Caribbean Black Beans

Caribbean Black Beans

For the quick recipe version, use canned black beans and add the the ginger with the sauteed onions, etc...
Prep Time 25 mins
Cook Time 3 hrs
Total Time 3 hrs 25 mins
Course Left Overs, Main Dish, Side Dish, Weekday meals
Cuisine Vegetarian
Servings 3
Calories 360 kcal


  • 1 cup dried black beans (or 1 15 oz can, rinsed beans)
  • 1 small onion chopped and divided in half
  • 2 cloves garlic minced
  • 1/2 tsp salt (to taste)
  • 1 tbsp minced or grated ginger
  • 2 tbsp olive oil
  • 1 tbsp minced or grated turmeric
  • 3/4 tsp ground allspice
  • 1/4 tsp ground black pepper
  • 1 medium orange juiced (about 1/3 cup)
  • 1/4 cup green pepper chopped
  • 1/4 cup red, yellow and/or orange peppers chopped
  • 1 tbsp cooking sherry, dry


  • Rinse dried beans and place in pot. Add water, allowing enough to cover beans with 2 inches. Add garlic, ginger, onions and salt.
  • Bring to boil over high heat. Boil for 2 minutes. Reduce heat to simmer, cover and cook for about 2 hours, stirring occasionally. Cook till desired tenderness is reached. Older beans will take longer.
  • Once beans are cooked, remove from heat.
  • Sautee remaining onions, peppers, turmeric, black pepper, and allspice in olive oil over medium high heat for about 2 minutes until onions are translucent.
  • Strain beans and add to sautee along with orange juice and sherry. Stir to heat evenly.


Calories: 360kcalCarbohydrates: 53gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 396mgPotassium: 1215mgFiber: 13gSugar: 7gVitamin A: 552IUVitamin C: 53mgCalcium: 122mgIron: 5mg
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