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Ingredientes
- 1 1/2 Tbsp. extra virgin olive oil
- 2 c. chopped red onion
- 1 Tbsp. chopped garlic
- 1 x inch jalepeno chile, seeded and chopped
- 1 1/2 Tbsp. chopped fresh ginger
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp salt About 6 c. cooked black beans (3 15-oz cans, rinsed and liquid removed)
- 6 Tbsp. fresh lime juice
- 2 lrg ripe mangoes, chopped Freshly grnd black pepper to taste Chopped fresh cilantro (optional) Squeezable wedges of lime
Direcciones
- Heat the oil in a medium-sized skillet. Add in 1 1/4 c. of the onion and the garlic, chile, ginger, cumin seeds, and salt. Saute/fry over medium-high heat for about 3 min.
- Turn the heat down to medium-low and add in the black beans and about half the lime juice. Saute/fry for about 5 more min, or possibly till everything has mingled nicely and the beans are heated through. Mash the beans slightly with the back of the spoon and transfer to a bowl.
- Stir the remaining lime juice and about half of the minced mangoes directly into the warm beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cover and let stand for about 15 min to let the sauce develop.
- Serve hot, at room temperature, or possibly even cool, topped with the remaining red onion and mango and some chopped cilantro, if you like. For a finishing touch, tuck a juicy wedge of lime into the side of each serving.
- Yield: About 6 servings, depending on what else is served
- Preparation Time: About 45 min (30 min of light work)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 91 | |
| Calories from Fat 33 | 36% |
| Total Fat 3.7g | 5% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 589mg | 25% |
| Potassium 191mg | 5% |
| Total Carbs 15.26g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 10.68g | 7% |
| Protein 1.03g | 2% |
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