This is somewhere between a salad and a stir-fry and straight up beans and rice. Whatever it is, you can't go wrong when a mango is involved. We now have a local place (in Detroit Lakes, MN) that raises fantastic greenhouse tomatoes year round - the best off-season tomatoes I've ever had - almost as good as from the garden. A good dose of picante flavor comes from Asian-style chili-garlic paste, which is fast becoming one of my favorite seasoning shortcuts.Mango Black Beans and Rice
1 cup cooked brown rice
1 14 oz. can black beans, drained and rinsed well
1 mango, diced
1 medium tomato, diced
1 cup fresh cilantro, coarsely chopped and loosely packed
1 tbsp. Asian chili-garlic paste
a few dashes of cayenne chili pepper hot sauce
1 lime
1. In a saucepan, combine the beans and cooked rice with the chili-garlic paste. Cook on medium-low heat, until it's nice and warm.
2. Remove from heat, add diced tomatoes and mangos, give it a stir, and top with cilantro and a spray of fresh lime juice. Break out the cayenne pepper sauce if you like things spicy. This would be a good place for some tofu sour cream too.
3 comments:
the recipes you have on here are awesome, mike! i should bug candice for us to make one of these recipes. when we do (hopefully in the next couple of days) i'll let you know & take a picture. but i can't guarantee it will look as mouth-watering as yours do! hey, you should meet us in portland during the let live conference if you can! we have already bought our tickets and we'd both love to see you again.
This looks delish!
You definitely can't beat the combo of black beans & rice, that's for sure! And even though I don't really like mango, I bet it's really good in this dish.
Great recipe - thanks :)
I tried this recipe...or a close approximation...and it was great! It rescued dinner at the last minute. I blogged about it, and linked to your recipe. Thanks!
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