This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.
Make and share this Frijoles Negros (Cuban Black Beans) recipe from Food.com.
Make and share this Uncle Bill’s Mung Bean Curry recipe from Food.com.
OMG!!!! This is sooo good I’ve been eating it plain. This is from the May 2013 edition of Southern Living, and it’s incredible. The only differences is that the original recipe calls for 1/3 cup chopped cilantro (which I hate and so omitted) and to grill the mangoes. Well, I like my mangoes just this side of spoiled (super super ripe) so they didn’t need grilling, but if you are using less ripe mangoes you’ll probably want to grill them, too. This is just too YUMMY.
Recipe as displayed on the wall at Cabo Wabo Cantina, Sammy Hagar’s restaurant/bar in Cabo San Lucas, Mexico. VERY potent! Can be served straight up as a martini, on the rocks, or blended as a frozen margarita. FYI: Damiana Liqueur is a light herbal-based liqueur from Mexico. It’s made with the damiana herb that grows in Baha California, Mexico. The bottle is uniquely shaped and is modeled after an Incan Goddess.
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