I liked the flavor of the beans, but they are mild to me. Cooked my black beans after soaking 12 hours; they still needed a couple of hours of cooking time. Held off on the salt (1 T seems like an error.) Only added the vinegar at the end of cooking -- not wine, and used the rice vinegar I had, which is pretty mild. I also added cilantro, which a reviewer suggested, even though I had only some old dried stuff.
Note: you need a couple of cans of prepared beans to come near the amount the recipe creates.
I Served it on rice w/salsa and lime. Tastes even better with smoked sausage, though.
Was this review helpful?
1 user found this review helpful
I liked the flavor of the beans, but they are mild to me. Cooked my black beans after soaking...