Caribbean Black Beans
Submitted by Wendy Wagner
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| prep time: 20 minutes | cooking time: about 2 hours | makes 6 cups of yummay beans |
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I've adapted this recipe from the cookbook "Hot & Spicy Caribbean," which features a number of great black bean recipes I've kind of smooshed together.
When working with habanero peppers, be really careful--it's a good idea to wear gloves. They're hot! DO NOT TOUCH YOUR FACE OR SENSITIVE BODY PARTS when handling habaneros!! Be sure to remove the seeds and white membrane inside the pepper; those are the hottest part of it. When adding habaneros to a dish, keep in mind that the finer you chop them, the hotter the dish will be. If you don't like hot food, try leaving the pepper whole, or in half, and just remove it before you serve the dish. It will add a delicious fruity quality to the beans without adding too much heat. |
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Equipment:
2-quart saucepan & a medium sized skillet.
Ingredients
1 cup black beans, dried
3 cup water
1 bay leaf
1 tablespoon olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
1 habanero pepper, seeded with membrane removed (see note)
1/4 teaspoon oregano
1 teaspoon sugar
1 tablespoon cider or white wine vinegar
juice of one orange
salt & pepper to taste
Directions
Bring beans & water to a boil in 2-quart saucepan. Add bay leaf; reduce heat and simmer until beans are firm, but almost tender (about an hour).
On medium heat, add oil, onion and bell pepper to skillet. Saute until onion is translucent, stirring frequently. Add the cooked vegetables to the beans.
Cut habanero to desired size--in half for mild, fruity beans, or finely chopped for a spicier dish. Add to beans with oregano. Simmer until beans are quite soft. Just before serving, stir in sugar, vinegar and orange juice. Remove bay leaf. Season to taste.
Best served with rice or corn tortillas. |
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Reviews (add your own)
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| sue miller wrote on Sunday February 08th, 2004 09:06 PM |
 three and a half soybeans |
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Extremely nice diversion from heavy black bean taste! I did
not have dry beans so substituted 2 cans of black beans and tripled all other ingredients. The red bell pepper in this dish makes it look great as it tastes. |
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| Heather K from Pa wrote on Saturday January 22nd, 2005 01:25 PM |
three and a half soybeans |
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This was a really great dish! I doubled the amount of habanero pepper so it was extremely spicy. This goes well with tortilla chips. |
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| meghan wrote on Sunday January 07th, 2007 11:36 AM |
 four soybeans |
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When I make this recipe I add pineapple and a bit (according to taste) of black strap molasses! It is amazing! |
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