---------- Recipe via Meal-Master (tm) v8.01
       Title: Caribbean Black Beans
  Categories: Veg-cook, August
       Yield: 1 servings
   1 1/2    Chopped onions
       3    Garlic cloves, chopped fine
       2 T  Olive oil
       1 T  Fresh grated ginger root
       1 t  Fresh thyme or 1/2 t dried
     1/2 t  Ground allspice
   4 1/2 c  Drained cooked black beans
            (three 16-oz cans)
     3/4 c  Orange juice
            Salt and black pepper to
   Saut the onions and garlic until barely soft.  Add the spices and saut
   until very soft.  Stir in the beans and orange juice and saute for about 15
   minutes, stirring occasionally to prevent burning. Mash a few of the beans
   with a fork or that back of a spoon. Add salt and pepper to taste.
   From the _Moosewood Cooks At Home_ book, again.  They are a little dry on
   their own.  The book recommends serving them with Mango Salsa. This is good
   but more work.  They could probably be served with regular, store-bought
   salsa and/or sour cream and/or guacamole.
   From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue
   #183, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
   using MMCONV