Vegan Caribbean Baked Black Beans

Name: Vegan Caribbean Baked Black Beans
Prep time: 40 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 2 cups finely diced sweet onions; 2 teaspoons fine sea salt or kosher salt; 1 habanero chile, seeded and finely chopped (1 teaspoon); 1 tablespoon finely chopped gingerroot; 1 tablespoon finely chopped fresh thyme leaves; 2 cloves garlic, finely chopped; 1 teaspoon ground black pepper; 1/2 teaspoon ground allspice; 1 lb dried black beans, soaked overnight and drained; 5 cups water; 1 can (28 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes, undrained; 1/2 cup chopped fresh cilantro leaves; 1 lime, cut into wedges

40 Minutes Prep
3 Hours 30 Minutes Total
8 Servings
270 Calories per Serving

These delicious baked Caribbean black beans are super flavorful served over baked sweet potatoes or rice, but the leftovers are also great. Tuck them into tacos, or add to your bowl for a quick work-week lunch.

Ingredient List

2 tablespoons olive oil
2 cups finely diced sweet onions
2 teaspoons fine sea salt or kosher salt
1 habanero chile, seeded and finely chopped (1 teaspoon)
1 tablespoon finely chopped gingerroot
1 tablespoon finely chopped fresh thyme leaves
2 cloves garlic, finely chopped
1 teaspoon ground black pepper
1/2 teaspoon ground allspice
1 lb dried black beans, soaked overnight and drained
5 cups water
1 can (28 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes, undrained
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Preparation

Heat oven to 350°F. In 5-quart ovenproof Dutch oven, heat oil over medium heat. Add onion and salt; cook 7 to 9 minutes, stirring frequently, until translucent. Stir in habanero chile, gingerroot, thyme, garlic, pepper and allspice; cook 15 to 30 seconds or until fragrant.
Stir in beans and water; heat to simmering over high heat, stirring frequently. Cover; carefully transfer to oven.
Bake 2 to 2 1/2 hours or until beans are very tender. Stir in tomatoes; cover and bake 20 minutes to combine flavors. Serve with cilantro and lime wedges, over rice or sweet potatoes, as desired.

Tips

Can’t take the heat of habaneros? Substitute 1 tablespoon chopped jalapeño chile.
Didn’t leave time to soak the beans? No problem – you can quick-soak instead. Place the beans in the 5-quart ovenproof Dutch oven, and cover with an inch of water. Heat to boiling over high heat; cook 1 minute. Remove from heat; cover and let soak 1 hour. Drain, and proceed with recipe as written.
Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

Nutrition Information

Servings: 8

Serving size: 1 Serving

Amount per serving (Calories ): 270

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	4g	6%
Saturated Fat	½g	3%
Trans Fat	0g	% Value not available
Cholesterol	0mg	0%
Sodium	750mg	31%
Total Carbohydrate	45g	15%
Dietary Fiber	13g	54%
Soluble Fiber	0g	% Value not available
Sugars	7g	% Value not available
Protein	13g	% Value not available
Vitamin D	Value not available	0%
Vitamin E	Value not available	4%
Calcium	Value not available	6%
Iron	Value not available	20%
Potassium	570mg	16%
Thiamin	Value not available	25%
Riboflavin	Value not available	6%
Niacin	Value not available	4%
Vitamin B6	Value not available	10%
Vitamin B12	Value not available	0%
Pantothenic Acid	Value not available	4%
Phosphorus	Value not available	20%
Magnesium	Value not available	25%
Zinc	Value not available	10%
Manganese	Value not available	35%
Selenium	Value not available	2%
Copper	Value not available	15%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.