Caribbean Black Bean Stew

The tang of the citrus gives this otherwise fairly traditional Southwestern-style chili a taste of the Caribbean. Adapted from World Wide Recipes and posted for ZWT5.

• Ready In: 42 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  vegetable oil
• 2  onions, finely chopped
• 4  garlic cloves, finely chopped
• 4  chopped fresh jalapeno chilies, chopped (more or less to taste)
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can chopped tomatoes (with their liquid)
• 2  cups water
• 3⁄4 cup  orange juice
• 1⁄4 cup lime juice (or lemon)
• 2  tablespoons chili powder
• 2  tablespoons ground cumin
• 2  teaspoons  grated orange zest
• 1  teaspoon  grated lime zest (or lemon)
•  salt & freshly ground black pepper

• Optional garnishes

•  sour cream, chopped cilantro, chopped scallions, lime wedges

Directions

1. Heat the oil in a large heavy pot over moderate heat and saute the onions until lightly browned, about 10 minutes. Add the garlic and jalapenos and cook, stirring frequently, for 2 minutes.
2. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 30-45 minutes. If you want a thicker stew, mash some of the beans against the side of the pot with the back of a spoon and stir them into the mixture.
3. Serve with any or all of the optional garnishes if desired.