Caribbean Style Black Beans with Rum
Dive into the vibrant flavors of the tropics with this Caribbean Style Black Beans with Rum recipe—a bold, rich, and aromatic dish that effortlessly brings a taste of the islands to your table. Featuring tender black beans simmered in creamy coconut milk and vegetable broth, this recipe is elevated with the smoky warmth of cumin and paprika, a hint of heat from optional cayenne, and an unexpected splash of dark rum for a unique depth of flavor. Fresh thyme and a bay leaf infuse the dish with herbaceous notes, while a garnish of cilantro and a squeeze of lime add a fresh, zesty finish. Perfect as a hearty vegan main dish when served over rice or as a flavorful side for grilled dishes, this easy yet impressive recipe is a must-try for lovers of Caribbean-inspired cuisine. With a prep time of just 15 minutes and a cook time of 45 minutes, it’s a quick way to transform simple pantry staples into a memorable meal.
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Recipe Information
Ingredients
- 2 cups Black beans
- 2 tablespoons Olive oil
- 1 medium White onion
- 4 cloves Garlic cloves
- 1 medium Green bell pepper
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper (optional)
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 3 tablespoons Dark rum
- 3 sprigs Fresh thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (for garnish)
- 1 medium Lime (for serving)
Instructions
If using dried black beans, soak them overnight in water and drain before cooking. If using canned black beans, rinse and drain them thoroughly.
Heat olive oil in a large saucepan or Dutch oven over medium heat.
Dice the onion, mince the garlic, and chop the green bell pepper. Add them to the pan and sauté for 5-7 minutes until softened and fragrant.
Stir in the tomato paste, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for another 2 minutes to toast the spices.
Add the black beans, coconut milk, vegetable broth, dark rum, fresh thyme sprigs, and bay leaf to the pot. Stir to combine.
Season with salt and black pepper, then bring the mixture to a gentle simmer.
Cover and cook for 30-35 minutes, stirring occasionally, until the mixture is thickened and flavorful. Remove the thyme sprigs and bay leaf before serving.
Taste and adjust the seasoning, adding more salt or spices if needed.
Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Enjoy as a main dish served over rice or as a hearty side for grilled meats or tofu.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4136 mg | 180% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 37.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
