Black Beans with Mango Sauce
"One of my favorite Mollie Katzen recipes."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 1⁄2 tablespoons olive oil
- 2 cups minced red onions
- 1 tablespoon minced garlic (, or more!)
- 1 (3 inch) jalapeno chiles, seeded and minced
- 1 1⁄2 tablespoons minced fresh ginger
- 1 1⁄2 teaspoons cumin
- 1 1⁄2 teaspoons salt
- 6 cups cooked black beans (, 3 15-oz cans, rinsed and drained)
- 6 tablespoons lime juice
- 2 large ripe mangoes, , minced
- black pepper
- minced fresh cilantro (optional)
directions
- Heat the oil in a medium sized skillet.
- Add 1 ¾ cups of the onion, and the garlic, chili, ginger, cumin and salt.
- Sauté over medium-high heat for about 3 minutes.
- Turn the heat down to medium-low, and add the black beans and about half the lime juice.
- Sauté for about 5 more minutes, or until everything has mingled nicely, and the beans are heated through.
- Mash the beans slightly with the back of a spoon, and transfer to a bowl.
- Stir the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir.
- Add the black pepper, then cover and let stand for about 15 minutes to let the sauce develop.
- Serve warm, at room temperature or even cold, topped with the remaining red onion and mango, and some minced cilantro, if desired.
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Reviews
-
This is a wonderful and exciting recipe for the taste buds. I enjoyed this dish over a bed of cole slaw (just the cabbage mixture-no dressing). The cumin really works with the beans and mango. -
I thought this was wonderful. I like every ingredient listed and the combination works better than I could have imagined. I thought about putting it on rice, but held off until next time. I will add that I used a wonderful mango - it was yellow and came from Costa Rico. Thanks! -
The flavors are a great combination! Tasty. However, I really need to tweak the ratios. I found this to have way way too much onion, & not enough of the spices -garlic, ginger, cumin- to the amount of beans. I did have to use white onion, not red -- maybe that was the killer mistake? But also I used a little less than what was called for plus I didn't add any raw onions at the end. I also would have liked a lot more mango. I used Haitian Honey mangoes which are a smaller variety than the common Mexican ones in the US but I used twice as much to compensate & I still would've liked a lot more! The onions just overpowered the delicate mango flavoring! I'd say this serves twice as many as indicated btw! I will be making the combination of black beans & mangoes again, but I'll need to create my own version to suit my personal spice taste. Thanks for posting! 3 stars for too much onion | 4 stars for introducing the blk beans & mango combo to me. [Made & Reviewed for Iron Chef Tag] -
The combination of tne black beans with the spiciness of the chili, the freshness of the ginger, the sweetness of the mango, and the tanginess of the lime juice just works out great. Personally, I would put in more chillis and garlic, but then I am notorious when it comes to those ingredients. -
I love this dish and have used dried ginger for a different, but still excellent combination. Filling and tasty.
RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
