Tuesday, March 9, 2010

Caribbean Black Beans

Prep: 10 minutes Cook: 10 minutes ~ Yields 5 servings

2 cans (15 oz each) black beans, rinsed and drained
2 t vegetable oil
1 medium papaya peeled, seeded and diced (about 1 1/2 cups) I substituted with mangos
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup finely chopped red onion (about 1/2 medium onion - I left this out since Matt isn't a huge fan of red onions)
1/2 cup orange juice
1/4 cup lime juice
2 T chopped fresh cilantro
1/2 t ground red pepper (cayenne)
2 cloves garlic, minced
(We also added some grated ginger - about as much as the minced garlic - this is optional)
5 cups hot cooked rice

In 10 inch skillet, heat oil over medium heat. Cook all ingredients - EXCEPT the black beans and rice - in oil for about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.

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