Recipe - Caribbean Black Beans

5 pound Black beans; or cooked black
beans (6 to 7 qts)
One half cup Olive oil
2 pound Onions; (2 qts.) chopped
6 Cloves garlic; minced (2
tbsp)
6 ounce Fresh ginger root; grated
(1/3 cup)
1 tablespoon Thyme; dried
1 tablespoon Allspice; ground
1 qt Fresh orange juice

TO TASTE
Salt
Black pepper
Tabasco sauce

1 . If using dried beans, pick over for stones, rinse, and soak overnight
in water to cover; or bring to a boil, remove from the heat, and soak for
12 hours. After the beans have soaked, drain and cook until tender in 23
gallons of water for 3045 minutes. Drain. (6 to 7 qts cook and drained; or
2 #10 cans; or 9 to 10 lbs.)

2. While the beans cook, saute the onions and garlic in oil until the
onions aretranslucent.

3. Stir in the ginger, thyme, and allspice and continue sauteing until the
onions are very soft. Stir frequently to prevent sticking.

4. Pour the beans into an insert pan, adding the orange juice, onions,
salt, pepper, and Tabasco.

5. Tightly Cover Pan with foil and bake at 350F for 3045 minutes or until
the beans are piping hot.

Meal Planning *This restaurant favorite is quick and sophisticated. Spicy.
*Serve beans on Golden Spanish Rice (p. 329) or Coconut Rice (p. 322),
topped with Mango Salsa (5 lg. mangoes, 10oz. cucumber, 4 cups tomatoes, 3
cloves garlic: 1/3 cup lime, tabasco, cilantro, and salt to taste.). *Per
9oz serving 243 cals, 5.5 g fat, 700 mg sodium. *Need 4in. deep insert
pan. *Preparation Time: 45 minutes; Cooking Time: 3One half hours with dried
beans or 1 hour with cooked beans

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996) | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu

Recipe by: Moosewood for a Crowd