Caribbean Black Beans Recipe

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• Step #1 8 oz black beans, washed & soaked overnight 7 c low-sodium chicken stock, or water (7-8 c) 1/2 c flat beer 3/4 c dark rum 4 cloves garlic, seeded & minced 2 lg carrots, finely sliced 1 green bell pepper, minced 2 md onions, seeded & sliced 1 to 2 chili peppers, sliced 2 tb butter or margarine 1 c celery, seeded & sliced 1 red bell pepper, peeled & sliced 1/2 c canned crushed tomatoes 1 1/2 Tbs.
• Step #2 ground cumin 1 ts red hot sauce 1/2 tb chile powder 1/2 ts freshly ground black pepper 1/2 ts salt 1/4 ts cayenne pepper 1 tb fresh cilantro, rum, beer, minced Drain the black beans & mix in a heavy saucepan with the stock, garlic & half of the onions.
• Step #3 Bring to simmer.
• Step #4 Cook for 1 to 1 1/2 hrs over low heat/flame, stirring every once in awhile.
• Step #5 If the stock evaporates too quickly, reduce the heat, add up to 2 c of hot water & continue simmering.
• Step #6 Melt the butter in a saucepan & add the remaining onions, plus the celery, peppers & carrots.
• Step #7 Saute over med-heat/flame until the vegetables are soft but not mushy, 5 to 7 mins.
• Step #8 Set aside.
• Step #9 When the beans are soft, puree half of the mixture in a food processor/blender fitted with a steel blade.
• Step #10 Return the puree to the saucepan & add the sauteed vegetables, crushed tomatoes & Spice upings.
• Step #11 Bring to a simmer & cook for about 15 mins, stirring every once in awhile.
• Step #12 Add a little hot water or rum if it is too thick, or continue to simmer if it is too thin.
• Step #13 Serve at once with a dollop of yogurt or sour cream.
• Step #14 Freezes well.
• Step #15 --.
• Enjoy the CARIBBEAN BLACK BEANS recipe

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Main Dish / Chicken

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• beans
• easy
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• onion
• green
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