Brazilian Black Bean Bake
Sweet and spicy tropical black beans with mango and banana.
2 cups chopped onions
2 tablespoons minced jalapeño chile
2 to 4 teaspoons minced gingerroot or 1 to 2 teaspoons ground ginger
4 (15-ounce) can black beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes, undrained
1/3 cup honey
1/3 cup packed light brown sugar
3/4 teaspoon dried thyme leaves
1 teaspoon salt
1/3 cup cubed fresh or jarred mango
1/3 cup sliced banana
- Combine all ingredients, except mango and banana, in 3-quart casserole.
- Bake in a preheated oven at 350°F (175°C), covered, 30 minutes; uncover and bake to desired thickness, about 1 hour.
- Spoon mango and banana on beans before serving.
Makes 8 servings.
Tip: If desired, ripe plantain can be substituted for the banana.
Recipe provided courtesy of The Bean Education & Awareness Network.