CARIBBEAN BLACK BEAN STEW

Caribbean Black Bean Stew image

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.

Provided by TxGriffLover

Categories Stew

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 15

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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
sour cream, chopped cilantro, chopped scallions, lime wedges

Steps:

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.
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.
Serve with any or all of the optional garnishes if desired.

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