Last month, I checked out the happenings at the craft fair portion of the Pitchfork Music Festival. I chatted with a few friends & colleagues, and I made some new ones. Today, I wanted to feature someone I met at the festival – the lovely Kristen, who blogs about “gluten-free vegan cooking, gardening, making things, finding inner peace, and experiencing life” at // Peace // Love // Vegetables //. Kristen is sharing a drool-worthy recipe for Cuban Black Beans & Mangoes today. Num!
Cuban Black Beans & Mangoes is one of my favorite dishes—a fantastic combination of sweet and savory. My husband came up with this recipe a few years ago and it has been in constant rotation in our home since then. This is an easy to make dish that is both vegan and gluten-free, great for end-of-summer meals.
Ingredients:
- 2 cans of Cuban Black Bean Soup or Cuban Black Beans (whatever is available at your market), about 1/2 of the liquid drained
- 2 small onions, diced
- 1 large mango, cubed
- 2 tbsp maple syrup, more to taste
- salt to taste
- a few sprigs of cilantro, chopped
Instructions:
Saute the onions in a frying pan or cast iron skillet with a little bit of olive oil until they turn translucent and a little brown.
After draining about half of the liquid out of the black bean soup, add the beans to the skillet and stir in the maple syrup. Cook on medium-low until the liquid starts to cook out of beans. Remove from heat and salt to taste.
Add the cubed mango and chopped cilantro and stir into the beans.
It’s ready to serve! This is a really versatile dish that can be served over brown rice with avocado or dipped into with tortilla chips. It also tastes great hot or cold. We bring this to a lot of picnics and cookouts and it’s always a hit.
Kristen is a graphic designer and professor from Chicago. Her blog, // Peace // Love // Vegetables // is a chronicle of her attempts to make the big city feel a little smaller through knitting, community gardening, gluten-free vegan cooking, and everyday explorations.
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