Reviewed: Jan. 26, 2011

Awesome! We loved this recipe! I put this in the crockpot before leaving for work. I'll double the liquid when I make it next time. I also put a piece of pork in with it.

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3 users found this review helpful

Reviewer:

lbiggart

Reviewed: Jan. 17, 2011

These don't have much flavor. Had to add alot more seasoning....

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Reviewer:

Dallasgurl

Reviewed: Jan. 16, 2011

These are really good. Serve with regular or mexican cornbread. These are my husbands favorite beans that I make.

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Reviewer:

MrsByrd

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jan. 16, 2011

I enjoyed these beans...I added four smoked ham hocks to the pot for flavor and the teeny bit of meat that they lend. I also added chili powder and cumin to enhance the smokieness. Add this reduced and beans cooked the sauce was wonder and rich. I did soak my pintos overnight! Thanks for a yummy recipe to serve with cornbread!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Jan. 12, 2011

I really enjoyed these beans, but I doubled the recipe and they started to dry out really quick, so I added a can of red enchilada sauce and a can of diced green chilis. I also used a can of pace instead of the green salsa.. My husband loved them. They were too spicy for the kids. I loved them. My picky extended family hardly touched them so we had nearly two pounds of beans left after our family night. Doesn't hurt my feelings though, they hardly eat anything. I like that this is different and delicious. I will make them again (on a much smaller scale).

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Reviewer:

Karlea

Reviewed: Jan. 4, 2011

The recipe as is tastes great, but I like adding some cooked, shredded boneless chicken breasts so it ends up like a white chili. I soak the beans overnight and add pickled jalapenos (along with a few tbsp of the juice) and cook otherwise as is in a crockpot on low all day.

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Reviewer:

jbcrowder

Cooking Level: Beginning

Home Town: Rogersville, Tennessee, USA

Living In: Asheville, North Carolina, USA

Reviewed: Dec. 29, 2010

Not being from the south I normally hate pintos but after making these I absolutely love them. These are the best beans EVER! I use whatever broth I have on hand, chicken or beef and sometimes I use buillon. I've used red salsa.With or without jalepeno. Its just great. Soak the beans overnight and throw it all inthe crockpot in the morning. Let it cook all day. Great no fuss dinner and the house smells amazing while they are cooking!

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Reviewer:

lauralsea

Reviewed: Dec. 19, 2010

I absolutely love this recipe. I make it often. The cumin and jalapenos really make the flavor delicious. I never have green salsa, so I just use red. This recipe is not picky about measurements.

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Reviewer:

MDFILL

Reviewed: Dec. 1, 2010

Great starter recipe. I stuck to the recipe, however, I added green pepper and red salsa. I also added cooked rice. This recipe it easy to tweak to your taste.

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8 users found this review helpful