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!

Caribbean black beans

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.

Process photo collage showing the steps of chopping the vegetables, cooking them with the black beans.

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
A blue enameled cast iron pan with the Caribbean black beans in it.  A green bay leaf is on top.

Caribbean Black Beans

Delicious side dish of tropical inspired black beans.
Prep Time 15 mins
Cook Time 30 mins
Course Side Dish
Servings 4

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.
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Check out my other SIDE DISH recipes or my SIDE DISH board on Pinterest!

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