A great week-day meal. I drained and rinsed the black beans cause otherwise I find it too salty. Got the liquid by adding a can of peeled tomatoes. Followed the tip from other reviewers of cutting the oregano in half. For hot sauce I used "Sambal Tomaat", homemade. The consistency was just right, not too soupy, nor too dry. Next time I'll try to add some raisins to the bean mixture.
Thanks for posting.
This is delicious. I was leary of the cinnamon, but it is fine in this dish. There wasn't a problem with too much liquid because the directions call for you to simmer the beans, tomatoes, etc. This is a keeper! Thanks!
Great recipe, though we doubled the amount of spices in with the beans. It turned out great (and I don't even like beans - this one was for my hubby!) We'll be making it again!
It is a good recipe. I did not like the vinager at all. I have made it a few times without vinager and it turned out great. I cheat and use a rice cooker so I do not need the first part of the recipe.
VERY distinct take. I did not like them, but my husband did. He said it reminded him of Cuban food.
Excellent! Made as directed except I doubled it and added only 1/2 teaspoon instead of the whole teaspoon the doubled amount required. My youngest asked if I could make this every week!
This is wonderful. Somehow I made it without the oregano and chili powder, but loved the taste, so will be making it again.
Very tasty! The combination of spices were just right for our tastes. I drained the beans before adding them to the saucepan, as I didn't want too much liquid. For serving, I combined the bean mixture with the rice instead of serving over the top. Served along with baked white fish. Will make again!
Very aromatic and convienent. Next time I'll double the onion and garlic, add some green bell pepper and celery. Thanks!