Black Beans And Rice with Ginger
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1- 2 tbsp grated or minced fresh ginger
• 1 tsp chopped fresh thyme, or 1/2 tsp dried
• 1/2 tsp ground allspice
• 3 15 ounce cans black beans, drained and rinsed
• 1 cup orange juice
• pepper to taste
• mango salsa
• brown rice, pre-cooked
In a nonstick saucepan, stir-fry onions and garlic in a small amount of broth, water, wine, or other liquid for 5 minutes, until onions begin to soften.
Add ginger, thyme, and allspice and stir-fry 5 minutes more, until onions are very soft.
Stir in beans and orange juice and cook over low heat for about 15 minutes, stirring occasionally, until mixture thickens slightly Mash a few beans with back of spoon for thicker consistency.
Add pepper and serve over brown rice topped with mango salsa and crisped corn tortillas.