Caribbean Black Beans

Page 168

Cuisine: Caribbean | Course Type: Sides

(1 review)

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Recipe Review

I modified the recipe to make the beans in the slow cooker. I sauted the onion and spices as the recipe indicated. Then I transferred the onion mixture, beans, and orange juice to an oiled slow cooker crock. I cooked it on low for four hours. For the last 25 minutes or so, I added an addition 1/4 cup of orange juice, increased the heat to High, and uncovered the crock so the sauce would thicken. I served the beans with mango salsa and bitter greens.

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