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The Friki Tiki Kookbook

Caribbean Black Beans

I  like this recipe, but I'm not satisfied with it yet. It has always turned out well -- although you know you're officially a grown-up when you're grating ginger root -- but I keep feeling like the orange flavor needs a "kick." I don't know how to use orange rind or "zest" or how much. Advice would be greatly appreciated.

  • 1 1/2 cups chopped onions
  • 3 garlic cloves, pressed or minced
  • 2 tablespoons of olive oil
  • 1 tablespoon of freshly grated ginger root
  • 1 teaspoon of fresh thyme (or half that for dried)
  • 1/2 teaspoon of ground allspice
  • 3 16 oz. cans of drained, cooked black beans
  • 3/4 cup of orange juice
  • salt and pepper to taste

Saute onions and garlic in oil for five minutes, until the onions begin to soften.

Add ginger, thyme, allspice and saute, stirring to prevent sticking, until the onions are very soft (about five more minutes).

Using a double-boiler to prevent scorching, stir in onion, garlic and spice with beans and orange juice and cook on low heat for about 15 minutes, stirring occasionally, until the mixture thickens slightly. Mash a few beans with the back of a spoon to thicken the mix.

Serve with rice, tropical drinks and summery music.

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Last updated on Friday, January 14, 2000