• Share to Facebook
    • Twitter
    • Email
    • Print

June 12, 2013

Caribbean Black Beans and Rice

Betty Goes Vegan

  • "I think the cilantro really brightens up the black beans and the jerk flavoring adds a unique warmth and spice," says Annie Shannon. MeetTheShannons.com

Serves 4 to 6

2 cans (800g) black beans (drained and rinsed)
2 tablespoons olive oil
1 medium papaya (peeled, seeded, and diced into bite sized pieces)
1/2 large mango (peeled, pitted, and diced into bite sized pieces)
1 red bell pepper (chopped)
3 shallots (chopped)
3/4 cup (170g) frozen corn
1/2 cup (115ml) orange juice
1/4 cup (60ml) lime juice
1/4 teaspoon agave nectar
2 1/2 teaspoons jerk seasoning
2 cloves garlic (minced)
Dash of liquid smoke
3 tablespoons cilantro (coriander) (diced)
3 cups (675g) cooked brown rice
Hot sauce to taste (optional)

In your faithful cast iron skillet, heat olive oil on a medium heat. Once your oil is warm, add the jerk flavoring and liquid smoke and mix. Then add the remaining ingredients, except cilantro and brown rice.

Continue to stir and heat until the red pepper is tender. Ours took about 5 minutes. Be careful not to mash your fruit.

You can serve this either over rice or mixed into the rice. Sprinkle a little cilantro and hot sauce over the top of each bowl and don't forget an icy ginger brew on the side.

Recipe from "Betty Goes Vegan" by Dan and Annie Shannon: MeetTheShannons.com.


All figures are per serving (assumes 4 servings).

Calories: 381
Fat: 9 g 
Carbs: 70 g
Fiber: 9 g
Protein: 9 g
Sodium: 230 mg