11/2 cups chopped onions
3 garlic cloves, minced or pressed
2 tablespoons olive oil
1 tablespoon grated fresh ginger root
1 teaspoon fresh thyme (1/2 teaspoon dried)
1/2 teaspoon ground allspice
41/2 cups drained cooked black beans (three 16-ounce cans)
3/4 cup orange juice
salt and ground black pepper to taste
Sauté the onions and garlic in the oil for about 5 minutes, until the onions begin to soften. Add the ginger, thyme, and allspice and sauté, stirring often to prevent sticking, until the onions are very soft, for about 5 more minutes. Stir in the beans and orange juice and cook on low heat for about 15 minutes, stirring occasionally, until the mixture thickens slightly. Use a heat diffuser or a double boiler if necessary to prevent scorching. Mash a few of the beans with the back of a spoon for a thicker consistency. Add salt and pepper to taste, and serve.
PER 8-OZ SERVING: 252 CALORIES, 5.3 G PROTEIN, 13.1 G FAT, 26.1 G CARBOHYDRATE, 1.606 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
30 minutes
SERVINGS
4
MENU
Serve Caribbean Black Beans on rice or Golden Spanish Rice (see page 156), topped with Mango Salsa (see page 103).
A Moosewood Restaurant favorite that requires minimal preparation but results in a sophisticated dish.