This recipe is from the “Prevent and Reverse Heart Disease Cookbook” by Ann and Jane Esselstyn. The black beans are quick to prepare. You can use a mango salsa from the grocery, we like one from Costco, or you can prepare your own from the following recipe.
- 1 large onion, chopped(1 1/2 cups)
- 3 garlic cloves, minced or pressed
- 1-2 tablespoons peeled, grated , or chopped fresh ginger
- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
- 1/2 teaspoon ground allspice
- 3 15oz cans black beans, drained and rinsed
- 1 cup orange juice
- pepper to taste
- mango salsa(recipe follows)
In a nonstick saucepan, stir-fry onions and garlic in a small amount of broth, water, wine or other liquid for 5 minutes, until onions begin to soften.
Add ginger, thyme, and all spice and stir-fry 5 minutes more, until onions are very soft.
Stir in beans and orange juice and cook over low heat for about 15 minutes, stirring occasionally, until mixture thickens slightly. Mash a few beans with back of spoon for thicker consistency. Add pepper and serve over brown rice toped with mango salsa and crisped corn tortillas. (I air fry mine)
- 2 medium-size ripe mangos, peeled and chopped
- 1 small cucumber, peeled, seeded and diced
- 1 ripe tomato, chopped(1 cup)
- juice and zest of 1 lime
- 1/2-1 small fresh chili (jalapeno or other chili of your choice), minced or hot pepper sauce, to taste
- 1 tablespoon(or more) chopped cilantro
Mix all ingredients and allow to stand for 10 minutes to allow flavors to blend.