Monday, September 23, 2013

Jamaican Black Bean Pot

Molasses imparts a rich sweet flavor to the slightly spicy sauce. This is delicious served with cornbread or plain rice. It's easy, inexpensive, filling and delish!


1 1/4 C. Dried Black Beans
1 Bay Leaf
2 Tbsp Veg. Oil
1 Large Onion, chopped
1 Garlic Clove, chopped
1 teas mustard powder
1 Tbps blackstrap molasses
2 Tbsp Dark Brown Sugar
1 teas. dried thyme
1/2 tsp dried chili flakes
1 tsp. veggie broth
1 red bell, chopped
1 yellow bell, chopped
5 1/4 C. butternut squash seeded and cut into 1/2 inch dice
salt n pepper

Soak beans overnight, drain and rinse well. Place in saucepan with fresh water and bayleaf and boil rapidly for 10 minutes, then reduce heat and simmer for 30 min. or until beans are tender, but not too soft. Drain and reserve cooking water.

Preheat oven to 350.

Heat oil in saucepan and saute onion and garlic until softened. Add mustard powder, molasses, sugar, thyme, and chili and cook 1 min, stirring. Stir in black beans and spoon mixture into flameproof casserole/dutch oven.

Add enough water to reserves cooking liquid to make 1 2/3 C. then mix in the broth powder and pour into casserole. Bake for 25 minutes.

Add squash and peppers and mix well. Cover Bake for 45 minutes until vegetables are tender.
I might add peppers in a little later, they tend to get a little soft for me.

Taken from the Barnes and Noble cookbook: 'Vegetarian' 2002 Edition

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