Caribbean Black Bean Stew Recipes

STEWED CANNED BLACK BEANS

Steps:

• Wash cans and wipe dry. Drain beans in a colander and rinse.
• Heat oil in a dutch oven or deep heavy bottomed pot over medium heat. Add brown sugar and allow it to froth, bubble, expand and darken.
• Add chopped tomatoes, onion, garlic, carrot, hot pepper, green seasoning, scallion, ketchup, salt and pepper. Cook for 5 minutes or until the oil starts to separate.
• Add drained beans, 2 cans of water and stir well to combine. Bring to a boil, cover, reduce heat to a simmer (low) and cook for 20 minutes, stirring every 5 mins to ensure that it is not sticking.
• After 20 mins, if the beans are still firm, cook an additional 5-10 mins until the beans are tender and the sauce has thickened slightly. Add more liquid if the liquid evaporates too quickly. Taste and add more salt and black pepper, if required.
• Optional: Add chopped cilantro and a pimento pepper to finish off.

CARIB BLACK BEAN SOUP

Steps:

• In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
• In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
• Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.
• Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
• Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
• Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

JERK SWEET POTATO & BLACK BEAN CURRY

Steps:

• Gently soften the diced onion in the sunflower oil in a big pan or casserole.
• Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.
• To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.

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 SWEET POTATO AND BLACK BEAN STEW RECIPE

Steps:

• Cut the sweet potatoes into small 3/4-to-1-inch cubes and place in the slow cooker.
• Measure out the rest of the ingredients. Rinse the can of black beans and set aside. Measure out the string beans and the peppers and onion mix. Measure out the vegetable broth, jerk seasoning paste, thyme, cinnamon, and herbs.
• Combine the sweet potatoes, black beans, red pepper and onion mix, green beans, jerk seasoning, thyme, cinnamon, and salt in the slow cooker. Mix well.
• Cook on low for 4-5 hours or until the vegetable are tender.
• Turn on warm and adjust the salt if it needs it.