caribbean beans

1 large ginger root
10-15 cloves garlic
5 onions
12-15 cans black beans
3 peppers of any kind
4 tablespoons orange juice concentrate
few tablespoons brown sugar
few teaspoons nutmeg
cayenne pepper to taste
olive oil
salt

Chop the garlic and ginger finely. Chop the onions in to small pieces. Chop the peppers in to small pieces. Heat some oil in a large pot. Put in the garlic and ginger first. Sautee until the garlic has just started to brown (it should smell very good at that point). DON'T let the garlic burn - it cooks within a minute. Add in the onions. Cook the ginger, garlic and onions until the onions are nice and soft. Then add the chopped peppers. Once the peppers are soft, add the beans, orange juice concentrate, brown sugar, and nutmeg. Taste it, then add as much salt as you like. Once the salt is added, add cayenne pepper to taste. Keep cooking for as long as you can to let the flavors blend.

You can serve this dish over rice (especially rice that has been cooked with a few Rapunzel vegan bullion cubes and a little oil) and/or with salsa. A nice salsa that goes well with this dish is made with: chopped mango, chopped tomato, chopped cucumber, lime juice, Tabasco sauce, salt, and, optionally, very very finely chopped onions.

Inspiration came from a Moosewood recipe.