xpost: jerk style black beans

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Jerk Style Black Beans

 

Recipe By :Regina Campbell

Serving Size : 6 Preparation Time :0:15

Categories : Entrees {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- chopped

1/4 cup water

1 green bell pepper -- chopped

1 red bell pepper -- chopped

30 ounces canned black beans -- rinsed

2 cups chopped tomatoes -- (fresh or canned)

2 teaspoons Jamaican jerk spice

1 teaspoon grated ginger root -- (fresh)

Salt -- to taste

 

1. In a skillet over medium heat, cook the onion in the water, stirring, until

softened, about 5 minutes.

 

2. Add the green and red bell peppers and cook, stirring, about 5 minutes, until

tender.

 

3. Add the beans, tomatoes, jerk spice, ginger, and salt. Bring to a simmer,

reduce the heat to low, and simmer for 15 minutes. Serve hot.

 

Cuisine:

" Caribbean "

Source:

" Regina's International Vegetarian Favorites (2003 HPBooks) "

Start to Finish Time:

" 0:30 "

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Per Serving (excluding unknown items): 154 Calories; 1g Fat (8.6% calories from

fat); 9g Protein; 26g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 515mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Other

Carbohydrates.

 

NOTES : Throughout the Caribbean, you'll find little stands where the owners

proudly feature their version of steamy jerk dishes, usually pork or chicken.

The tradition of jerk is said to date back to the seventeenth century, when

fugitive African slaves brought their tradition of slow cooking together with

the natives' cultivation and use of hot and aromatic spices to create this

unique spice blend. Jerk comes in both a sauce form and dry spice blend. While

jerk recipes are often closely guarded secrets of each cook in the Caribbean,

there are some basic ingredients common to most jerk sauces and spice blends:

cinnamon, nutmeg, black pepper, allspice, salt, herbs, brown sugar, garlic, and

onion. Oil and vinegar are added to the sauce version.

 

Nutr. Assoc. : 0 0 0 0 0 0 2419 0 0