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Showing 1-5 of 5
on December 11, 2013
on January 01, 2013
Tastes great, but I'd not call it "light", as it's very hearty and filling. Be sure to serve it with a wedge of lime, the acidity adds a bright, fresh note that bean soups really need. Also, when pressure cooking beans a small amount of oil is recommended to prevent the beans from foaming up and clogging the valves. I used a ham hock in mine, and I agree that a little Mexican chorizo would be a great addition, as it contains vinegar and would also provide a little "chew" to the texture. My skeptical husband really enjoyed this soup.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 28, 2012
By Chef #791476
on March 29, 2008
This is one of the best Pinto Bean recipes I have found on the web. It was wonderful and I have shared it with several of my friends, Thankspeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Andi Oz
on July 29, 2006
I made this and loved it, my meat-loving partner thought it would be better if I added chorizo sausages, so I did. I now make it both ways. We cannot get chipoltes readily here so I just use long red (fresno)chillies or jalapenos and it tastes great. It also freeze and microwaves well. I serve it with a dollop of sour cream and some shredded cheese and onions.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (459 g)
Servings Per Recipe: 4
The following items or measurements are not included: