Caribbean Black Beans Food

CARIBBEAN BLACK BEANS

Steps:

• In your InstaPot, or any pressure cooker, add all the ingredients. No need to mix it through. I did a bit but no need. Close the lid and set the pressure cooker to 20-25 minutes. Enjoy with some brown rice or by itself. NOTE: You can serve this with brown rice, I did!

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 BLACK BEAN STEW

Steps:

• Heat the oil in a large heavy pot over moderate heat and saute the onions until lightly browned, about 10 minutes. Add the garlic and jalapenos and cook, stirring frequently, for 2 minutes.
• Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 30-45 minutes. If you want a thicker stew, mash some of the beans against the side of the pot with the back of a spoon and stir them into the mixture.
• Serve with any or all of the optional garnishes if desired.

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 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 CHICKEN WITH BLACK BEANS

Steps:

• Sprinkle chicken with salt and pepper, brown in skillet over medium heat (8 to 10 minutes or until browned). Remove and reserve - when cool enough, cut chicken into strips.
• In same skillet, melt butter. Add onion, garlic, and two tbsp of broth. Cook until onions soft, stirring frequently.
• Meanwhile, be cooking rice per package directions.
• Add tomato sauce, remaining chicken broth, and rum to skillet. Stir and mix well. Add pepper, reserved chicken, cinnamon, cloves, salt, cayenne, and bring to boil. Reduce and simmer, 15 min or until chicken tender and liquid thickened. Stir in beans and heat 2 or 3 minutes longer.
• Serve rice individually topped w/ chicken and bean mixture.

CARIBBEAN-STYLE BLACK BEANS WITH RUM

Steps:

• In a large saucepan cook the sausage over medium heat until browned; drain fat but leave a small amount in the saucepan.
• Crumble the cooked sausage into pieces; set aside.
• Add in the onion, garlic and jalapenos; saute for about 4-5 minutes or until tender.
• Add in ketchup with all remaining ingredients (except the black beans, salt and pepper) bring to a boil, reduce heat and simmer for 10 minutes stirring occasionally.
• Add in the cooked sausage and the drained black beans; stir to combine, then simmer over low heat for about 1 hour or a little more.
• Season with salt and pepper to taste.

CROCK POT CARIBBEAN-STYLE BLACK BEANS

Steps:

• Put all ingredients except for water in crock pot.
• Cook on LOW for about 4-6 hours. If mixture appears dried out, add a little bit of water or broth to desired consistency.
• Serve hot with rice.

CARIBBEAN COCONUT BLACK BEANS IN THE CROCK POT

Steps:

• Place beans, potatoes and tomatoes in crock pot.
• In a large skillet, heat coconut oil over medium-high heat and saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft.
• Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
• Pour the broth/vegetables into the crock pot.
• Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes.
• Season with salt and pepper, and serve over short grain brown rice.

CARIBBEAN WHITE BEANS

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Stir in the onion and green pepper; cook until the onion begins to turn brown, about 5 minutes. Pour in the water, white beans, tomato sauce, garlic, cilantro, and calabaza. Season with the sazon packet, bouillon cube, salt, pepper, and cumin; stir well to combine.
• Bring to a boil, then reduce heat to a simmer, cover, and cook until the calabaza has softened, about 20 minutes. Remove the cover, and continue cooking until the sauce has thickened, about 10 more minutes.

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 PUMPKIN AND BLACK BEAN SOUP

Steps:

• Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
• Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

CARIBBEAN CHICKEN AND BLACK BEANS

Steps:

• Coat a skillet with nonstick cooking spray. Sprinkle pepper on chicken and cook in skillet over medium heat for 3-5 minutes, so that the surfaces have a nice brown color and are no longer opaque. Remove the chicken to a plate and return the pan to heat.
• In the same skillet, heat olive oil. Add onion . If the pan become dry, add 2 tablespoons of broth to skillet. Cook for 5-6 minutes or until onion is soft, stirring frequently. In the last minute of cooking, add the garlic.
• Add tomato sauce, remaining broth and rum to skillet and mix well. Add green and/or red pepper, reserved chicken and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 15 min or until chicken is tender and liquid has thickened.
• Stir in beans and heat another 2-3 minutes Place rice on large platter and top with chicken and bean mix.