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Caribbean Black Beans

4 servings

Serve over rice.
  • 1 1/2 cups chopped onions
  • 3 garlic cloves, minced or pressed
  • 2 Tbsp. olive oil
  • 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 the oil for about 5 minutes, until the onions begin to soften. Add the ginger, thyme, and allspice and sauté, 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. Mash a few of the beans with the back of a spoon for a thicker consistency. Add salt and pepper to taste, and serve.

Per 8-oz serving: 252 calories, 13.1 G fat

From Moosewood Restaurant Cooks at Home