Go Back
–+ servings
Print Recipe
4.80 from 5 votes

Black Beans with Mango Salsa and Yellow Rice

A hearty vegan main course adapted from The Moosewood Restaurant Table (2017; St. Martin's Griffin).
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: black beans, coconut milk, mango, salsa, vegan
Servings: 4
Calories: 824kcal

Ingredients

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

Instructions

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.

Serving:

  • Divide the rice among 4 plates or shallow soup plates. Top with the black beans and salsa. Serve warm.

Video

Nutrition

Calories: 824kcal | Carbohydrates: 123g | Protein: 25g | Fat: 28g | Saturated Fat: 18g | Sodium: 750mg | Potassium: 1157mg | Fiber: 20g | Sugar: 15g | Vitamin A: 1540IU | Vitamin C: 46mg | Calcium: 107mg | Iron: 8mg