Recipe: Caribbean Black Beans

Serves 4 (generously)
Total cooking time: 30 minutes

1 1/2 cups chopped onions
3 (to 6) garlic cloves, minced or pressed
2 Tablespoons of olive oil
1 Tablespoon grated fresh ginger root
1 teaspoon fresh thyme (or 1/2 dried)
1/4 teaspoon ground allspice
4 1/2 cups drained cooked black beans (three 16 ounce cans)
3/4 cup orange juice
salt and ground black pepper to taste

Saute the onion 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 (I didn’t have any trouble with it). Mash a few of the beans with the back of the spoon (or a potato masher) for a thicker consistency. Add salt and pepper to taste, and serve over rice.

Per 8 ounce serving (not including rice): 252 calories, 5.3 grams of protein, 13.1 grams of fat, 26.1 grams of carbohydrate, 1.61 mg sodium, 0 mg cholesterol.

Taken (and modified) from Moosewood Restaurant Cooks at Home.


2 comments so far

  1. […] then, however, I’ll have to stick with Moosewood rendition of Caribbean Black Beans. Given that I just so happen to be well stocked on kale, rice, cooked yams, and coconut, it […]

  2. […] 2009 Filed under: cooking, gluten-free | Last night, we forgot to start the rice (to go with the Caribbean Black Beans) and before we realized it, it was 8:00 and we were both way beyond […]

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