I made this recipe for a vegetarian church potluck today; at first, I thought I'd take it home, because it didn't look appetizing -- the overnight cooking and extended time on "warm" made it look dark and questionable, but it was gone, baby, gone! Because it is an all-vegetarian potluck, I omitted the ham and lard, used MorningStar beef-like crumbles, and kicked up the flavor by adding McKay's Beef-Like broth/seasoning. I used half a green bell pepper, saving the other half for our salads. Husband loved it, picky Daughter had two servings, and I even got to scrape the crockpot and have a spoonful over my rice. I plan to make this again for my little family, keeping it vegetarian. Normally I do not like pinto beans, and usually only have them refried. This is definitely a keeper, and I know it'll be good for church potlucks. Thank you for sharing!
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I made this recipe for a vegetarian church potluck today; at first, I thought I'd take it...