Mango And Black Bean Stew Recipes

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender.
• Add in the sweet potato, bell pepper, tomatoes, and water. Bring to a boil, reduce heat to low, cover and simmer until sweet potatoes are tender, about 15 minutes.
• Add beans and cook uncovered until heated through, then add the mango and cilantro and season with salt to taste.

Steps:

• Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
• Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Steps:

• This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
• Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.

Steps:

• Put the lime zest and juice, mango, avocado, tomatoes, chilli and onion in a bowl, stir through the coriander and beans.

Steps:

• Combine the tomato juice with 3 cups of the water in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 30 minutes. Set aside.
• Meanwhile, heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
• Stir in the sweet potatoes and the remaining 1 1/2 cups of water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.
• Add the beans, bell peppers, tomatoes, chili, cumin, and thyme. Simmer gently for 10 to 15 minutes longer, uncovered. The stew should have the consistency of a thick chili-moist but not soupy. Add a bit more water if too thick.
• Stir in half of the parsley and season with salt and pepper. Serve over the hot cooked rice in shallow bowls and garnish each serving with a little of the extra parsley.
• Nutrition Information
• Per serving:
• Calories: 363
• Total fat: 4g
• Protein: 14g
• Fiber: 13g
• Carbohydrate: 71g
• Cholesterol: 0mg
• Sodium: 150mg

Steps:

• Gently mix all ingredients together; avoid stirring, which mashes the salsa. Refrigerate until serving time. Serve at room temperature, using some to top the swordfish, the rest on the side.