Caribbean Chili [S. Worthen

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Browsing through the Joy of Cooking, a recipe using black beans caught my eye. Now I'm not a big bean fan in general, but I really don't mind black beans, and this recipe had other nice things in it too, like orange juice and garlic. And so, after several hours of pot-watching, we now have several days' worth of "Wild Caribbean Black Bean Chili". I'm not really sure what they mean by the "wild" part of the name, but it certainly is good stuff. There's alot of lime and orange juice in the recipe, a reasonable amount of spice (although I erred on the side of caution there), onions, tomatoes, cumin - all sorts of things - and all the black beans, of course. With a dollop of sour cream and a few corn chips, it made for a very flavorful dinner.

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There are 6 comments on this entry. (Reply.)

That kind of black bean goop is a Florida staple, owing to the historical influence of Cuba (which long predates the Castro exiles). I never used Orange joice myself, but a big fistful of limes and garlic, as well as cumin. Eaten on white or yellow rice, the Cubans call it "Matahambre", which means "kills hunger". Does it ever! Take the leftover beans and wrap them in tortillas for a take-it-with-you microwaveable lunch.

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I didn't cook it long enough to be goopy - the beans were all still quite intact. Unless that's not what you meant?

Since I cooked it to be a soupy chili (even though I left out a third of the liquid which the recipe called for), I'd have to cook it down quite a bit more to make something that would stay in a tortilla, but I admit, that does sound like a might good meal. And I have plenty of it left...

Thank you for giving me some context for this recipe.

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If you squash a few of the beans and then cook the mixture down a bit, the starches or whatever from the squashed beans will thicken the chili. I do this to thicken bean soup all the time, as I like it a bit thick and substantial : )

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