Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Vegetable oil |
| 1 cup | Chopped onion |
| ¼ cup | Water |
| 1½ teaspoon | Minced garlic |
| 1½ teaspoon | Gratedfresh gingerroot |
| 2 cans | (19oz each) black beans, (drain only 1 can) |
| ¼ cup | Orange juice |
| ¼ teaspoon | EACH salt and crushed red pepper |
| 2 tablespoons | Chopped cilantro |
| SALSA | |
| 1 large | Mango (about 14 oz) coarsely chopped |
| 2 tablespoons | Chopped cilantro |
| 2 teaspoons | Orange juice |
| 1 teaspoon | Cider vinegar |
Heat oil in a large skillet. Add onions. Cover and cook over medium heat 3-5 minutes or until amost tender and lightly browned. Stir in water, garlic and ginger. Cover and cook 5 minutes, or until onions are tender. add beans, orange juice, salt and pepper, and bring to a boil. Reduce heat and simmer 5 minutes for flavor to develop. Stir in cilantro. While beans cook, mix salsa ingredients into a small bowl. Spoon beans over rice and top with the salsa. Serves 4. Per serving: 278 cal, 14 gr pro, 2 gr fat, 0 mg chol, 873 mg sodium.
Origin: Women's Day Magazine, October 1994. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-04-94