concentrate (or to taste), and 3) I cooked these in a crockpot on high for 5 hours, until beans were soft but were still mostly intact (on low plan for at least 8-10 hours). The ham concentrate with the green salsa really made the beans, though I would not hesitate to use chicken broth if unable to find the Goya product.

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Reviewer:

jrbales

Cooking Level: Expert

Home Town: Stamps, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Feb. 6, 2012

took longer to cook than the recipe stated. I thought the rule was NO salt while cooking beans. Seemed that was the long cooking time. Next time I will use water with all the seasonings. Used them in chili the next day and they finally softened.

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Reviewer:

geneen

Cooking Level: Expert

Living In: Santa Clara, California, USA

Reviewed: Jan. 28, 2012

My husband is a pinto bean connoisseur, which made this unusual recipe a risky little game. He said he prefers the way I usually cook them, but he did like this dish. I thought these beans were very, very good, but I am willing to eat my pinto beans in more than one, linear way :)

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: Jan. 24, 2012

YUM! We always cooked bean with some form of pork (bacon, salt pork, ham, something). I didn't have anything, but did drop in a spoonful of bacon grease!

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Reviewer:

dnkpoint

Reviewed: Dec. 21, 2011

Great recipe, needed a pot of beans and found it! I needed a pot of good beans to go with deep pitted meat and this is the perfect recipe to side dish with the meat. I did double the recipe and added a smoked ham hock for smoke flavoring! But I also made a batch a recipe shows and they are great pot of beans as a quick pot or even slow cooking! Tell your friends, great job Terry!!!

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