Reviewed: Apr. 29, 2013

Very much like the one's I've made for years. These had a special kick with the green salsa. The ingredients were balanced quite well. Not too mild, not too hot. A great standard for those who love pinto beans!

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Reviewer:

Cookin'Cyn

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Salmon, Idaho, USA

Reviewed: Mar. 22, 2013

Made recipe as written .Except I added a ham hock . The beans were soso the first day but after sitting in the fridge for three days they were FANTASTIC!!I am making them again this weekend, for dinner on wednesday.

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Reviewer:

Abejen

Cooking Level: Beginning

Home Town: Yakima, Washington, USA

Living In: Stanwood, Washington, USA

Reviewed: Mar. 12, 2013

When I looked at the simplicity of this recipe, I was really skeptical. It looked too easy to be good. I was wrong—this recipe is fantastic. I changed a few things, mainly using a pressure cooker because I hate waiting hours for beans to cook. I put all the ingredients into the pressure cooker with an extra 16 ounces of broth, and cooked under pressure for 30 minutes. (Instead of 1 tsp cumin, I used 3 teaspoons cumin seeds.) I then simmered it for another hour and added 2 tablespoons of maple syrup, while the broth cooked down.

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Reviewer:

MacinAlberta

Reviewed: Feb. 1, 2013

I used this recipe as directed except I used my slow cooker. I soaked the beans for atleast 12 hours first. For some reason it took forever and after 12+ hours on LOW, I turned up to HI for a few hours and the beans were still a little hard. Finally put everything on the stove and simmered for a few more hours and viola, they were done. I used regular chicken broth (not low sodium) and my beans were old so maybe that was the problem. I have read that adding salt during the cooking process will cause the beans to remain hard. Overall I thought the taste was ok, but after the long process, I guess I just expected something more amazing.

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Reviewer:

GULFTRADE

Cooking Level: Intermediate

Home Town: Moses Lake, Washington, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Jan. 12, 2013

I made this last night to top the Fry Bread Tacos by Robyn. We used it in instead of meat, and it was a big hit with my family. I only have old beans that never seem to get soft, plus I made it at the last minute, so I used a jar of pinto beans. I sauted the onion and garlic in olive oil, then added to the beans. I didn't have fresh jalepeno pepper so used some canned green chili's. I'll use fresh next time, but it was really delicious anyway. I think I'll also use this for regular tacos from now on instead of refried beans. Thank you!

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Reviewer:

Cherimomofnine

Cooking Level: Expert

Reviewed: Dec. 6, 2012

This was so good. My husband ate 3 bowls of it! I made it brothy and used chili powder since I didn't have any cumin. The flavor was so good! I also put in quite a bit more diced fresh garlic since I was using elephant garlic and it doesn't pack as much punch. I made the Vegan Cornbread (this website) to go with it. We're not vegan but the recipe looked good and it sure was!

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Reviewer:

Kristi

Cooking Level: Intermediate

Reviewed: Nov. 21, 2012

I make this all the time and just add a pound of seasoned meat. Delicious!

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Reviewer:

hansonae

Reviewed: Oct. 6, 2012

The best pinto bean recipe! Very pleased with this one. I love that I don't have to soak the beans, just clean and begin. This has been the fastest I have succeeded with raw beans and they are so flavorful. I have tweaked the recipe with a slight difference of flavors several times and have been satisfied every time. Have not had leftovers yet.

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Reviewer:

Penny

Cooking Level: Intermediate

Reviewed: Oct. 4, 2012

I prepared this in my crockpot, but despite soaking the beans and cookking for several hours, it should have been cooked on high. Much better the second time I made it.

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Reviewer:

KYLEMCLEAN

Cooking Level: Intermediate

Home Town: Marion, North Carolina, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Sep. 28, 2012

Good, but I should have followed my instinct and put it in the slow cooker. 4 1/2 hours of cooking, and the beans were edible, but not as done as I would like. Good flavor. I did use home canned salsa, and added some smoked andouille sausage.

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