Black Beans and Rice with Mango Salsa

This is about as simple a meal as you can make and still have something pretty special. You could even make this in a slow cooker. I usually serve this over Rice, topped with the Mango Salsa. On the side I also offer sour cream, shredded cheese, fresh tomato and sweet onion, chopped, for extra garnishing, but these are optional. Homemade tortilla chips or Jalapeno cornbread round out the meal, if you like. An added bonus to this dish is low cost. I can make this meal for about 75 cents a person. The most expensive ingredient is the Mango, unless you have to buy the spices. Black beans are very economical if you buy in bulk, like I do. They are also easier to find organically grown as dry beans. Using canned black beans doesn't affect this recipe in any way, other than the cost. 

What You Need for Black Beans:
1 pound black beans, washed
1/4 cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 sm. can tomato paste
1/4 cup diced jalapenos, drained (optional)
1 tablespoon vinegar
1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon black pepper
Some type of cooked rice

Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
Into the onion mixture, stir the drained beans, water, tomato paste,jalapenos, and vinegar. Season with cumin, salt, sugar, and pepper. Bring to a boil.
Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
Serve over rice, with Mango Salsa and your choice of garnish. This will make 8-10 servings.