Caribbean Black Beans with Mango Salsa
As the authors note, this is a Moosewood Restaurant favorite that requires minimal preparation but results in a sophisticated dish. Serve this entrée over rice.
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As the authors note, this is a Moosewood Restaurant favorite that requires minimal preparation but results in a sophisticated dish. Serve this entrée over rice.
Ingredients
- 1 1/2 cups chopped onions
- 3 garlic cloves, minced or pressed
- 2 Tbs. olive oil
- 1 Tbs. grated fresh ginger
- 1 tsp. fresh thyme or 1/2 tsp. dried
- 1/2 tsp. ground allspice
- 4 1/2 cups drained, cooked black beans
- 3/4 cup orange juice
Mango salsa
- 2 medium-sized ripe mangoes
- 1 small cucumber, peeled, seeded and diced
- 1 ripe tomato, chopped
- 1/2 to 1 small fresh chile, minced, or hot pepper sauce to taste
- 1 Tbs. chopped fresh coriander, optional
Preparation
Sauté onions and garlic in oil for about 5 minutes, until onions begin to soften. Add ginger, thyme and allspice, and sauté, 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.
Mango Salsa
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.
Let salsa sit for 10 minutes to allow flavors to blend before topping beans.
Nutrition Information
- Calories 400
- Carbohydrate Content 65 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 21 g
- Protein Content 30 g
- Saturated Fat Content 1 g
- Sodium Content 50 mg
- Sugar Content 14 g