Black Beans in Mango Sauce Over Brown Rice [vegan]

[Guest guest]

Black Beans in Mango Sauce Over Brown Rice

 

Serves 3

50 minutes from start to finish

 

1 cup dry brown rice or 3 cups cooked

1 T. olive oil

1 cup minced red onion

1 heaping tsp minced garlic

couple of jalapeno slices seeded and minced*

1 1/2 tsp jalapeno juice*

1 heaping tsp fresh minced ginger

1 1/2 tsp cumin seeds

1 tsp salt

3 cups cooked black beans or 1 15 oz can + half of another can rinsed

and drained

3 T. fresh lime juice

1 large ripe mango cut up into chunks or mush

handful of fresh minced cilantro

lime wedges

 

Begin steaming brown rice. Then chop and prepare ingredients.

Heat the oil in a medium-sized skillet. Add the onions, garlic,

jalapeno, ginger, cumin seeds, and salt. Saute over medium-high heat

for about 5 minutes.

Turn the heat down to medium-low and add the black beans, jalapeno

juice, and half of the lime juice. Saute for about 5 more minutes.

Mash the beans slightly with your spatula.

Stir/mash the remaining lime juice and most of the chunked mangoes in

a bowl until liquidy and there are no longer any mango pieces. Remove

beans from skillet and stir into the mango/lime sauce. Cover bowl and

set aside for 15 minutes.

Take bean/mango mixture out of the bowl and place back into the

skillet. Warm over low heat.

Serve the bean/mango sauce over the brown rice, topped with the

remaining fresh mango and minced cilantro. Place a lime wedge on each

plate.

 

*I use sliced jalapenos from the jar and the juice from the jar. If

using fresh jalapenos, omit the juice and add more jalapeno slices

depending on how spicy you want it to be.

 

We surrounded the bed of brown rice with steamed broccoli, sugar snap

peas, yellow squash, and red bell pepper. Made a well-rounded,

attractively healthy meal. Seems more like a summery tropical dish,

but we didn't mind the change!

[Guest guest]

Sounds like a great way to take your mango - *and* your black beans!

Thanks very much ;=) This looks like a keeper!

 

Best,

Pat

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