Panic Meals IV

I always have canned black beans and tomatoes on hand, they can be used instantly in so many ways to create delicious, hearty meals.  One of our favorites is Caribbean Black Beans with Rice.  I found this recipe so many years ago that I have forgotten the original source but when I first read it I had to try it.  I was especially intrigued with the combination of ginger, allspice and orange juice.  I was a newbie with exotic tropical spices and just had to try it.

 Rice:

1 cup rice

2 cups water

1 tsp. salt

1 TB. EVOO

Sauce: 

2 TB EVOO

1 onion, diced

4 cloves garlic, minced

1 TB fresh ginger, minced

1 tsp. thyme

½ tsp. allspice

salt to taste

1 TB Tabasco or ½ tsp. red pepper flakes

1 15 oz. can whole tomatoes

1 15 oz. can black beans, drained and rinsed

½ c. orange juice

2 TB fresh cilantro, chopped

Combine all ingredients for rice in a medium saucepan with a tight fitting lid.  Bring the mixture to a boil, reduce heat to create a low simmer and cover with a tight fitting lid.  Check in 15 min.  If rice is not done, replace lid and continue cooking and checking at five minute intervals.  Keep an eye on the water level, you may need to add a tablespoon or two.

Meanwhile put a large sauté pan on medium high heat and film the bottom with the EVOO.  When the oil is ready add the onions and a bit of salt and sauté until they are tender and translucent.  Add the garlic, ginger, thyme and allspice and cook until fragrant, 30 seconds to a minute.  Add the Tabasco and tomatoes and cook for 3 min.  Add the black beans and orange juice and bring the sauce to a simmer.  Remove from heat and garnish with fresh cilantro.  Serve in warm shallow bowls over rice.