Happy Cinco de Mayo!
Okay okay, I may not be Spanish, not even close, but I remember back in grade 10 when I took Spanish class we had celebrated Cinco de Mayo and it was a lot of fun. Here is just a little snippet from Wikipedia as to what this date commemorates: "Cinco de Mayo (Spanish for "fifth of May") is a holiday held on May 5. It is celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla. The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862. Contrary to widespread popular belief, Cinco de Mayo is not Mexico's Independence Day, the most important national patriotic holiday in Mexico, which occurs on September 16th."
Before I left for British Columbia I made one fanstastically delicious meal (yes, I'm aware that isn't a word), but it was just so darn good. I doubt this is a Mexican dish (if I had to guess it would be Cuban), but... it's the closest recipe I have towards flavours that resembles Mexico, and since I am not at home it is harder for me to make stuff since I don't have my go-to pantry.
This dish is fantastic. It was very easy to whip together. It is healthy. It is filling. It has plenty of good nutrition. It has fruits, legumes, vegetables, grains, I just loved it. Heck, it's been a bit since I've made it and I'm still thinking about it. This would certainly be great during the summer with a nice mojito, oh yes that's for sure. I loved this and will be making it again!
Black Bean and Mango Curry
Recipe taken from here
- 1 tbsp EVOO
- 1 tsp Earth Balance or butter
- 1 medium red onion, diced
- 1 heaping tbsp curry powder
- 1/2 tsp sea salt
- 2 15-ounce cans black beans (about 3 cups cooked black beans)
- 1 mango, chopped
- A few dashes cayenne
- Green onions for garnish
Place a large (10- to 12-inch) heavy skillet over medium heat and wait for about a minute. Pour in oil and swirl to coat the pan. Toss in the butter, and swirl until it melts into the oil. Add the onion, curry powder, and salt. Cook, stirring occasionally, for about 5 minutes, or until the onion begins to soften.
Set a colander in the sink and pour in the black beans; give them a quick rinse and allow them to drain. Add the beans to the onions, stirring until they get completely coated with the onion and spices. Turn the heat to medium-low, and cook, stirring occasionally, for 5 minutes.
Stir in the mango, and cover the pan. Let it cook on its own for another 5 minutes, then give it a stir. If it looks like it needs more “sauce,” you can add up to 1/2 cup water. If you do, let it come to a boil, then turn the heat back down to low, cover the pan again, and cook slowly for and additional 10 minutes. (At this point, the curry benefits greatly from being allowed to just sit, covered, off the heat for about 5 to 10 minutes longer. Not absolutely necessary, but it helps develop the flavor.) Serve hot, over rice, topped with a fine dusting of cayenne. Garnish with green onion or parsley and scallions as original recipe called for.