Black Beans and Mango
1 mango
5 cloves of garlic (chopped)
15 oz of black beans
1/2 cup of vegetable broth
1/2 fresh cilantro (chopped)
3 tablespoons of onion (chopped)
2 tablespoons of vegan sour cream
2 teaspoons of jalapeno pepper (chopped)
1 tablespoon of oil
1 teaspoon of cumin seeds
1 teaspoon of corn starch
1 teaspoon of soy sauce
In a saute pan, bring the oil to low heat. Add the pepper, onion, cumin seeds, and garlic and cook until aromatic. Add the black beans and let cook for 3-5 minutes. The onions should be translucent by this time. Add the broth (or water) and soy sauce and bring to a slight simmer.
While the water is heating, take a non-stick pan and heat on med with just a touch of oil. Chop the mango into small pieces. Once the oil is hot, add the mango and lte it cook until it turns brown. This should take about 3-5 minutes.
Once the water and black beans are simmering, add the corn starch and vegan sour cream. Mix well. This should turn the color a light brown. Once the sour cream has melted and the corn starch has folded in, add the cilantro and stir well.
I set mine of a bed of kale and riceand topped it with some additional sour cream, mango, and cilantro. I enjoyed the meal and I think it was just want Jamie might have wanted. As a bonus, Jamie even did the dishes!
For dessert, we had an apple crisp that I had made last night. It was a nice treat. I still can not master the crumble. I will get it one of these days and when I do I will be sure to share the recipe. The apples always come out great. i guess I should learn to follow directions so that I can be a better baker.
