Wednesday, May 2, 2012

Caribbean Style Black Beans

From the Blog archive: Banana Leaf Wrapped Tamales


This recipe is best prepared with black beans that are cooked from scratch. Canned beans can be used, however, I don't like canned beans at all. They have a tinny flavor and are hard on the digestive system. I find canned beans gross, disgusting, and lacking life force. Making beans from scratch is easiest with a Crock pot, especially recommended for cooking beans at high altitude. With a little extra effort, and planning, fresh cooked beans are a welcome staple to a healthier lifestyle.

4 cups cooked black beans
1/2 yellow onion, minced
3 cloves garlic, minced
1 red pepper, diced
1 thumb sized hunk of ginger, minced
2t dried thyme or 2T fresh thyme
2T fresh basil, opt.
2T sea salt or more to taste
2t black pepper
1-2t fresh grated nutmeg
1t allspice
juice of one orange
1T olive oil

In medium sized saucepan, heat oil over medium heat. Add onion, garlic, and red pepper and saute until onions turn glossy. Add beans and just enough water to cover beans. Add all other ingredients and let simmer for at least 30 minutes so flavors fully infuse. 

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