Jamaican Black Beans
Serves: 4
Total Cook Time: 60
Prep Time: 20
Cook Time: 40
Ingredients
- 1 medium yellow onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 4 cloves garlic, peeled and minced
- 1 tbsp curry powder
- 1.5 tsp ground allspice
- 1 tbsp thyme
- 2 jalapeños seeded and minced
- 1 tsp ground pepper or to taste
- 15 oz can diced tomatoes
- 4 cups cooked black beans or 2 cans drained/rinsed
Pineapple chutney
- 1/2 medium yellow onion, peeled and diced small
- 1 Tbsp grated ginger
- 2 jalapeños, seeded and minced
- 1/2 tbsp cumin
- 1 can crushed pineapple, peeled, cored, and diced
- 1/2 cup finely chopped cilantro
- Salt to taste
Instructions
- Add onion and red bell pepper to large pan and sauté over medium heat ~10 minutes or until tender.
- Add 1-2 tbsp to not allow veggies to stick.
- Stir in garlic, curry powder, allspice, thyme, jalapeños, and black peppers. Cook 3-4 minutes and then add tomatoes and black beans. Cook over medium heat for 20 minutes.
Pineapple chutney
- Place onion in large skillet and sauté over medium heat 7-8 min.
- Add water 1-2 tbsp at a time to keep onions from sticking.
- Add ginger, jalapeños, cumin and cook for another 4 minutes.
- Add pineapple and remove from heat.
- Stir in cilantro and salt.
