Mango Salsa Black Beans + Red Coconut Rice

I'm not sure what exactly it is. The older I get the less I'm able to tolerate bullshit benightedness (I love Word of The Day). The less I can accept it. I don't know why. I just don't have the mental stamina or the tolerance in the capacity that is needed to deal with it. Maybe, I'm just getting meaner? Doubtful. Maybe, at this point in my life I have better things to do. Probably. Maybe, I've just realized that being the nice girl with no opinions is innocuous, downright vapid, and horridly lame. Most likely. Yes, at this rate I will be a downrightmean old opinionated lady. No, that's not true. I won't. Just because you're old doesn't mean you're allowed to be rotten. I'm sorry, it doesn't. I don't care how many great grandchildren you have. It's no excuse. Maybe, it's the German I'm learning. I'm almost halfway done! Woot, woot! Level 8! Yes, I'm still rockin' it over at Duolingo and I think you should too. However, quite possibly, it's simply that I happen to be riding a streak of sassiness.

Well, at any rate, this Mango Salsa Black Beans + Red Coconut Rice was absolutely delicious and the perfect meal for my newfound boldness. Creamy black beans melt with fluffy lime coconut rice and garnished with cilantro and mango salsa.  This dish can be best summed up by Todd, "It's got a lot going on." Much like me.

Mango Salsa Black Beans + Red Coconut Rice

Now go make this dish. Challenge your ideals and question your actions. Research your information and form personal opinions. Try to be better than you are right now. Most of all though, be wary of insipidness and ignorance.It's ubiquitous. That's the advice for today. Just try to avoid all the morons.

Mango Salsa Black Beans + Red Coconut Rice


Mango Salsa Black Beans + Red Coconut Rice
By

Creamy black beans melt with fluffy lime coconut red rice and garnished with cilantro and mango salsa.

Ingredients
  • ½ cup unsweetened coconut flakes
  • 1 cup red rice, dry
  • 2 cups vegetable broth
  • 4 cups water
  • ¼ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp. olive oil, divided
  • 2 tsp. chili powder
  • ¼ tsp. chipotle chili powder
  • 1 medium yellow onion, diced
  • 2 15 oz. can black beans, drained and rinsed
  • 1 cup water
  • 1 lime, juiced
  • ½ cup cilantro, chopped
  • 1 cup mango salsa
Instructions
  1. Preheat oven to 350° F. Scatter coconut flakes on a baking sheet and bake for 5 minutes. Ensure that they don't burn. Once they turn a tan color, remove from oven and set aside.
  2. In a large saucepan bring the rice, vegetable broth, water, 1 Tbsp. olive oil, salt, and pepper to a boil over high heat. Give it a good stir, then once it reaches a boil, cover and turn down to simmer for about 45 minutes or until all the water is gone and the rice is fluffy. Towards the end, give it a few more good stirs to keep the rice from sticking to the bottom of the pot. Add more water as needed. Red rice seems to take a lot of water I've noticed. If you're using different rice, then adjust accordingly.*
  3. Meanwhile, in a large frying pan heat 1 Tbsp. olive oil over medium-low heat. Add in the chili and chipotle chili powder and saute a few minutes, then add the chopped onion and saute for about 5 minutes. Next, add the beans and 1 cup water and allow to simmer over low heat, uncovered, for about 20 minutes. Stir occasionally.
  4. Remove the beans from heat after the 20 minutes and add the coconut, lime juice and cilantro. Stir well to combine. Serve the beans over the rice and top with ¼ cup mango salsa.

  5. Prep time:
    Cook time:
    Total time:
    Yield: 4 servings

Save Money!

I buy my red rice here. It’s only $0.14 per oz versus $0.34 per oz at our local grocery store!


Other recipes you may like

For fun, what am I listening to? Blitzen Trapper – Furr

Roasted Corn & Spicy Lime Soup

So it was 85 F yesterday when I left work. 80-freaking-5 degrees, people! Now, there are many reasons why I live in Alaska, but a very major one is the fact that I don't have to endure the sweltering, awful heat. I've never done well with it. I'm quite pale and definitely possibly allergic to the sun and I'd much rather be too cold as opposed to too hot. Have you ever watched Game of Thrones? You know the Wildlings? That's me. I'm Ygritte...but maybe not as pretty and I don't have red hair. Otherwise though, you know. I told Todd it was time to move North...yes, more North. The leaves aren't even all the way out yet, Alaska! 85 degrees. What is happening!? Summer is coming.

I'm don't mean to complain. The evenings are nice, but the house is 80 F when I get home! Bleck. Too hot for me! So anywho, I knew  I wanted something cold for dinnerI also happened to have seven, yes seven, grilled corn cobs in their husks just hanging out in the fridge. We brought them to a BBQ over the weekend, but the corn was put on the grill later in the evening and everyone had already eaten, and sadly, the corn was forgotten. And thus, it made perfect sense to make Chilled Roasted Corn & Spicy Lime Soup, but really you can have it hot too. I hear it's a-storming in the states (also known as the lower-48, it's what we Alaskans call the Continental US). Maybe it's more hot soup weather down that way.

