Without any more delay, I present:
Cuban Black Beans with Mango
Ingredients:
1 tablespoon olive oil
3/4 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 cup tomatoes, diced
1 (15-ounce) can black beans, drained - keep the liquid though!
1/2 teaspoon thyme
1 teaspoon garlic salt (we substituted this for real garlic instead)
3 tablespoons apple cider vinegar
1/2 teaspoon hot sauce
1 mango, diced
lime wedges (optional)
Then the recipe calls for 2 cups cooked white rice, but we made a bit more than that. You can probably use brown rice just as easily too.
Serves: Probably 4, but we just split it into 3 (Calories: 249 for a third, then an additional 363 calories if you have a cup and a half of white rice like I did); Prep time: 15 minutes (Maybe? My mom actually did the prep for this while I was finishing my Zumba workout); Cooking time: About 25 minutes (for the rice, the bean mixture is super quick)
Directions:
1. Start cooking the rice, since that takes the longest. The package should have the directions for whatever amount you want to make.
2. Heat the olive oil in a large skillet. The recipe doesn't give a temperature, so I just did it on medium. Cook the onion and green pepper until tender, but still crisp (2 minutes, approximately).
3. Stir in the tomatoes, beans, thyme, and garlic (or garlic salt). Cook for 3 minutes.
4. Add the vinegar, hot sauce, and the black bean liquid, then cook for another 5 minutes.
5. Serve over the rice and top with mango. Garnish with the lime wedge, if you choose to, and squeeze juice over dish.
Recipe review: Not only was this super quick and easy, it was also amazing! My mom's not the biggest fan of mangoes (crazy, right?), but she loved this recipe. Nice job, Glen!
Happy eating.
Cheers,
Emma
P.S. The cute cat picture for this entry is dedicated to my cat Smiley. After sixteen years with us, we had to say goodbye to her last Friday.
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