Caribbean Stew Supersized

Caribbean Stew Supersized Collage

Caribbean Stew Supersized Collage

Caribbean Stew In A Flat Bowl
Caribbean Stew In A Flat Bowl
11 Four Cup Bowls Of Caribbean Stew
11 Four Cup Bowls Of Caribbean Stew
Chopped Apples & Pineapple
Chopped Apples & Pineapple
Chopped Yams, Potatoes, Celery, & Peppers
Chopped Yams, Potatoes, Celery, & Peppers
Ingredients For Caribbean Stew Supersized
Ingredients For Caribbean Stew Supersized
Sorted Rinsed Uncooked Pinto, Black, Kidney Beans
Sorted Rinsed Uncooked Pinto, Black, Kidney Beans
1 Cup Each Kidney, Black, Pinto Beans
1 Cup Each Kidney, Black, Pinto Beans

 

Caribbean Stew Supersized

 

This is my supersized version of Mary McDougall’s recipe.

 

1 cup dry pinto beans, sorted, rinsed, soaked overnight, & drained

1 cup dry kidney beans, sorted, rinsed, soaked overnight, & drained

1 cup dry black beans, sorted, rinsed, soaked overnight, & drained

14 cups water

3 onions, chopped

3 Bell peppers (any color), seeded & chopped

1 jalapeño pepper, seeded and diced

6-8 (depending on size) sweet potatoes or yams, peeled & chopped

10 White potatoes, peeled & chopped

5 Stalks Celery, chopped

2-15 oz cans diced tomatoes (or 1-30 oz can)

½ cup Brown Sugar

2 Tablespoons Chili Powder

1 Tablespoon Ground Cumin

1 Tablespoon Ground Oregano

1 Tablespoon Salt

1 teaspoon ground cinnamon

2 – 20 oz cans pineapple chunks with juice

4 tart green apples, peeled and chopped

 

Cook beans & onions in water for 1 hour.  Add remaining ingredients except pineapple and apple.  Cook 45 minutes.  Add pineapple and apple and cook 15 minutes.  Serve over brown rice.  

Notes:  I used fresh pineapple today instead of canned because I had ½ a pineapple left over from another recipe.  If you forget to soak the beans as I did today, you can do a quick soak by bringing the beans to a boil, removing them from the heat, and letting them stand for an hour. 

Caramelized Pineapple Salsa

Close Up View Of Caramelized Pineapple Salsa

Close Up View Of Caramelized Pineapple Salsa

Caramelized Pineapple Salsa Over Baked Yams
Caramelized Pineapple Salsa Over Baked Yams
Diced Pineapple & Tomato And Sliced Kumquat
Diced Pineapple & Tomato And Sliced Kumquat
Minced Mint, Jalapeño, Scallions & Grated Lime Zest
Minced Mint, Jalapeño, Scallions & Grated Lime Zest
Lime With Juicer And Grater
Lime With Juicer And Grater
Pineapple After Broiling
Pineapple After Broiling
Pineapple Before Broiling
Pineapple Before Broiling
Caramelized Pineapple Salsa Ingredients
Caramelized Pineapple Salsa Ingredients

 

 

Caramelized Pineapple Salsa

 

This recipe is from the Millennium Restaurant Cookbook. 

 

½ small ripe pineapple, peeled, cored, & cut into ½ inch thick slices

1 teaspoon minced lime zest

2 tablespoons fresh lime juice

4 to 6 kumquats, thinly sliced (optional)

1 serrano chili, minced

4 scallions, white part only, thinly sliced on the diagonal

1 ripe tomato sliced into ¼ inch cubes

1 teaspoon sea salt

3 tablespoons finely shredded mint leaves

 

Preheat the broiler.  Broil the pineapple until the flesh closest to the heat starts to brown.  Remove from heat and cool to room temperature.  Cut the pineapple in to small cubes, place in a medium bowl, and toss with the remaining ingredients.

 

Notes: This salsa was excellent over baked yams.  I will most defiantly make this again.  Grilling the pineapple made all the difference.  I think I’m gonna find some other ways to use grilled pineapple.  Or just make grilled pineapple for a snack.  I used a jalapeno pepper instead of a Serrano. I forgot to add the salt and I think it was fine without salt.  This was my first time to ever try kumquats and I found them pretty tart.  Since they are optional, I may leave them out next time.     

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