Comments on: Slow Cooker Tex-Mex Chicken & Beans

By: Semi-Sweet Sarah

Semi-Sweet Sarah — Mon, 03 Jan 2011 18:36:14 +0000

So glad you liked it!

By: Kate

Kate — Sat, 01 Jan 2011 23:46:02 +0000

Great recipe, was a huge hit…and I didn’t even have the cilantro, red bell pepper (substituted a green one), the chipotles (subbed a different species) or the sour cream on hand to use. Also, I used kidney beans from jar (the norm here when they’re ready to use).
If anyone needs the metric equivalents, I have ‘em all done — just say the word and I’ll post them in a comment.

By: Kelly

Kelly — Sat, 27 Nov 2010 16:28:04 +0000

Hmmm. Interesting. Not sure it will make me change my habits though. I'm all about safety but it seems like at some point we're being told that EVERYTHING we do is unsafe. .-= Kelly´s last blog ..Fromage Friday- Dr-Cow Vegan Cream Cheese =-.

By: Semi-Sweet Sarah

Semi-Sweet Sarah — Sat, 27 Nov 2010 01:30:18 +0000

@John – I had NO idea about this – thank you! I just updated the recipe and put a note at the bottom . . . . yikes.

By: John

John — Sat, 27 Nov 2010 01:04:25 +0000

Be careful with the dried kidney beans! They have a toxin which is not destroyed by slow-cooking and soaking. Better to use canned beans or boil for 10 min. Please look at:

http://www.foodreference.com/html/artredkidneybeanpoisoning.html