I like this recipe and enjoy it as written and cooked only a few hours on low. I also like to flavor leftovers with one or more of the following -bbq sauce or curry paste or cumin or salsa or worcestershire or citrus juice. I think it would be excellent cold with chopped tomatoes and fresh basil. Thanks for posting!
This one just didn't do it for me. I thought it was quite bland and everything turned to mush after only half the time in the crock pot. I served it over rice and added a little lemon juice and some more heat...still just didn't do it for me
My son made this for dinner & everyone loved it. He did add a 10 oz can of chicken & it's broth as he is a meat eater. He also used dried jalapeno peppers as the chili pepper. They worked great! Thanks for an easy recipe! It was a boost to his self-esteem.
5 stars for just how satisfying this is for such a healthy, low maintenance meal. I used 3 whole chilies, seeds included and served with couscous and some light sour cream. We really liked that you could actually taste the fresh vegetables, rather than them being covered with a sauce or unnecessary spices. Yum! Thanks Vino Girl!
DH and I agree that there was something missing from this recipe. I must say that I did not have a red chili pepper, which could have made all of the difference. I used crushed red pepper and maybe should have used just a little more. I had to cook it on high because I was running out of time, and didn't drain the beans. We ate it with brown rice and a little cheese on top. I will definitely make this again with a little more heat. Easy to make and tasted great.
I'm not quite going to rate this because I didn't make exactly as directed. I have quite the opposite of a 'flame retardant tongue,' I'm very sensitive to the spicy stuff, so I left out the peppers and added Tone's mild chili powder. The dish turned out well, although 8 hours in my crock pot scorched the sides, but the rest was edible. The colors were brilliant. There was definately something 'missing,' from this dish: it wasn't bland, but it definitely needed more. Maybe the peppers would have done it (which is why I didn't assign any stars), but thats not an option in my case. I've saved this dish in six seperate serving containers and am still playing with some spices that can fill in the gap, but I haven't put my finger on it yet. I'm determined to find that extra something because, as a dieter, I value feeling full with as few calories as possible and this dish definately fits the bill. Now, to find that 'aha' spice(s)...
This is a wonderful recipe. Since there is no liquid called for, I did not drain the cans of beans and I added about a 1/3 cup of water. I used five cloves of garlic and also added a pinch of red pepper flakes. I used my smaller crockpot - 4 qts not 6 - and it was perfect. A very easy, inexpensive, healthful, yummy meal - made the house smell great by the time I got home from work.
I liked the fact that this was a vegetarian crockpot recipe that was not a soup or stew. I used a can of great northern beans and one can of navy beans. I also used frozen green beans (that I did not defrost) and left off the chili peppers since I am serving to small children who don't love hot food. We were sort of mixed here about our thoughts. I loved it, as did my 6 year. The rest were fine with it, not too exciting but fine food. As I am the cook, I got to rate it! Easy, fast, and quite tasty. Highly recommended as a great vegan recipe.