Caribbean Black Bean Stew

• 2 tablespoons vegetable oil
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 4 chopped fresh jalapeno chilies, chopped (more or less to taste)
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can chopped tomatoes (with their liquid)
• 2 cups water
• 3/4 cup orange juice
• 1/4 cup lime juice (or lemon)
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons grated orange zest
• 1 teaspoon grated lime zest (or lemon)
• salt & freshly ground black pepper
• Optional garnishes
• sour cream, chopped cilantro, chopped scallions, lime wedges

1. Heat the oil in a large heavy pot over moderate heat and saute the onions until lightly browned, about 10 minutes. Add the garlic and jalapenos and cook, stirring frequently, for 2 minutes.
2. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 30-45 minutes. If you want a thicker stew, mash some of the beans against the side of the pot with the back of a spoon and stir them into the mixture.
3. Serve with any or all of the optional garnishes if desired.

vegetable oil, onions, garlic, jalapeno chilies, black beans, tomatoes, water, orange juice, lime juice, chili powder, ground cumin, orange zest, lime zest, salt, sour cream

Taken from www.food.com/recipe/caribbean-black-bean-stew-372873 (may not work)