Caribbean Black Bean Stew |
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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 6 |
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The tang of the citrus gives this otherwise fairly traditional Southwestern-style chili a taste of the Caribbean. Ingredients:
2 tablespoons vegetable oil |
2 onions, finely chopped |
4 garlic cloves, finely chopped |
4 chopped fresh jalapeno chilies, chopped (more or less to taste) |
2 (15 ounce) cans black beans, rinsed and drained |
1 (15 ounce) can chopped tomatoes (with their liquid) |
2 cups water |
3/4 cup orange juice |
1/4 cup lime juice (or lemon) |
2 tablespoons chili powder |
2 tablespoons ground cumin |
2 teaspoons grated orange zest |
1 teaspoon grated lime zest (or lemon) |
salt & freshly ground black pepper |
sour cream, chopped cilantro, chopped scallions, lime wedges |
Directions:
1. 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.
2. 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.
3. Serve with any or all of the optional garnishes if desired.
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