This should have your hips twirling and body moving in no time.
1. For the mango: Peel and chop the mango into 1cm cubes. Mix the chopped onion and mango together in a bowl. Cut the lime in half and squeeze juice over mango and onion to taste. Add black beans, stirring gently until beans are dispersed throughout, then mix in a sparse sprinkling of cilantro for colour.
2. Add black beans, stirring gently until beans are dispersed throughout, then mix in a sparse sprinkling of cilantro for colour.
3. For the black beans:
4. If using dried black beans be sure to soak beans overnight.
5. Sweat onions and garlic off using knob of butter and dash of oil. Place beans in pan, and cook beans with onions until skin appears glossy (usually 2-3 minutes), stirring frequently.
6. Add stock to cover beans, and add spices, crushing cumin seeds to release potency before adding.
7. Roughly chop cilantro (coriander) and add to beans.
8. Bring to a boil and then simmer gently for about 30 minutes until beans are cooked. Do not boil too long or the skin on the beans will tear and burst.
9.Once cooked remove from heat and let cool. Let the beans sit in liquid until last possible moment, then rinse the beans and place in the salsa before serving.
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