Caribbean Black Beans With Mango Salsa Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 t: Vegetable oil,
-pepper,
1 cup: Chopped onion,
2 T: Chopped cilantro,
1/4 cup: Water,
SALSA,
1 1/2 t: Minced garlic,
1 large: Mango, about 14 oz
1 1/2 t: Gratedfresh gingerroot,
-coarsely chopped,
2 can: , (19oz each) black beans,
2 T: Chopped cilantro,
-, drain only 1 can
2 t: Orange juice,
1/4 cup: Orange juice,
1 t: Cider vinegar,
1/4 t: EACH salt and crushed red,
Directions:
Heat oil in a large skillet. Add onions. Cover and cook over medium
heat 3-5 minutes or until amost tender and lightly browned. Stir in
water, garlic and ginger. Cover and cook 5 minutes, or until onions
are tender. add beans, orange juice, salt and pepper, and bring to a
boil. Reduce heat and simmer 5 minutes for flavor to develop. Stir
in cilantro. While beans cook, mix salsa ingredients into a small
bowl. Spoon beans over rice and top with the salsa. Serves 4. Per
serving: 278 cal, 14 gr pro, 2 gr fat, 0 mg chol, 873 mg sodium.
Origin: Womens Day Magazine, October 1994. Shared by: Sharon
Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-04-94
Source from luhu.jp
heat 3-5 minutes or until amost tender and lightly browned. Stir in
water, garlic and ginger. Cover and cook 5 minutes, or until onions
are tender. add beans, orange juice, salt and pepper, and bring to a
boil. Reduce heat and simmer 5 minutes for flavor to develop. Stir
in cilantro. While beans cook, mix salsa ingredients into a small
bowl. Spoon beans over rice and top with the salsa. Serves 4. Per
serving: 278 cal, 14 gr pro, 2 gr fat, 0 mg chol, 873 mg sodium.
Origin: Womens Day Magazine, October 1994. Shared by: Sharon
Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-04-94
Source from luhu.jp