Caribbean Black Beans With Squash Food

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!

SPAGHETTI SQUASH & BLACK BEAN TACOS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender., In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted., When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through. Serve with tortillas and, if desired, guacamole.

CARIBBEAN PINK BEANS AND SQUASH

Steps:

• In a slow cooker, combine the beans, stock, barley, tomatoes, bay leaf, garlic, allspice, ginger, brown sugar, and chile.
• Cover and cook on LOW for 4-6 hours.
• Add in the squash and sausage; continue cooking for 2 hours, until flavors meld; season to taste with salt.
• Cook bacon in frypan over medium-high heat, until crispy; transfer to paper towel-lined plate to drain; then crumble.
• Spoon beans into bowls; garnish with bacon and green onions; serve hot.
• **Suggested beverage-a good Jamaican beer such as Red Stripe.

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.

CARIBBEAN BLACK BEANS WITH SQUASH

Steps:

• 1. Place rice and water in a 2-quart microwave-safe dish. Cover and cook 12 minutes on high. 2. Meanwhile, mix together beans, waster, and salt in a large saucepan and place over medium-high heat. Do not drain or rinse beans. 3. Meanwhile, peel, seed and cut squash into chunks. Place in a food processor and pulse a few times to create pieces slightly larger than the beans. Add squash to beans and simmer 8 minutes or until squash is tender. 4. Stir into bean mixture and serve over rice. Serve fruit on the side.

BLACK BEAN AND BUTTERNUT SQUASH SOUP

Steps:

• In a large pot or Dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes. Add the garlic, squash and broth. Turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes.
• Stir in the spices and beans and let cook another 10 minutes. Taste for salt. At this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is.
• To serve: Ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.