Black Beans in Mango Sauce
This delicious black_bean_recipe is one of my favorites.
The sweet mango adds a nice exotic touch!
Check that you have these staples at home
- in the cupboard
- olive oil
- canned black beans
- in the fridge or freezer
- red onion
- bottled lime juice
Buy these fresh ingredients
Get out your equipment
- a skillet
- a cutting board and sharp knife
- a can opener
- a mixing spoon
- Nice to have but not necessary
- a garlic press (if not, mince the garlic)
- a grater (if not, mince the ginger too)
- a colander for draining the beans
2 tsp/10 mL olive oil
1 medium red onion, minced
1 clove garlic, pressed
2 tsp/10 mL grated fresh ginger
1/2 tsp/2 mL salt
2 cans (each 19 oz/540 mL) black beans, drained and rinsed
3 Tbsp/45 mL lime juice
2 large ripe mangoes, minced
In a medium skillet, heat the oil.
Add the onion, garlic, ginger, and salt.
Sauté over medium-high heat for about 5 minutes.
Turn the heat to medium-low, and add the beans and the lime juice.
Mash the beans slightly.
Transfer to a bowl.
Stir in the minced mango.
(The mangoes will get a bit mashed as you stir. That's fine.)
Add pepper, to taste.
- Use any sweet onion in place of the red onion.
- Use freshly squeezed lime juice instead of bottled.
Ideas for making this recipe your own
- Top the meal with minced fresh cilantro, or minced red onion, or grated lime zest.
- Try using another citrus juice in place of the lime juice.
- Serve with salsa.
- To make this an even more economical meal, soak and
cook dried beans from scratch
instead of using canned.
- To test a mango for freshness, sniff it. It should smell good. Or feel it:
- If it feels mushy, it's too ripe.
- If you can press it gently and make a mark, it's just right.
- If it's hard as a rock, it's not ripe.
- To ripen a mango, leave it at room temperature. To speed up the ripening, put it in a paper bag with an apple. To slow down ripening, place the mango in the fridge.
Serve this dish with
If you enjoy this black_bean_recipe, you may also like these other bean recipes:
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