Quick Fix: Tropical Beans and Rice

Can you believe I used to hate beans? All of them. I was crazy I tell you. Crazy!

But I always try and make a point of tasting things I don't like because my tastes change as I get older. Some of the things I used to not eat but now love include: spinach, bleu cheese, asparagus, beans, and lobster. Imagine what I would be missing if I hadn't given these things tries! Right now I am working on fish. Ugh.

This is a quick and easy meatless dinner, and a good way to get your veggies in. And you can easily alter it to your own tastes or what you have on hand. These also make a great side for some grilled chicken or a roast pork.

I serve this over cooked brown rice.

Tropical Beans and Rice
Makes 6 servings
155 cals / 1g fat / 36g carbs / 8g protein

2 cans black beans
1 tsp olive oil
2 mangos
1 small red onion
3 cloves garlic
1 red pepper
1 green pepper
1 jalapeño (optional)
2 tsp apple cider vinegar
2 tsp sugar
1 1/2 tsp cumin
1 1/2 tsp salt
1 tsp pepper

1. Get all the veggies cut first: peel and chop the mangos, dice the red onion, mince the garlic, chop the red and green peppers, remove seeds and stem from jalapeño and mince (if using).

2. Heat oil over medium high heat in a large pot and add the onion. Cook until softened, about 5-7 minutes, then add the green and red pepper, garlic, and jalapeño. Continue to cook until peppers are tender crisp, another 5 minutes or so.

3. Drain and rinse the beans and add to the pot. Stir in mango, vinegar, sugar, cumin, salt, and pepper. Add juice from the limes, and continue to cook until beans are warmed through and starting to smush, about 5-10 minutes. If the beans start to look a little dry, add a bit of water. Adjust the spices. Serve over rice.