Name: Caribbean Black Beans
Ingredients: 5 lb Black beans; or cooked black beans (6 to 7 qts); 1/2 c Olive oil; 2 lb Onions; (2 qts.) chopped; 6 Cloves garlic; minced (2 tbsp); 6 oz Fresh ginger root; grated (1/3 cup); 1 tb Thyme; dried; 1 tb Allspice; ground; 1 qt Fresh orange juice; Salt; Black pepper; Tabasco sauce; 2 #10 cans; or 9 to 10 lbs.)

This is somewhat of the word which He now speaks unto you: Why will you die? Why will you perish? Why will you not have compassion on your own souls? Can your hearts endure, or can your hands be strong, in the day of wrath that is approaching?... Look unto Me, and be saved; come unto Me, and I will ease you of all sins, sorrows, fears, burdens, and give rest to your souls. Come, I entreat you; lay aside all procrastinations, all delays; put me off no more; eternity lies at the door...do not so hate Me as that you will rather perish than accept of deliverance by Me. These and the like things does the Lord Christ continually declare, proclaim, plead and urge upon the souls of sinners... He does it in the preaching of the Word, as if He were present with you, stood amongst you, and spoke personally to every one of you... He has appointed the ministers of the gospel to appear before you, and to deal with you in His stead, avowing as His own the invitations which are given you in His name.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Crowd, Moosewood, Vegetarian	24	Servings

INGREDIENTS

5	lb	Black beans; or cooked black beans (6 to 7 qts)
1/2	c	Olive oil
2	lb	Onions; (2 qts.) chopped
6		Cloves garlic; minced (2 tbsp)
6	oz	Fresh ginger root; grated (1/3 cup)
1	tb	Thyme; dried
1	tb	Allspice; ground
1	qt	Fresh orange juice
		Salt
		Black pepper
		Tabasco sauce
	2	#10 cans; or 9 to 10 lbs.)

INSTRUCTIONS

TO TASTE
1 . If using dried beans, pick over for stones, rinse, and soak overnight
in water to cover; or bring to a boil, remove from the heat, and soak for
1-2 hours. After the beans have soaked, drain and cook until tender in 2-3
gallons of water for 30-45 minutes. Drain. (6 to 7 qts cook and drained; or
2. While the beans cook, saute the onions and garlic in oil until the
onions aretranslucent.
3. Stir in the ginger, thyme, and allspice and continue sauteing until the
onions are very soft. Stir frequently to prevent sticking.
4. Pour the beans into an insert pan, adding the orange juice, onions,
salt, pepper, and Tabasco.
5. Tightly Cover Pan with foil and bake at 350F for 30-45 minutes or until
the beans are piping hot.
Meal Planning *This restaurant favorite is quick and sophisticated. Spicy.
*Serve beans on Golden Spanish Rice (p. 329) or Coconut Rice (p. 322),
topped with Mango Salsa (5 lg. mangoes, 10-oz. cucumber, 4 cups tomatoes, 3
cloves garlic: 1/3 cup lime, tabasco, cilantro, and salt to taste.). *Per
9-oz serving 243 cals, 5.5 g fat, 700 mg sodium. *Need 4-in. deep insert
pan. *Preparation Time: 45 minutes; Cooking Time: 3-1/2 hours with dried
beans or 1 hour with cooked beans
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996) | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
Recipe by: Moosewood for a Crowd

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