Most vegetarians love black beans and rice, and this Cuban black beans and rice recipe with mango just kicks it up a notch!
Recipe and photo courtesy of Bush's Beans.
Ingredients:
- 1 tbsp olive oil
- ¾ cups onion, chopped fine
- ½ cup green pepper, chopped fine
- 1 cup tomatoes, diced
- 1 can (15 ounces) black beans, drained (reserve liquid)
- ½ tsp thyme
- 1 tsp garlic salt
- 3 tbsp apple cider vinegar
- ½ teaspoon hot pepper sauce
- 2 cups cooked white rice
- 1 mango, diced
- lime wedges to garnish (optional)
Preparation:
In large skillet heat olive oil; cook onion and green pepper until crisp tender; stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes.
Add vinegar, pepper sauce, and reserved juices, continue to cook for an additional 5 minutes.
Serve black beans over cooked rice topped with diced mango.
Garnish with fresh lime slices, and squeeze a bit of fresh lime juice on top just before eating.
