4 Reviews of Spicy Beans Tex-Mex (Crock Pot)

From: Sydney Mike

On Jun 11, 2009

Taking other reviewers tips to heart (as well as my own reluctance to make things TOO HOT), I cut back in half the amounts of cumin, chili powder & red pepper flakes, & we thought it was "Spicy-Enough Beans Tex-Mex!" Very nice dish, though, & a recipe I'd like to make again! [Tagged, made & reviewed in the ZINGO portion of ZWT5]

From: Boo Chef in West Texas

On Jun 8, 2009

Made for lunch. Everyone really liked this. I did throw in some sausage because I had it and DH doesn't think it is a meal without meat. Made for Zino ZWT 5 for RRR

From: NELady

On Jun 10, 2009

These really are spicy beans - my mouth was on FIRE after eating these (wimp). I followed the recipe as directed except I subbed BBQ sauce for the ketchup, omitted the cumin, and doubled the chili powder (I used ancho chili powder). Served alongside beef enchiladas I made using The World's Easiest Basic Enchilada Sauce. I chopped up some green onions and threw them on top of the beans for a little crunchy zing. Good flavor, but I would cut down the heat next time. Made for the Groovy GastroGnomes, Zingo, ZWT5.

From: Charlotte J

On Jun 9, 2009

I cut the bacon into 1/8 inch stripes before I fried it. Then drained the onions after cooking them in the bacon grease. I think the cumin is what I did not care for in this recipe, I think I'll try a little less next time. Made during Zaar World Tour 5 2009 game for team Genies of Gourmet