Welcome to Frugal Food Thursday! If you have a great frugal recipe, please link up below!
This week, I'm featuring my Mango Black Beans and Rice!
The first mangoes on my backyard tree are finally ripening. I love having free fresh fruit right in my backyard! Last year, I featured mangoes throughout the months of May and June, including these recipes:
- Green Mango Salsa
- Mango and Pineapple Salsa
- Mango Butter
- Mango Chile Sauce
- Mango Jam
- Mango Gingersnaps
- Sour Mango Coleslaw
Here's the recipe:
MANGO BLACK BEANS AND RICE
3/4 cup rice (I used short-grain Arborio rice, but long-grain is fine, or use brown rice to make it more healthy)
2 tbsp olive oil
1 onion, diced
3 garlic cloves, finely chopped
1/2 red pepper, chopped
1 14.5-oz can black beans, drained
2 tbsp vinegar
1/2 tbsp hot pepper sauce
1 tsp dried oregano
1/2 tsp black pepper
1 mango, diced (here's how to cut a mango)
In a small saucepan, cook the rice according to package directions.
In a large skillet with a lid, heat the olive oil over medium heat. Add the onion and cook, stirring, for 3-4 minutes or until the edges of the onion pieces are starting to brown. Add the garlic and cook, stirring, for 1 more minute. Add the red pepper and cook, stirring, for 2-3 more minutes.
Add the black beans, vinegar, hot pepper sauce, and spices. Turn heat to high and bring to a boil. Turn heat down to medium-low, cover, and simmer for about 10 minutes.
Uncover the skillet and add the diced mango. Stir, then recover the skillet and simmer for another 5 minutes.
Serves 4-6 as a side dish.
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