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)

Mango Salsa

  • 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.