Of all the varieties of beans and lentils in the world I think black beans are my absolute favorite. They cook relatively quickly in the Instant Pot and also turn out great when simmered in the slow cooker. Don’t soak them if you want them to retain their deep black-purplish color after cooking. Most Mexican restaurants now serve black beans as a vegetarian alternative to refried pintos. Pinto beans are often “refried” in lard. Anyway, I like to keep my black beans simple and add lots of flavorful toppings to the tostadas.
Now that summer has officially arrived I will make a pot of these beans regularly for a “cook-free” summer night delight. Once I get some real in-season tomatoes I will make pico de gallo or salsa fresca for a topping. What could be better!?!
Black Beans with Mangoes
- about 4 cups of freshly cooked black beans with cooking liquid reserved or 2 cans of black beans rinsed and drained
- 1 large onion, peeled and chopped
- 1 chipotle chili en adobo, minced and a little of the adobo sauce to taste
- 1 heaping tablespoon vegetable bouillon base
- 2 teaspoons oregano, preferably Mexican
- 1 large or 2 small perfectly ripe mangoes, peeled and chopped
Extras for Tacos or Tostadas
- corn tortillas
- thinly sliced cabbage or lettuce
- arugula
- pickled jalapeños
- grated or crumbled Mexican cheese
- diced avocado or guacamole
- your favorite hot sauce
- Pico de Gallo
- minced fresh cilantro
In a deep heavy skillet heat a little olive oil.
Add the onion and sauté until they are soft and a little brown.
Sprinkle in the oregano.
Stir and continue to cook for several minutes.
Now add the beans with enough liquid to just cover them.
If you used canned beans use water for the liquid.
Add the bouillon base and chipotle and adobo sauce.
Turn down the flame and simmer partially covered,
until the flavors have melded together.
Lastly add the chopped mango and let it simmer a bit longer.
The mango will get soft and perfectly complement the spicy beans.
Serve the beans on crispy tortillas “Tostada Style”
(bake shells in 400° oven until crispy, no oil needed)
or serve them in soft tortillas “Taco Style”
or make a hearty breakfast of Huevos Rancheros
This was and still is popular with our kids because everyone
uses only their favorite toppings.
🙂
Yum! That sounds delicious. We actually had black beans in a taco salad tonight. I wish I would have had mango to add to the salad. Thanks for the idea, Sabine! 🌮❤️
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Mangoes are so versatile! Taco salad sounds like something I should make for the upcoming heat wave. We’re supposed to reach 108 on Sunday! I hope you guys stay cooler! 🙂
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Yikes! We’re supposed to be above a 100. Pretty toasty for June. 😎
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Yikes is right! Stay cool and happy! 🙂
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Looks good Sabine. I’ve never tried mangoes before. Sounds nice for a Tex-Mex change of pace.
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It is a nice change, Linda! I love mangoes and can’t imagine never having tasted one. I hope you’ll try one some day!
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I have to expand my horizons Sabine.
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Yes, next time you go shopping get one item you’ve never tried before! 😉
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There’s an idea – there are many, I assure you!
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Sounds like a plan, Linda!
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This sounds good. I love black beans the best of all the legumes, also. I do not like mangos much so I might make this with avocado.
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LuAnne, black beans and avocado are another fabulous combination. Black beans are delicious no matter how they’re prepared!
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