Caribbean Black Beans with Mango Salsa
Try this Caribbean Black Beans with Mango Salsa recipe, or contribute your own. "Meatless" and "Vegan" are two of the tags cooks chose for Caribbean Black Beans with Mango Salsa.
Yield: 4 Ready in 45 minutes
favorite of 135 people 86 people want to try
|1 1/2 cupsOnions; chopped|
|3 clovesGarlic; minced or pressed|
|2 Tbs.olive oil|
|1 Tbs.Fresh ginger; grated|
|1 tsp.fresh thyme; or 1/2 tsp. dried|
|1/2 tsp.Ground allspice|
|4 1/2 cupscooked black beans; drained|
|3/4 cupOrange juice|
|Salt and freshly ground black pepper; and freshly ground black pepper to taste|
|2 mediumripe mangoes|
|1 smallcucumber; peeled, seeded and diced|
|1 ripe tomato; chopped|
|2 tablespoonsFresh lime juice; (from 1 lime)|
|1/2 smallfresh chile; minced, or hot pepper sauce to taste|
|1 Tbs.fresh coriander; chopped (optional)|
Caribbean Black Beans with Mango Salsa Preparation
1. saute onions and garlic in oil for about 5 minutes, until onions begin to soften. Add ginger, thyme and allspice, and saute, stirring often to prevent sticking, until onions are very soft, for about 5 minutes. 2. Stir in beans and orange juice, and cook over low heat for about 15 minutes, stirring occasionally, until mixture thickens slightly. Use heat diffuser or double boiler, if necessary, to prevent scorching. Mash a few beans with back of spoon for thicker consistency. Add salt and pepper, and serve with salsa.
1. Peel and chop mangoes. In large bowl, mix together mangoes, cucumber, tomato, lime juice, salt, chile or hot pepper sauce and fresh coriander, if using.
2. Let salsa sit for 10 minutes to allow flavors to blend before topping beans.
Great combination of flavors. Next time I will probably use a little more liquid (~1/2 cup water) to make the beans a little saucier, but otherwise this was really good.
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