I have made these beans many times. They make for great leftovers so I always make a lot! The recipe is excellent as it is, but I still found myself tweaking it a little each time until I found, what I now believe to be, the perfect formula. I use 3 cups low sodium chicken broth and 6 cups water. Adding too much chicken broth, as other posters recommended, tended to overwhelm the natural flavor of the beans. 3 cups seems to be the right amount for my tastes. I use 3 tablespoons of fresh garlic and 1 ½ medium size jalapenos minced with seeds and all. I do not add any additional salt beyond what is already in the chicken broth. Sometimes I’ll start the beans the night before on “warm” and let them cook all night and then throughout the next day. These beans always come out great and everyone I’ve ever served them to absolutely love them. Thanks for a great recipe!
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I have made these beans many times. They make for great leftovers so I always make a lot! ...