30 Reviews

Having to cook beans from scratch (with pre-soaking!), since we don't get them in cans here, has always made me think twice before making a beans dish because it takes so much longer. But this recipe was absolutely worth it! I used red kidney beans, which the tomatoes complimented perfectly and gave them a lovely tang. Also, I used black pepper since I didn't have cayenne, so it was less spicy, but it still made a great side for rotis at dinner tonight. Thanks Dorothy, this one's for keeps!

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Anu March 24, 2002

Hot & Spicy love it!- I cut the recipe in half and used 1 tsp chili flakes in lieu of the cayenne. I didn't have fresh Cilanto but I did have fresh FROZEN cilantro in 1 tsp cubes - wonderful it does the job just like fresh. The canned tomatoes were Fire roasted (something new?). Served with Costa Rican Chilasquiles. The two recipes really compliment each other. Thanks Derf for yet another winner - I do love your recipes — posted Oct 12, 2004 Added comments - I have had a serving of this recipe frozen since my Oct 04 review and defrosted it for tonights dinner - perfect-I added an Anduille sausage and another 1/2 rsp of chile flakes - Wonderful again! Thanks Derf again

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Bergy January 03, 2005

Loved this! I altered it a bit --used 5 Roma tomatoes, extra garlic, 1/4 cup fresh broccoli and only 1 can of beans. Instead of cayenne, I used Hungarian (Indian?) paprika and about 1 TBLS. of Chana Masala (I love Indian spices). Ate this w/a warm tortilla for lunch. It was just perfect. So quick, filling and yummy.

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Musical Joy January 27, 2003

Needs more cayenne, but otherwise this is a fantastic, quick meal! My partner and I have enjoyed it at least a half dozen times in the past couple of months. It's also good without cilantro, if one of your family, like me, have the gene that makes cilantro taste awful. I do recommend doubling or tripling the cayenne if you like spice even a little bit - at 1/2 tsp for the batch, I can't even detect it.

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Emmett The Sane October 01, 2002

YUMMY!!!! I really don't need to say any more. I can cook a pot of these and some rice and live on it for days!!! I added the tomato juice because I mixed it with the rice and it was really, really good.

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GIDuane December 10, 2002

I'm still a Dorothy "groupie". This was so easy to do and so good. I used a can of Romano and Kidney beans instead of black beans. Had it with tortilla and extra hot sauce with leftovers for "afters". Thanks again Dorothy.

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Tebo May 13, 2002

This is great! Made it with #108305 and a pork roast and it was a big success with my family. I halved the recipe, but did not change any of the ingredients and it was very good. Thanks, Carole in Orlando

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carole in orlando August 28, 2005

Really good and so quick to make! (Once I've soaked and cooked the beans! :-) I halved the recipe and used 1 1/2 cup of black beans, one can of chopped tomatoes (drained), 2 cloves of garlic and 1 ts of cayenne. I like it hot! I had to omit the cilantro as I didn't have any, but I'll use it the next time - I'm sure it adds that final touch! However, this was yummy even without it. Enjoyed this with tortillas which complemented the taste of this dish perfectly! Thanks Derf!

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stormylee September 04, 2003

Fabulous recipe..... had to substitute mango salsa for tomatoes since I didn't have any on hand and it turned out awesome.

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ykanh September 21, 2013

We made this as the main course for dinner tonight. I added shredded chicken breast along with the black beans, and served it over long grain rice. It was very good and spicy. I will absolutely make it again, and may even throw in a jalape?o pepper.

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lovelysoulthief March 13, 2012
Black Beans and Tomatoes - Hot and Spicy