To add a little kick, considering adding in (or serving with) Smoked Chipotle Passion Fruit Crushed Pepper Sauce.  This hot sauce will give it a little extra kick and the roasted smokiness of the hot sauce will complement this dish perfectly.

Ingredients Needed for this Baked Beans Recipe:

• 1lb. White Beans, dry
• 5.5 cups of water
• 2 medium apples, diced
• 1 medium onion, minced
• 1/3 c. sweet pickle relish, drained of liquid
• 2/3 c. honey
• 1 tsp. curry powder
• 1 tsp. Caribbean Spicy Mustard, (or a Stone Ground Mustard)

Directions:

Combine beans and water and refrigerate overnight.  Change water and bring to boil, simmering for 2 hours.

Drain beans, but save the liquid.

Combine beans with all ingredients in a baking dish, and  just cover the mixture with the bean liquid.  Bake covered for 1 hour at 300 degrees.  Stire and bake uncovered for an additional 30 minutes.

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Ingredients Needed for this Sweet Potato Salad:

• 1 1b. Sweet Potato, unpeeled and diced
• 1/4lb. Plantain, diced
• 1/4lb. Mangoes, diced
• 2 ripe tomatoes, seeded and diced
• 1 red onion, diced
• 1 red pepper
• 1 yellow pepper
• 1 c. guava nectar
• 1/3 c. vegetable oil
• 2tbsp. apple cider vinegar
• 2 tsp. Caribbean Spicy Mustard
• ½ tsp. Cane Sugar

Directions:

1. Boil potatoes and plantains separately until tender, then drain and cool.
2. Marinate in the guava nectar.
3. In a separate bowl, whisk vinegar and sugar, and then add in oil.
4. Dice all vegetables and toss mango, peppers and tomatoes in mixture.  Add potatoes and plantains.
5. Refrigerate for at least two hours before serving.

To add a little kick, considering adding in (or serving with) Caribbean Trading Company’s Fire Roasted Garlic Infused Crushed Pepper Sauce.  This hot sauce will give it a little extra kick and the roasted smokiness of the peppers will add a nice flavor profile to this dish.

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Ingredients Needed for Tostones:

• 2 Green Plantains
• veggie oil
• Sea Salt
• Island Fever Salsa
• Adobo Seasoning

What to do:

1. Heat your veggie oil – you want enough to almost cover the plantains.
2. Peel plantains and cut into slices, about 1 inch thick.
3. Fry your cut plantains on each side until slightly browned.  You know they are done when you can get a fork in them. Drain on paper towels.
4. Smash with a mallet
5. Quickly soak them in a mixture of water and adobo seasoning.  This will make them more flavorful and extra crispy on the outside and moist on the inside.
6. Fry again for another 1 1/2 to 2 minutes. They will be done when you tap them with a fork and fork does not enter.
7. Drain and season with some salt.
8. If you are going to top your tostones with a bit of the salsa, only serve immediately after topping them – you don’t want to make them soggy! Otherwise, put tostones out for guests to dip into the salsa themselves.

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Step One: Mixing the Dressing for this Spinach Salad Recipe

• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup cane sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil
• 2 teaspoons of Caribbean Spicy Mustard

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, vegetable oil and Habañero Mango Mustard. Set aside.

Step Two: Toasting the Almonds

Ingredients

• 1 tablespoon butter
• ¾ cup almonds, blanched and slivered

In a medium saucepan, melt butter over medium heat until slightly burnt. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

Step Three: Tossing the Salad

Ingredients

• 1 pound spinach, rinsed and torn into bite-sized pieces
• 1 1/3 cup of freshly diced mango
• 1 cup dried cranberries

In a large bowl combine the spinach with the toasted almonds, mango and cranberries. Toss with dressing just before serving.

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