Caribbean Black Beans

 

4 1/2

cups water

1 1/2

cups dried black beans*

1

tablespoon canola oil

1

medium papaya, peeled, seeded and diced (about 1 1/2 cups)

1

medium red bell pepper, finely chopped (1 cup)

1/2

cup finely chopped red onion (about 1/2 medium)

1/2

cup orange juice

1/4

cup lime juice

2

tablespoons chopped fresh cilantro

1/2

teaspoon ground red pepper (cayenne)

2

cloves garlic, finely chopped

2 1/2

cups hot cooked rice

• 1 In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender; drain.
• 2 In 10-inch skillet, heat oil over medium heat. Cook remaining ingredients except rice in oil about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.