Caribbean Black Bean Stew

Submitted by TxGriffLover

"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: 42mins
• Ingredients: 15
• 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.

Reviews

[Darkhunter]

Absolutely GREAT! Yeah, the peppers were hotter than Hades, but they didn't kill the taste buds, which is very important to me. In other words, it wasn't just hot for hotness' sake. The prep and cook time were nothing! Every ingredient melded perfectly. Would not hesitate to serve to guests! Some good ole cornbread on the side, and you have a fine meal! Thnx so much for posting, TxGriffLover. Made for Comfort Cafe Summer 2009.