Best Caribbean Style Black Beans With Rum Recipes

CARIBBEAN BLACK BEANS

Steps:

• Sauté the onions and garlic in olive oil until barely soft.
• Add the spices and sauté until very soft.
• Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
• Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
• Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

CARIBBEAN-STYLE BLACK BEAN SOUP

Steps:

• Soak beans overnight in 4 quarts water.
• Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
• Stir well.
• Cover.
• Cook on Low 8-10 hours, or High 4-5 hours.
• For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
• Return to cooker.
• If you like a soup-ier soup, leave as is.
• Add vinegar and stir well.
• Debone ham, cut into bite-sized pieces and return to soup.
• Serve in soup bowls.
• Can be topped with sour cream and fresh cilantro.

CROCK POT CARIBBEAN-STYLE BLACK BEANS

Steps:

• Put all ingredients except for water in crock pot.
• Cook on LOW for about 4-6 hours. If mixture appears dried out, add a little bit of water or broth to desired consistency.
• Serve hot with rice.

PUERTO RICAN-STYLE BLACK BEAN SOUP

Steps:

• Stir 1 tablespoon seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color, about 4 minutes. Transfer seasoning to processor. Add black beans, vegetable broth and olive oil to processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally. Transfer purée to same saucepan. Bring to boil, stirring occasionally. Mix in lime juice. Season soup to taste with salt and pepper. Serve with lime wedges.

BOBBY FLAY'S HONEY-RUM BAKED BLACK BEANS

Steps:

• Drain the beans. Place them in a large saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to medium, partially cover the pot, and simmer until very tender, 1 to 1 1/2 hours. Drain the beans and place them in a large bowl.
• Preheat the oven to 325°F.
• Heat the oil in a large sauté pan over high heat. Add the chorizo and cook until golden brown on both sides and crisp, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the sauté pan and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rum and cook until reduced by half. Add this mixture to the beans.
• Add the honey, molasses, brown sugar, stock, barbecue sauce, and the 1/4 cup cilantro to the beans. Mix gently to combine, and season with salt and pepper. Transfer the mixture to a large baking dish, cover, and bake for 30 minutes.
• Check to see if the bean mixture is dry; if it is, add a little more stock. Return it to the oven and bake for another 20 to 30 minutes. Then remove the cover and bake until golden brown on top, 15 minutes.
• Garnish with the remaining 2 tablespoons cilantro, and let sit for 10 minutes before serving.

CARIBBEAN-STYLE CHICKEN WITH BLACK BEANS

Steps:

• Sprinkle chicken with salt and pepper, brown in skillet over medium heat (8 to 10 minutes or until browned). Remove and reserve - when cool enough, cut chicken into strips.
• In same skillet, melt butter. Add onion, garlic, and two tbsp of broth. Cook until onions soft, stirring frequently.
• Meanwhile, be cooking rice per package directions.
• Add tomato sauce, remaining chicken broth, and rum to skillet. Stir and mix well. Add pepper, reserved chicken, cinnamon, cloves, salt, cayenne, and bring to boil. Reduce and simmer, 15 min or until chicken tender and liquid thickened. Stir in beans and heat 2 or 3 minutes longer.
• Serve rice individually topped w/ chicken and bean mixture.