Warm up your winter with Caribbean black beans spiked with fresh pineapple. You can convert this to “Caribbean Orange Black Beans” by using orange juice and orange slices instead of pineapple.
1small jalapeno or chile pepperseeded and chopped (optional)
4clovesgarlicminced
2teaspoonspeeledchopped ginger root
2cans black beans(about 3 cups cooked), rinsed well and drained
3/4cupunsweetened pineapple juice
1teaspoondried thyme
1/2teaspoonallspice
1/4teaspooncayenne(more or less, to taste)
1cupchopped fresh pineapple
salt and black pepperto taste
Instructions
Saute the onion in a non-stick pan, adding a tablespoon of water if needed to keep it from sticking. (Add a pinch of baking soda to speed up browning, if desired.) Cook for 3-5 minutes, until beginning to turn golden. Add the peppers, garlic, and chopped ginger and cook another 2 minutes.
Add the drained black beans, pineapple juice, thyme, allspice, and cayenne (to taste). Cover and cook for 15 minutes on low, adding a splash of water if it starts to dry out.
Add the pineapple and salt and pepper to taste. Cover and cook for about 5 minutes. Serve over brown rice or quinoa.