Recipe#5765

Title: Caribbean Black Beans

  From the _Moosewood Cooks At Home_ book, again.  They are a little dry on
  their own.  The book recommends serving them with Mango Salsa. This is good
  but more work.  They could probably be served with regular, store-bought
  salsa and/or sour cream and/or guacamole.
  
  From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue
  #183, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
  using MMCONV

  1 1/2    Chopped onions
      3    Garlic cloves, chopped fine
      2 T  Olive oil
      1 T  Fresh grated ginger root
      1 t  Fresh thyme or 1/2 t dried
    1/2 t  Ground allspice
  4 1/2 c  Drained cooked black beans
           (three 16-oz cans)
    3/4 c  Orange juice
           Salt and black pepper to
           Taste
 
  Saut the onions and garlic until barely soft.  Add the spices and saut
  until very soft.  Stir in the beans and orange juice and saute for about 15
  minutes, stirring occasionally to prevent burning. Mash a few of the beans
  with a fork or that back of a spoon. Add salt and pepper to taste.