I made Carribean Black Beans tonight using a recipe that my friend Ben introduced me to in Moosewood Restaurant Cooks at Home.
I don't really have to open the cookbook anymore. Here's what I do:
Chop an onion.
Chop at least three garlic cloves.
Grate some fresh ginger or use powdered.
Cut a few sprigs of thyme.
Soak and fully cook black beans or use canned ones.
I start by sauteing the onions in olive oil. Then I add the garlic. After a few minutes when the onion looks translucent but not carmelized, I add fresh thyme, ginger, and allspice. I stopped measuring amounts long ago. I just add a bit.
I stir it all up and add the black beans, black bean juice, and then finally at least a cup of orange juice and let it cook on medium heat. The beans are especially good and thick if you squish them a bit.
I either eat the beans with rice or with couscous. Both are good. The latter is much faster to cook and I don't seem to occasionally burn it like I do rice. I'm easily distracted.
I was also going to make green salsa with these green tomatoes I got at the farmer's market but I didn't. As this is a long weekend and I have no plans, I'll probably make the salsa tomorrow.
Ben, you may not realize this but I think of you every time I make these beans.