4 cans undrained Black Beans
2 tablespoons olive oil
1 medium red pepper, chopped
1 medium green bell pepper, chopped
1 large onion, chopped
5 cloves garlic, minced
3/4 of 3.5 oz. jar capers, drained
1/2 of 7 oz. jar pitted olives, drained
1/2 cup mojo marinade (see recipe below)
In a large pot saute onion, garlic, and red and green pepper in olive oil until onion becomes transparent. Add the black beans, mojo, capers, and olives. Cook uncovered over medium heat, stirring frequently 1 to 1-1/2 hours or until thick.
Serve over yellow rice as a compliment to any Caribbean entree.
4 cloves garlic, pressed
2 medium onions, chopped
1 teaspoon ground oregano
1 teaspoon ground cummin
1/2 teaspoon ground bay leaves
1 1/2 cups sour-orange juice
2 cups olive oil
In food processor blend garlic, onions, oregano, cumin and bay leaves until mixture is smooth. Add sour-orange juice until mixed well.
Heat up olive oil and add chopped ingredients. Cook for 10 minutes and let cool to room temperature before using.
Increase amount batches according to meat poundage.