Black Beans With Mango Sauce Recipes

MANGO BLACK BEAN SALAD

Steps:

• In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
• Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
• Serve cold with cilantro lime chicken, grilled salmon or add Instant Pot quinoa to make it one complete meal.

AREPAS WITH BLACK BEANS, MANGO AND AVOCADO

Steps:

• Heat 2 teaspoons of the oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring until lightly golden, about 1 minute. Add the beans, chipotle in adobo sauce, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil then remove from the heat and set aside. Combine the onion, lime juice and a pinch of salt in a small bowl and set aside.
• Position a rack in the center of the oven and preheat to 350 degrees F.
• Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
• Divide the dough into 8 golf ball-size balls. Press each ball flat into an even 1/2-inch-thick patty.
• Heat the remaining 1/4 cup oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 7 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
• Add the cilantro and Cotija cheese to the onions and toss to combine.
• When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each arepa. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff the arepas generously with slices of mango, avocado, the onion mixture and beans.

BLACK BEAN-MANGO SALAD

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.

BLACK BEANS WITH MANGO SAUCE

Steps:

• Heat the oil in a medium sized skillet.
• Add 1 ¾ cups of the onion, and the garlic, chili, ginger, cumin and salt.
• Sauté over medium-high heat for about 3 minutes.
• Turn the heat down to medium-low, and add the black beans and about half the lime juice.
• Sauté for about 5 more minutes, or until everything has mingled nicely, and the beans are heated through.
• Mash the beans slightly with the back of a spoon, and transfer to a bowl.
• Stir the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir.
• Add the black pepper, then cover and let stand for about 15 minutes to let the sauce develop.
• Serve warm, at room temperature or even cold, topped with the remaining red onion and mango, and some minced cilantro, if desired.

BLACK BEAN AND MANGO SALSA

Steps:

• Put the beans into a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro, lime zest, orange zest and juices and drizzle with the oil. Season with salt and pepper, to taste. Lightly toss, cover and refrigerate until ready to serve.;
• Preheat broiler on low. Quarter the tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with sea salt and fresh black pepper, to taste. Place in oven and broil for about 5 to 7 minutes until slightly golden brown and softened. Cool.;

MANGO AND BLACK-BEAN SALSA

Steps:

• Gently mix all ingredients together; avoid stirring, which mashes the salsa. Refrigerate until serving time. Serve at room temperature, using some to top the swordfish, the rest on the side.