Black Beans and Rice with Mango-Peach Salsa

This is one of my favorite meals based on a Caribbean entree from Savannah's Toucan Cafe. 

Growing up with my best friends just outside of Savannah, Georgia was it’s own mini-culinary adventure. Savannah is full of unique eateries and samplings of treats from many places around the world. Toucan Café happened to be our own special spot for girls’ nights. This dish is based around a meal I had there back in 2004 – right before my friends dragged me to prom where I had my first (and accidental) dance with some guy named “Michael” who I would later meet again seven years later and marry.

BEANS:

1 onion, diced

1 yellow pepper, diced

3 stalks celery, chopped

2 cloves garlic, minced

1 tsp salt

2 T (white or rice) vinegar

2 tsp cumin

1 tsp chili

1 tsp garlic

1 tsp salt

1 tomato, diced

1 c carrots, chopped or julienned

1/2 bunch cilantro, chopped

2 cans black beans, drained and rinsed

3 bay leaves

1 c broth

SALSA:

1 mango

1 peach

1 dozen grape tomatoes

1/2 cucumber

1/2 avocado

1/2 bunch cilantro

DRESSING:

Tbs lime juice

1 Tbs maple syrup (vegan) or honey 

1/4 tsp salt

1.     Sweat the first four aromatics with the teaspoon of salt, adding garlic last to avoid burning.

2.     Once onions and celery are translucent, add the remaining ingredients in order, stirring frequently.

3.     Simmer covered for about 20 mins.

4.      While beans are cooking, chop the fruits and vegetables for the salsa and fill a small serving bowl.

5.     Whisk together lime juice, honey/syrup, and salt and pour over the salsa and toss.

6.     Serve beans over Spanish rice and top with fresh salsa.

7.     HINT: For easy but fragrant Spanish rice, replace water with chicken or vegetable stock and add 1 tsp each of chili, cumin, garlic, onion, & paprika powders for every cup of brown rice.