Prep 15 mins
Cook 25 mins
I tried Kashi black beans and mango salsa, and have thought about making some ever since. So here is a Caribbean version. To be really healthy, saute vegetables in water or other liquid, or you may use the olive oil. Your choice! Enjoy! Recipe is from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D.
- 1 teaspoon extra virgin olive oil (optional)
- 1 large onion, chopped (1 1/2 cups)
- 3 garlic cloves, minced
- 1 -2 tablespoon fresh ginger, peeled, grated (or chopped)
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1⁄2 teaspoon allspice
- 3 (15 ounce) cans black beans, drained and rinsed
- 1 cup orange juice
- pepper, to taste
- 2 medium ripe mangoes, peeled, and chopped
- 1 small cucumber, peeled, seeded, and diced
- 1 ripe tomatoes, chopped (1 cup)
- 1 lime, juice and zest of
- 1⁄2-1 small fresh minced jalapeno pepper, to taste (or hot sauce)
- 1 tablespoon chopped cilantro (or more)
- cooked brown rice
- In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
- Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
- You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
- Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
- Mash a few beans with a spoon for thicker consistency.
- Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.
I wasn't too sure about the orange juice, but with the salsa it went great.
I absolutely love this recipe! It's the best! I make extra salsa and use it over white fish too.