Caribbean Black Beans
This is my second installment in my Tilapia, Black Beans and Fresh Orange Salsa extravaganza. I first started with the Fresh Orange Salsa recipe… We’ll need all of these things together for the final dish so don’t forget to check that one out! After I show you how to cook up these delicious Caribbean Black Beans, we’ll move on the the tilapia. I’ll be posting that recipe in just a few days. We’re almost there!
These beans can be served with other dishes but I just want to let the world in on the deliciousness of those three things together. Outside of tilapia, I believe these would be an amazing side dish to pork or chicken as well.
Thought you had black beans in your pantry but can’t find them?
I am FAMOUS for thinking I have an ingredient and then can’t find it right when I’m in the middle of cooking! If you do not have any canned black beans, try the following things as a substitute:
- Chick peas
- Red kidney beans
- Cannellini beans
- Pinto beans
- Three to four cups of fresh steamed cauliflower florets
Caribbean Black Beans
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves (diced)
- 1 medium red onion (chopped)
- 2 tablespoons maple syrup
- 1 tablespoon ground mustard
- ½ teaspoon dried ground thyme
- 2 tablespoons brown sugar
- ½ teaspoons red pepper flakes
- salt and pepper (to taste)
- 2 cans black beans (drained and rinsed)
- 1 cup vegetable broth
- 1 bay leaf
- 1 fresh red pepper (seeded and chopped)
Instructions
- Heat the olive oil in a large pan (a Dutch oven would be perfect) over medium heat and cook the garlic and onion until lightly browned and fragrant.
- Stirring, add in the maple syrup, ground mustard, thyme, brown sugar, red pepper flakes, salt and pepper.
- Once thoroughly mixed, stir in the black beans, vegetable broth, bay leaf and the chopped red pepper.
- Bring the beans to a boil and then turn the heat to low. Simmer for 20-25 minutes until the peppers are cooked and tender.
Check out my other SIDE DISH recipes or my SIDE DISH board on Pinterest!
Nicely done.
Loved this recipe! The spiciness of the chilli and the sweetness of the maple syrup were a great combination! I did not use any brown sugar as I thought it would be too sweet for our tastebuds and it came out amazing. Greetings from Cyprus