Weekend Cooking: Caribbean Black Bean Dinner

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Moosewood Restaurant Cooks at Home by the Moosewood Collective is one of my favorite cookbooks for fast, healthy meals. Most of the recipes can be made in under 30 minutes and each is accompanied by nutritional information and menu ideas. The recipes are generally geared to vegetarians, although there is a short fish chapter.

The book was the winner of the 1995 James Beard Award for Best Vegetarian Cookbook.

Here's a meal from the cookbook that I love to make on cold nights. Perfect for a snowy weekend. All measurements are U.S. standard measures.

Caribbean Black Beans

4 servings

• 1½ cups chopped onions
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon grated fresh ginger root
• 1 teaspoon fresh thyme or ½ teaspoon dried
• ½ teaspoon ground allspice
• 4½ cups drained cooked black beans (three 16-ounce cans)
• ¾ cup orange juice
• salt and black pepper to taste

Sauté the onions and garlic in the oil for about 5 minutes, until the onion begins to soften. Add the ginger, thyme, and allspice and sauté, stirring often to prevent sticking, until the onions are very soft, for about 5 more minutes. Stir in the beans and orange juice and cook on low heat for about 15 minutes, stirring occasionally, until the mixture thickens slightly. Watch that the beans don't stick. If desired, mash a few beans with the back of a spoon to thicken the dish. Add salt and pepper to taste, and serve.

Spanish Rice

4 servings

• 1 tablespoon vegetable oil
• 4 cups cooked rice (preferably brown)
• ½ cup fresh or frozen corn (optional)
• 1 tomato, diced
• 2–3 scallions, finally chopped
• ¼ cup chopped Spanish olives
• 2 tablespoons chopped fresh cilantro
• salt and black pepper to taste

In a medium skillet, heat the oil and add the rice and corn, stirring well. Cover and cook on low heat, stirring occasionally, for about 5 minutes. Stir in the remaining ingredients and cook for about 10 minutes, until hot. Stir occasionally, and add a bit of water as needed to prevent sticking. Serve hot.

Beth Fish's notes: the original recipe is called Golden Spanish Rice and uses annatto seeds. Because they are not readily available in my area, I leave them out. Sometimes I add turmeric for color.

Mango Salsa

Makes 2½ cups

• 2 medium ripe mangoes
• 1 small cucumber, peeled, seeded, and diced
• 1 ripe tomato, chopped
• juice of 1 lime
• pinch of salt
• ½–1 small fresh chile pepper, minced (or hot pepper sauce to taste)
• 1 tablespoon chopped fresh cilantro

Peel and chop the mangoes. In a large bowl, mix all the ingredients. Let stand for 10 minutes to let the flavors blend. Keeps 2 or 3 days in the refrigerator.

To Plate: Put some rice in a soup bowl, top with black beans and then with the salsa. Enjoy.

Moosewood Restaurant Cooks at Home at an Indie

Moosewood Restaurant Cooks at Home at Powell's
Moosewood Restaurant Cooks at Home at Amazon
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Source: Bought (see review policy)