Hi Dawn,
I found this recipe on the internet. I have not tried it but at the bottom I added the spices found in Caribbean cooking. Perhaps you could work with this recipe, tweaking it along the way.
WHITE BEAN CHILI WITH DUNGENESS CRAB
Created by Jason Smith, The Dundee Bistro
2 lbs. cannellini beans
3 medium yellow onions, diced
1 small (no. 3) can green chilies, diced
1 tablespoon garlic, chopped
3 tablespoons cumin, ground
1/3 cup cilantro, chopped
2 tablespoon oregano, chopped
1/2 teaspoon cayenne, ground
1 teaspoon cloves, ground
1 ham hock
3/4 gallon chicken stock
12 oz Monterey jack cheese, shredded
24 oz sour cream
2 lbs. crabmeat, picked through for shells
1/3 cup olive oil
Garnish:
1/4 cup Bacon and Croutons
Wash beans. Cover water 3 inches over the beans and soak overnight.
Heat oil in large pot. Sauté onions, chilies and garlic until translucent. Add cumin, cilantro, oregano, cayenne and cloves.
Add beans, ham hock and chicken stock to the mixture and cook until beans are soft, about 2 to 3 hours.
Add cheese, stirring continuously. Add sour cream, stirring constantly. Add crabmeat.
For a garnish, top each serving with crisp bacon and croutons.
The Dundee Bistro
100-A SW Seventh Street
Dundee, OR 97115
(The traditional spices of the Caribbean are allspice, nutmeg, thyme, curry, mint, sweet basil, mace, annatto, lemongrass, cloves, ground mustard, cinnamon, black and white pepper, ginger and all kinds of peppers from medium to hot.)
Let us know how you make out. Good luck! |