Recipe: Caribbean Black Beans and Rice
Summary: Duane’s original take on a Caribbean classic.
4 cup rice cooked 6 cup black beans cooked 1/3 cup lime juice about 2 limes 6 clove garlic crushed 2 tablespoon ginger crushed or finely chopped 2 tablespoon jalapena finely chopped. Use more if you like it very spicy 1/2 cup dried mango 1/2 cup dried pineapple diced 1/2 cup dried tomatoes chopped 1 medium onion sweet, chopped 1 tablespoon cumin coarsely ground 2 tablespoon fresh cilantro chopped 1/4 cup canola oil 1/4 cup molasses
- Add garlic, ginger, and jalapeno to lime juice. Soak the dried fruit (mango, pineapple, and tomato) in the lime juice mixture for about 30 minutes, or until the dried fruit becomes soft.
- In a 2 quart pot, saute the cumin in the oil for a minute on medium low heat, then add onions and saute for a couple of minutes more. Add the beans and the lime/fruit mixture. Add the molasses and stir until hot through.
- You can eat this when hot off the stove, but it’s better if you bake it for a short time. Put everything in a covered baking dish and bake for 40 minutes.
- Serve over rice with mango salsa (see recipe).
Diet type: Vegan
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: Caribbean and Creole
Recipe by Duane Poncy on poncy-mclean.net.
Microformatting by hRecipe.