Tag Archives: black beans

Jamaican Chicken Stew

Another..

Jamaican Chicken Stew

Jamaican Chicken Stew

one of those meals that’s in my monthly rotation.  This recipe for Jamaican Chicken Stew from Cooking Light is one that I wasn’t totally sold on until I made it. Mainly because I hadn’t ever thought of combining ingredients like black beans, red wine and capers. Regardless, figured I’d give it a whirl and am glad I did. There’s a similar version I found for a slow cooker too, but this one can be done on the stove and (once again) great for making on a weeknight. Hint: make extra so you’ve got leftovers!

 
Ingredients:
1 cup uncooked long-grain rice
2 tsp olive oil
1 cup chopped onion
1 1/2 tsp bottled minced garlic
1 lb skinned, boned chicken breast, cut into bite-size pieces
1 tsp curry powder
1 tsp dried thyme
1/2 tsp ground allspice
1/2 tsp crushed red pepper
1/2 tsp cracked black pepper
1/4 cup dry red wine
2 tbsp capers
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained

Directions:
1.Prepare rice according to package directions.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and garlic; sauté until tender.
4. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl.
5. Add chicken mixture to pan; sauté 4 minutes.
6. Stir in wine, capers, beans, and tomatoes.
7. Cover, reduce heat, and simmer 10 minutes or until tender.
8. Serve over rice

Photo: Cooking Light

-twentyeight

Butternut Squash Tacos with Spicy Black Beans

I love..

Butternut Squash Tacos with Spicy Black Beans

Butternut Squash Tacos with Spicy Black Beans

Mexican food and I love squash. The two don’t normally go hand-in-hand, but checkout this recipe from DigginFood. Maybe with a little hot sauce?

Ingredients:
½ of a medium butternut squash, peeled and cut into ½ inch cubes (about 5 cups)
½ cup white onion, chopped
3 tablespoons olive oil
1 ½ teaspoons cumin
1 ½ teaspoons coriander
2 teaspoons plus 1 tablespoon ancho chile powder
1 teaspoon salt
2 cloves garlic, minced
2 cups tomatoes, skinned, seeded and chopped (or 1 15-ounce can fire roasted, diced tomatoes)
2 15-ounce cans black beans
2 jalapenos
1 serrano chile (if you like spicy beans)
¼ cup cilantro, chopped
12 small corn tortillas
½ cup crumbled cojita cheese (or feta)
Lime wedges

Directions:
Preheat your oven to 400 degrees. Heat a cast iron skillet over medium high. Place the jalapenos and serrano (if using) into the pan and cook until the skins are charred and blistered in spots. Remove the pan from the heat and set the peppers aside.

In a large bowl, toss the squash and onions together with 2 tablespoons olive oil. Sprinkle the cumin, coriander, 2 teaspoons of the chile powder, and 1 teaspoon salt over the squash and onions and toss until well coated. Divide the vegetables between two rimmed baking sheets and spread them out in a thin layer, so each piece has a bit of room between it and its neighbors. Place into the oven and roast for 20 to 25 minutes, or until the edges of the squash and onions begin to brown. Rotate the pans and give the vegetables a quick stir halfway through.

Meanwhile, peel, stem and seed the chiles before chopping them finely. Then, heat the remaining tablespoon of olive oil in a medium saucepan over medium high heat. Add the garlic and cook for a minute or two before pouring in the tomatoes. Allow the tomatoes and garlic to bubble briskly for five to ten minutes, or until the tomatoes reduce down to a loose sauce. Sprinkle 1 tablespoon of the chile powder over the tomatoes and then stir in the chiles and the beans with their liquid. Cook the beans over medium heat for 15 minutes, stirring carefully so you do not smoosh them. When the beans reach your preferred consistency, remove them from the heat, stir in the cilantro, and adjust the seasonings.

To assemble the tacos, spread a few spoonfuls of strained beans onto a warm tortilla. Place a mound of roasted squash and onions on top of the beans. Shower the tacos with crumbled cojita cheese, chopped cilantro, and a squeeze of fresh lime juice.

Photo: DigginFood

-twentyeight