Prep 20 mins
Cook 20 mins
One of my favorite Mollie Katzen recipes.
- 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)
- 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.
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]