Black beans with Mango

I know the photo looks a lot like the black-bean chili, but this has a completely different taste.

Bags of dried beans always tell you to "sort and rinse" the beans. I did find a couple of beans that looked less than perfect. The big surprise was a rock about the size of three beans. Always take a look at your dried beans before cooking them!

To dice a mango, slice off the two halves on either side of the large seed. With a paring knife, cut a grid in each hemisphere. Invert the skin, then scoop out the flesh with a large spoon.

According to a bag of dried black beans, 1/4 cup is one serving. More likely, you'll use a little less if you're having this as a side. I'll still give you the one-cup recipe.

1 C dried black beans

water

1 large, ripe mango

1/2 C diced onions

1/2 tsp salt

1/4 tsp pepper

1. Measure, sort, and rinse beans. Place in small saucepan with about 3 C water. Let soak for 6 hours. Drain off water.

2. Add soaked beans, onions, salt, pepper, and 1-1/2 C water to saucepan. Bring to a boil. Reduce to simmer and cover. Simmer for 1 hour.

3. Dice mango and add to pot. Add enough water to cover. Simmer about 30 minutes, until mango is very soft and beans are fully cooked. Serve hot.

Serves 4-6

Difficulty rating  :)