Tasty Tuesday … Black Beans with Mangoes

12 comments
Cooking, Tasty Tuesday ..., Uncategorized, Vegan Dishes, Vegetarian Cooking

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.
🙂

Posted by

My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

12 thoughts on “Tasty Tuesday … Black Beans with Mangoes”

  1. 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! 🌮❤️

    Liked by 1 person

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