Cuban Black Beans with Mango Relish
Vegetarian Times Issue: April 1, 2004 p.41
The black beans used here are flavored with sea vegetables; they are salt-free and available at health food stores and some supermarkets. Veggie “ham” adds traditional flavor without the unhealthful baggage.
Directions
- To make Mango Relish: Mix diced mangos, bell pepper, scallions and parsley. Squeeze lime juice over all, stir well and stir in sugar. Refrigerate until ready to serve.
- To make Cuban Black Beans: Heat oil in a saucepan over medium heat for 1 minute. Add garlic, onion and “bacon.” Saut8E for 5 minutes, stirring frequently. Add beans, vinegar, cilantro, cumin and lemon pepper. Stir in hot sauce to taste. Reduce heat to low, and cook for 10 minutes, or until ready to serve.
ingredient list
Serves 8
Mango Relish
- 2 mangos, peeled and diced
- 1/2 cup chopped red bell pepper
- 3 scallions, bottoms and 2’’ of green, thinly sliced
- 2 Tbs. chopped Italian parsley
- Juice of 1 lime
- 1 tsp. light brown muscovado sugar
Cuban Black Beans
- 2 tsp. olive oil
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1 6-oz. pkg. soy Canadian “bacon,” diced
- 2 15-oz. cans salt-free black beans, well drained
- 1 Tbs. red wine vinegar
- 1/3 cup chopped cilantro
- 1 tsp. ground cumin
- 1/8 tsp. lemon pepper
- Hot pepper sauce to taste
Nutritional Information
Per Serving:
| Calories |
164 |
| Protein |
12g |
| Total Fat |
2g |
| Carbs |
26g |
| Sodium |
12mg |
| Fiber |
7g |
| Sugar |
10g |
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