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
- 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
- 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.