I discovered this recipe when I lived in California and was a vegetarian. I absolutely love mangos and black beans, so any combination of the two is a favorite in my book. It takes a little bit of time to chop up all the ingredients, but it is well worth it. I often serve it with corn cakes and it makes a perfect combination.
Black Beans in Mango Sauce
1 ½ T Olive Oil
2c Red Onion, minced
1T Garlic, minced
1 3-inch Jalapeno Chile, seeded and minced
1 ½ T Fresh Ginger, minced
1 ½ T Cumin Seeds
1 ½ T Salt
3 15oz cans Black Beans, rinsed and drained
6T Lime Juice
2 Large Mangos, chopped
Tip: I have found it easier to use frozen chopped mangos.
1t Ground Black Pepper
Fresh Cilantro, minced
1 Lime, cut into wedges
Tip: I use a small food processor to chop up the red onion, garlic, ginger, chile and cilantro. Make sure you chop them separately and clean the processor after each one.
Heat oil in medium sized skillet
Add 1 ¾ c of the onion, garlic, chile, ginger, cumin seeds and salt
Sauté over medium high heat from about 3 minutes
Turn heat down to medium low and add black beans and about half of the lime juice.
Sauté for 5 minutes or until everything has mingled nicely and the beans are heated through.
Mash the beans slightly with the back of the spoon and transfer to a serving bowl.
Stir the remaining lime juice and half the chopped mangos directly into the hot beans, mashing the mangoes a little as you stir.
Add the black pepper, cover and let stand for about 15 minutes to let the sauce develop.
Top the bean and mango mixture with the remaining red onion, mango and cilantro.
For finishing touch, tuck a wedge of lime into the side of each serving