Black Bean-Mushroom Happy Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by CAsweetie
Reviewed: Jan. 22, 2015
I omitted the onions, pepper and chives and subbed breasts for thighs, sesame oil for olive and ginger powder for fresh. Instead of adding the chicken later, I added everything at once, to give more time to cook. I also just used canned drained black beans and threw in some brocolli. The sesame oil, ginger and soy sauce I added later made it "oriental" tasting. Another idea is smashing the beans with a spoon to make a paste, if you're looking to do more work with the recipe.
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Photo by CAsweetie

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 7, 2010
I recommend cooking it for longer (at least a half hour after boiling). This recipe is FANTASTIC! The chicken was moist and tender and the black bean paste added extra flavor. Will definitely make again!
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Cooking Level: Beginning

Home Town: Sayreville, New Jersey, USA
Living In: Newton, New Jersey, USA

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Reviewed: Feb. 14, 2004
I Tried I really really tried!! It came out but it was way to much work for the flavor. Sorry
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Photo by CARMENAIDE
Reviewed: Jan. 23, 2002
We had to cook our chicken more than the recipe suggested, and it didn't turn out very flavorful. However, the sauce and veggies were fantastic over rice!
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Reviewed: Oct. 31, 2001
YES ! Simple and Profound. Wonderful. We use legs and thighs. Rice noodles are a great backdrop and texture change. This goes to the top of our list.
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