---------- Recipe via Meal-Master (tm) v8.01

     Title: Caribbean Black Beans
Categories: Veg-cook, August
     Yield: 1 servings

 1 1/2    Chopped onions
     3    Garlic cloves, chopped fine
     2 T  Olive oil
     1 T  Fresh grated ginger root
     1 t  Fresh thyme or 1/2 t dried
   1/2 t  Ground allspice
 4 1/2 c  Drained cooked black beans
          (three 16-oz cans)
   3/4 c  Orange juice
          Salt and black pepper to
          Taste

 Saut the onions and garlic until barely soft.  Add the spices and saut
 until very soft.  Stir in the beans and orange juice and saute for about 15
 minutes, stirring occasionally to prevent burning. Mash a few of the beans
 with a fork or that back of a spoon. Add salt and pepper to taste.

 From the _Moosewood Cooks At Home_ book, again.  They are a little dry on
 their own.  The book recommends serving them with Mango Salsa. This is good
 but more work.  They could probably be served with regular, store-bought
 salsa and/or sour cream and/or guacamole.

 From: [email protected] (Chuck Narad).  rfvc Digest V94 Issue
 #183, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, [email protected]
 using MMCONV

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