Orthodox Mission – Hyde Park, Chicago

Black Beans in Mango Sauce from Claire Roosien


  • Olive Oil
  • 2 C minced red onion
  • 1 T minced garlic
  • 1 3-inch jalapeno, seeded and minced
  • 1 1/2 T minced fresh ginger
  • 1 1/2 t cumin seeds
  • 1 1/2 t salt
  • 6 C cooked black beans (or 3 15-oz cans)
  • 6 T fresh lime juice
  • 2 large perfectly ripe mangoes, minced
  • Freshly ground black pepper to taste
  • Minced fresh cilantro to garnish (optional)
  • Wedges of lime to garnish (optional)


Heat a couple tablespoons of oil in a large skillet.  Add 1 3/4 C of the onion, and the garlic, ginger, chile, cumin seeds and salt.  Saute medium-high for about 3 minutes, or until the onions begin to soften.
Turn the heat down to medium-low and add the beans and about half the lime juice.  Saute for about 5 more minutes, until everything has mingled nicely, and the beans are heated through.  Mash the beans slightly with the back of a spoon or spatula, and transfer to a bowl.
Stir the remaining lime juice and about half of the mango into the beans, mashing the mangoes a bit as you stir.  Grind in some pepper, then cover and let stand for about 15 minutes for the sauce to develop.
Serve warm or at room temperature with brown rice, topped with lime wedges, cilantro, and the remaining onion and mango.

(from Vegetable Heaven by Mollie Katzen, 1997 – a good recipe for company)