Produce on Parade: Roasted Corn & Spicy Lime Soup

This soup is creamy and thick, and slightly spicy due to the chili paste with a boost of zest from the fresh lime juice. The kernels can be blended very well to make a smooth soup or just barely to lend to a more chunky soup. Also, it can be served chilled or hot! This recipe makes a lot of soup so feel free to cut the recipe in half or use the full recipe and just freeze the leftovers for later.

Roasted Corn & Spicy Lime Soup

Inspired by The View From Great Island

Makes about about 12 cups

  • 1 Tbsp. olive oil
  • 2 small yellow onions, chopped
  • 3-5 red swiss chard leaves (or kale, spinach), chopped
  • 7 roasted ears of corn, kernels sliced off
  • 1 tsp. ground fresh chili paste
  • juice from 2 limes
  • 1 15 oz. can of full-fat coconut milk
  • generous pinch of salt
  • ground black pepper
  • cilantro for garnish (optional)

A quick note - If your corn isn't already cooked, it can be grilled or baked in a 400 degree oven for about 35-45 minutes, with husks on.

Back to business. In a large frying pan, heat the olive oil over medium-low. Add the chopped onions and saute for about 5 minutes, or until they begin to brown. Add the washed and chopped swiss chard leaves and saute a few more minutes.

Produce on Parade: Roasted Corn & Spicy Lime Soup

Slice off the kernels of the roasted corn. If you've ever had braces this will bring back painful memories. Try to fight back the tears and think of your now perfectly straight teeth as you slice away.

Produce on Parade: Roasted Corn & Spicy Lime Soup

In a large blender, add 4 cups of cold water. Add all the kernels and blend, blend, blend. You can process it until smooth or just very slightly to have a chunky soup. Pour the contents into a very large bowl or soup pot. Now, add 2 cups of water, the onions and swiss chard as well as the chili paste and coconut milk to the blender and blend until smooth. That's a big ol' blender full o' corn right there.

blenderocorn

Add the blender contents into the same large bowl or soup pot and whisk to combine. Add sea salt and ground black pepper to taste and garnish with cilantro .

[gallery type="rectangular" ids="721,718,719"]

If you desire the soup hot, then just heat it up in the pot. If you'd like it chilled, pour into as many bowls as you are serving, cover them, and let chill for at least 30 minutes. Or just cover the whole pot and refrigerate until ready to serve.

Produce on Parade: Roasted Corn & Spicy Lime Soup

And completely unrelated...check out my new booties I just got! They were too cute not to share...

Produce On Parade

Zesty Coconut-Lime & Tofu Soup

It's been snowing. Yes, that's right, more snow. I'm  freaking out with excitement okay with it. I love the snow and I'm always a little mournful when I know the last snow has fallen. Well, I thought that was a few weeks ago when we had that unseasonably late snowfall. Now, let me be clear...this mid-May snow is not just a few flakes. This is A LOT of snow. So you can imagine my surprise when a few weeks later we now have even more snow! Voila! It's a spring miracle! Though it only sticks a day or two.

Anyways, with the snow and whatnot, I thought it was a good idea to make a nice robust soup. It's reminiscent of spring, light yet filling, and piping hot. Todd kept asking me about the soup broth. "It's killer! I mean it's really, really good! How long does it take to make this? Whatever combination you have in the broth, I need you to remember it. Can you do that? God, that broth is so good. Can we make it again?" Those are direct quotes.[gallery type="rectangular" ids="540,542"]

Here's what made it so great...the addition of fresh ginger, hand-squeezed lime juice and coconut milk lend a super zesty, zingy bite that's balanced with coconut-y creaminess. This soup is super flavorful and of course super nutritious.

Produce On Parade: Zesty Coconut-Lime & Tofu Soup

Zesty Coconut-Lime & Tofu Soup

Inspired by Oh My Veggies

Serves 4-6

  • 3 1/2 cups vegetable broth (I made my own bad ass broth...more on that later)
  • 1/4 tsp. salt (optional)
  • 2 inch piece of fresh ginger, peeled and thinly sliced
  • 1 (13.5 oz.) can of full-fat coconut milk
  • 15 oz. of extra firm tofu, cut into small cubes
  • 5 large brussels sprouts, thinly sliced
  • 1/2 cup lime juice (about 2 limes, don't you dare use bottle lime juice)
  • 3 Tbsp. liquid amino acids or soy sauce
  • 1 Tbsp. brown sugar
  • 1/4-1/2 tsp. red pepper flakes
  • small splash of rice wine vinegar
  • 1/2 cup fresh cilantro, chopped

In a large saucepan, bring the vegetable broth, ginger slices and salt to a boil. Once boiling, cover and reduce heat to medium.

Produce On Parade: Zesty Coconut-Lime & Tofu Soup

Next, add the coconut milk to the saucepan and stir. Add the tofu and the brussels sprouts and simmer for 5 minutes, uncovered. Finally, add in the remaining ingredients and simmer for another minute or two.[gallery type="square" ids="543,545,544"]

A note about the lime juice. Use fresh squeezed lime juice. If you're feeling rebellious and you use bottled lime juice you will be very, terribly sad and you will regret it. There is a time and a place for bottled lime juice and this is not it. Period. Don't do it. I've got my eye on you.

Wow, that was intense, sorry. Moving on...soup's up! Garnish with extra cilantro or basil or better yet mung beans too! My main store decided not to stock them anymore. Poo. It's okay, this soup was so good it didn't need them. Yum.