Caribbean Black Beans With Mango Salsa Over Brown Rice Food

CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE

Steps:

• In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
• Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
• You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
• Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
• Mash a few beans with a spoon for thicker consistency.
• Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.

CARIBBEAN RICE AND BEANS

Steps:

• Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

CARIBBEAN-STYLE BEANS AND RICE

Steps:

• Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

SPICY CARIBBEAN BLACK BEANS AND RICE

Steps:

• Heat the oil in a big saucepan over medium heat.
• Add the onion, carrot, and garlic; saute/stir for 10 minutes.
• Add in the rice and the rest of the ingredients; cover, reduce heat and simmer 5 minutes or until thoroughly heated.
• Discard the bay leaves.

PACIFIC CUBAN BLACK BEANS AND RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
• Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
• Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

BLACK BEAN MANGO SALSA RECIPE BY TASTY

Steps:

• In a bowl, combine mango, black beans, red onion, cilantro, jalape​ñ​o, and salt.
• Pour in Frank's Red Hot Original and lime juice. Fold to combine everything.
• Serve with tortilla chips.
• Enjoy!

BLACK BEAN AND MANGO RICE SALAD

Steps:

• Combine all ingredients; cover.
• Refrigerate at least 2 hours before serving.

CARIBBEAN BLACK BEANS

Steps:

• Sauté the onions and garlic in olive oil until barely soft.
• Add the spices and sauté until very soft.
• Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
• Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
• Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

CARIBBEAN MANGO SALSA

Steps:

• Combine ingredients.

BLACK BEAN MANGO SALSA

Steps:

• Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

COCONUT RICE WITH BLACK BEANS, PLANTAINS, AND MANGO SALSA

Steps:

• Cook the rice in your usual way (on the stove top or in a rice cooker). Replace one can's worth of water with the coconut milk. Then add in an extra quarter cup of water.
• Roughly puree the mango, jalapeno, garlic, red onion, cilantro, and kosher salt in a mini food processor. You will wait to retain some texture so blend for 10 seconds.
• Warm your serving bowls or plates. Heat the oil in a large skillet over medium-high heat. When it is shimmering, add the plantains in a single layer. Fry, until brown on one side, about 3 minutes. Flip and cook on the other side until browned and tender, about 2 minutes. Sprinkle with kosher salt.
• To serve, you may either divide the rice among four bowls and top with plantains, beans, avocado, mango, cilantro, and sauge. Or serve all of the ingredients separately and let diners make their own. Pass the lime quarters to squeeze over the finished plate as desired.

CARIBBEAN SHRIMP & RICE BOWL

Steps:

• For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

CARIBBEAN BLACK BEANS WITH RICE

Steps:

• In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender; drain.
• In 10-inch skillet, heat oil over medium heat. Cook remaining ingredients except rice in oil about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.