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Caribbean Black Beans

Chef.Foodie's picture
Ingredients
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Garlic 3 Clove (15 gm), minced or pressed
  Olive oil 2 Tablespoon
  Grated fresh ginger root 1 Tablespoon
  Fresh thyme/1/2 teaspoon dried 1 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Cooked black beans 48 Ounce, or canned, drained (Use 3 Cans, 16 Ounce Each Or 4 1/2 Cups)
  Cooked drained black beans 48 Ounce (4 1/2 Cups Or 3 Cans, 16 Ounce Each)
  Orange juice 3⁄4 Cup (12 tbs)
  Ground black pepper To Taste
  Salt To Taste
Directions

Saute the onions and garlic in the oil for about 5 minutes, until the onions begin to soften.
Add the ginger, thyme, and allspice and saute, stirring often to prevent sticking, until the onions are very soft, for about 5 more minutes.
Stir in the beans and orange juice and cook on low heat for about 15 minutes, stirring occasionally, until the mixture thickens slightly.
Use a heat diffuser or a double boiler if necessary to prevent scorching.
Mash a few of the beans with the back of a spoon for a thicker consistency.
Add salt and pepper to taste, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Bean
Interest: 
Party
Servings: 
4

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