Wednesday, August 27, 2008

Caribbean Black Beans

This was one of my 4-H recipes from this year. It was pretty good, but, since most of you didn't get to try it, I thought I'd post the recipe. Warning: It does have a little bit of a kick.

2 cans (15 oz. each) black beans, rinsed and drained
1 medium papaya, peeled, seeded, and diced
2 teaspoons vegetable oil
1 medium red bell pepper, finely chopped
1/2 cup finely chopped red onion
1/2 cup orange juice
1/4 cup lime juice
1/2 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
5 cups hot cooked rice

In 10-inch skillet, heat oil over medium heat. Cook ingredients except rice and beans in oil about 5 minutes, stirring occasionally, until bell pepper is tender-crisp. Stir in beans. Cook about 5 minutes, or until hot. Serve with rice.

Yield: 5 servings

Source: Betty Crocker Cookbook

Here's good instructions on cutting your papaya.

Also, I figured out that the white-ish layer between the fruit and the peel on the papaya is really bitter, so make sure you cut that off.

This is a blue ribbon recipe, so you know it's good....Or that I'm really good at BSing the judge....Which is more likely?..... ;-)

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