Monday, October 20, 2008

Caribbean Black Beans with Coconut Quinoa

Hey! It's another day at the MoFo...I can't believe it it already day 20! Where has the time gone?? Anyway, I have been thinking about this recipe for a while now, so I finally decided to make it: Caribbean Black Beans with Coconut Quinoa. I have had the idea of what I wanted it to look and taste like, and what would go into it, but I finally stopped being lazy and went for it! This was really spicy, most likely due to the addition of habanero hot sauce my friend Sarah brought me from her trip to the Caribbean a while back....but you could adjust the heat to your liking! Plus, the coconut milk is a nice way to cool off your tongue after all that heat! Caribbean Black Beans with Coconut Quinoa (serves 4)
3 cups cooked (from 1 cup dry) black beans
1 Tbs olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 inch ginger, minced
1 stalk celery, diced
1 medium carrot, diced
1 medium red pepper, diced
1 cup cabbage, shredded
1/4 habanero pepper, or jalapeno if you're not into the hotness
1 mango, diced
1 avocado
1 Tbs allspice
1 tsp cinnamon
1/2 tsp cayenne
1 tsp thyme
pinch of salt and pepper
a few dashes of hot sauce, to taste
juice of 1 lemon
1 Tbs tamari

4 cups cooked quinoa (from 1 1/2 c uncooked)
1/2 cup coconut milk
1 tsp curry powder

To make black bean mixture: In a large pot, heat olive oil over medium heat. Add onion, celery, carrot, and red pepper, and saute for 5 minutes to soften. Add garlic, ginger, hot pepper of choice, cabbage, and spices, then saute for 2-3 more minutes. When everything has started to brown, add in the beans, tamari and lemon juice and reduce the heat, then simmer for 10 more minutes.
While that is cooking, prepare the quinoa: Add the coconut milk and curry powder to cooked quinoa and keep warm over low heat while finishing the black bean mix.
After simmering black beans, stir in diced mango, salt and pepper, and hot sauce to taste.
To serve: Ladle bean mixture over prepared coconut quinoa, and top with 1/4 sliced avocado per serving, sliced thinly and prettily. Now enjoy...but have plenty of water on hand to cool off your mouth!

And remember: you've now got two weeks to tell everyone you know to vote on November 4th!! Call, email, write, whatever....just get out the word about Obama and the need to get your vote on! thanxxx.


Mihl said...

How great you went for it! I've never had coconut quinoa, but this sounds like something I should try.

Jennifer (of Veg*n Cooking) said...

Oh my goodness - such yummy looking (and spicy sounding!) food. I love me some spicy food. That quinoa sounds like a great pair. I have yet to work with coconut milk yet.

Sheri said...

This was an excellent recipe! Definitely try it :)