Last updated on April 15th, 2020
Black Beans with Mango Salsa and Yellow Rice is one of the best things I’ve ever put in my mouth. The beans are zingy with lime juice and red curry paste. Meanwhile, the sweetness of the mango salsa is tempered with cayenne pepper. And oh, the rice! Ground turmeric gives the grains a golden color, while coconut milk lends remarkable flavor. Blah, blah, blah. Let’s make this dinner!
Note: I adapted this recipe from The Moosewood Restaurant Table cookbook (2017; St. Martin’s Griffin). The book contains 250 vegetarian recipes. Click here for details.
Another note: Black Beans with Mango Salsa and Yellow Rice comes together fairly quickly (about 30 minutes from start to finish). Make the mango salsa first. Then, move on to the rice. And while the rice is simmering, assemble and cook the black bean mixture.
The Mango Salsa
To start, peel and dice 2 or 3 mangoes…
And put them in a bowl.
Now toss the mangoes with the juice of 1 lime…
Plus a nice pinch of cayenne pepper…
And a sprinkling of chopped cilantro. Set the salsa aside.
Next, briefly rinse 1 1/2 cups white rice. This way, the grains won’t stick together as they cook.
Put the rice in a heavy, medium-size pot, and add 1 teaspoon ground turmeric.
Also add 1/2 teaspoon salt…
And 1 teaspoon vegetable or olive oil.
Set the pot over medium heat, and stir slowly and continuously for about 2 minutes.
Then add 1 1/2 cups water and 3/4 cup coconut milk. That’s half of a (13.5 ounce) can of coconut milk. We’ll add the remaining milk to the beans in just a minute. Please don’t rush me.
Cover the pot, reduce the heat to “low,” and let simmer quietly until the liquid is evaporated — 15-20 minutes.
When the rice is done, fluff it with a fork.
Then place your favorite kitchen towel over the pot, and replace the lid. The towel will stop the rice from gumming up, while the lid will conserve warmth.
The Black Beans
In a large skillet, warm a glug of olive oil (or vegetable oil) over medium heat. (Related post: Black Bean Burgers.)
To the skillet, add 2/3 cup minced shallots or diced onion.
Also add 2 or 3 cloves of garlic (or, use garlic paste)…
And 1 tablespoon of fresh, grated ginger. Saute the works until the onion starts to color — about 5 minutes.
Then add 4 1/2 cups drained cooked black beans (the equivalent of three 15-ounce cans).
Now stir in 2 teaspoons red curry paste, which mercifully is not enough paste to set your tongue on fire…
1/4 cup fresh lime juice (I used the juice of 2 limes)…
The remaining 3/4 cup coconut milk…
1 tablespoon brown sugar if you’re not afraid to use it…
And 3/4 teaspoon salt (or to taste).
Permit the beans to simmer for 10-15 minutes, then use a common potato masher to mash some, though not all, of the beans.
What’s say we eat? Put some of the rice on a plate or in a shallow bowl…
Add a portion of the black bean mixture…
And top off with some of the mango salsa!
This is delicious. It’s also vegan. At least, I think it’s vegan.
Think you’ll give this Black Beans with Mango Salsa and Yellow Rice a whirl in your own kitchen? Post a comment below. As always, I love hearing from you! xKevin
Here’s the printable:
Black Beans with Mango Salsa and Yellow Rice
For the mango salsa:
- 3 mangoes, peeled and diced
- 2 tablespoons fresh lime juice
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chopped cilantro
For the rice:
- 1 1/2 cups white rice
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 teaspoon vegetable or olive oil
- 1 1/2 cups water
- 3/4 cup coconut milk
For the black beans:
- 2 tablespoons olive oil (or vegetable oil)
- 2/3 cup minced shallots or onion
- 2 large garlic cloves, minced
- 1 tablespoon peeled and grated fresh ginger
- 4 1/2 cups drained, cooked black beans (3 15-ounce cans, drained)
- 2 teaspoons red curry paste
- 1/4 cup fresh lime juice (about 2 limes)
- 3/4 cup coconut milk
- 3/4 teaspoon salt (or to taste)
- Optional: 1 tablespoon brown sugar
Making the mango salsa:
- Stir together the salsa ingredients in a medium bowl. Set aside to let the flavors develop.
Making the yellow rice:
- Briefly rinse and then drain the rice in a fine-mesh sieve. In a saucepan over medium-high heat, add the rice, turmeric, salt, and oil. Stir slowly and continuously for about 2 minutes. Add the water and coconut milk and bring to a boil. Then cover the pot, lower the heat, and simmer quietly until the liquid is absorbed -- 15-20 minutes. Off heat, fluff the rice with a fork. Cover the pot with a kitchen towel and put the lid on top. Let sit until serving time.
Making the black bean mixture:
- While the rice is simmering, tip the oil into a large skillet over medium heat. Add the shallots or onions, the garlic, and the ginger. Saute until the color begin to color -- about 5 minutes. Add the beans, curry paste, lime juice, coconut milk, salt, and (optional) brown sugar and stir well. Simmer, stirring often, for 10-15 minutes. Off heat, mash some but not all of the black beans.
- Divide the rice among 4 plates or shallow soup plates. Top with the black beans and salsa. Serve warm.