Black Bean Papaya Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

one cup cooked or canned black beans
two ripe papayas, peeled, seeded and diced little
1/2 red bell pepper, diced little
1/2 green bell pepper, diced little
1/2 red onion, diced little
3/4 cup pineapple juice
1/2 cup lime juice (about four limes)
1/2 cup chopped cilantro
two Tablespoons ground cumin
one Tablespoon minced red or green chile pepper of your choice
Salt
Fresh cracked black pepper

Preparation:

This Caribbean-inspired salsa is great with grilled fish. It is also excellent by itself, as a spicy summer-salad-type work.

In a sizable mixing bowl, merge black beans, papaya, bell peppers, red onion, pineapple juice, lime juice, cilantro, cumin, chile pepper, salt, and pepper. Mix together well. This salsa will keep, covered and refrigerated, four to five days.

Yield: about two cups

Stuffed Baked Papaya

Cook Time: 30 minutes

Prep Time: 15 minutes

Total Time: 45 minutes

Ingredients:

one medium onion, chopped
one clove garlic, finely chopped
one pound ground beef
one (16-ounce) can whole tomatoes, drained
one jalapeno chile, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
four papayas (about 12 ounces each)
two Tablespoons Parmesan cheese, grated

Preparation:

Cut papayas lengthwise in to halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with Parmesan cheese.


Cook and stir ground beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt, and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about ten minutes.


Arrange in shallow roasting pan. Pour hot water in to pan to within one inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are tender and hot, about 30 minutes.

Yield: four servings