Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

printer friendly version

Caribbean Black Beans

4 servings

Serve over rice.

1 1/2 cups chopped onions
3 garlic cloves, minced or pressed
1 Tbsp. grated fresh ginger root
1 tsp. fresh thyme (1/2 tsp. dried)
1/2 tsp. ground allspice
4 1/2 cups drained cooked black beans (3 16-ounce cans)
3/4 cup orange juice
salt and ground black pepper to taste

Sauté the onions and garlic in a non-stick skillet for about 5 minutes, until the onions begin to soften, adding a tablespoon of water if needed to prevent sticking.   Add 1 tbsp. of water, the ginger, thyme, and allspice and sauté, stirring often to prevent sticking, until the onions are very soft, for about 2 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. Mash a few of the beans with the back of a spoon for a thicker consistency. Add salt and pepper to taste, and serve.

Adapted from Moosewood Restaurant Cooks at Home

back to fatfreevegan.com

Rate it! 1-Yuck! 2 3 4 5 6 7 8 9 10-Delicious! Votes:2 Rating:

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy