Black Beans & Mango
This is excellent served as a dip with sourdough crackers.
Ingredients marked with (W) available from Weigh Ahead
- Approx. 3 cups black beans, soaked overnight and simmered for 1 hour or until beans are soft and cooking water kept (w)
- 1 ½ tbsp olive oil (w)
- 1 red onion, chopped
- 1 clove garlic, crushed
- 1 tsp chili flakes (w)
- 1 ½ tbsp minced fresh ginger
- 1 ½ tsp cumin seeds (w)
- 1 ½ tsp salt (w)
- 6 tbsp fresh lime juice
- 1 large ripe mango, chopped
- Freshly ground black pepper, to taste (w)
- chopped fresh mint or coriander
- wedges of lime to serve
- Heat the oil in a medium-sized skillet. Add the onion, garlic, chile, ginger, cumin seeds, and salt. Sauté over medium – high heat for about 5 minutes.
- Turn the heat down to medium-low, add the black beans and about half the lime juice. Sauté for about 5 to 10 minutes, or until everything has mingled nicely and the beans are heated through. Add some bean cooking water to get the consistency you like. Mash the beans slightly with the back of the spoon, and transfer to a bowl.
- Stir the remaining lime juice and the chopped mango directly into the hot beans, mashing the mango a little as you stir. Grind in some 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 a little red onion, and some chopped mint or coriander, if desired. For a finishing touch, tuck a juicy wedge of lime on the side of each serving.