Here's one I like to take to work for potlucks and such. It's always a big hit. I especially enjoy it in the summer, but who am I  kidding, I won't turn my nose up at it any time of year!

BLACK BEANS IN MANGO SAUCE

1 1/2 Tbs. olive oil

2 cups minced red onion, divided

1 Tbs. minced garlic

1 3-inch jalapeno chile, seeded and minced

1 1/2 Tbs. minced fresh ginger

1 1/2 tsp. cumin seeds

1 1/2 tsp. salt

About 6 cups cooked black beans (3 15-ounce cans, rinsed and drained)

6 Tbs. fresh lime juice

2 large ripe mangos, minced as best you can (part mashed is OK)

Freshly ground black pepper to taste

Minced fresh cilantro (optional)

Squeezable wedges of lime

Heat the oil in a medium-sized skillet. Add 1 3/4 cups of the onion, the garlic, chile, ginger, cumin seeds and salt. Sauté over medium-high heat for about 3 minutes.

Turn down the heat to medium-low and add the black beans and about half the lime juice. Sauté for about 5 more minutes, or until everything has mingled nicely and the beans are heated through. Mash the beans with the back of the spoon and transfer to a bowl.

Stir the remaining lime juice and about half of the chopped mangos directly into the hot beans, mashing the mangos a little as you stir. (I add about 1/2 tsp. soda at this point.) Grind some black pepper, then cover and let stand for about 15 minutes to let the sauce develop.

Serve warm, at room temperature, or even cold, ( my favorite is cold!)  topped with the remaining red onion and mango. Add some minced cilantro, if desired. For a finishing touch, tuck a juicy lime wedge into the side of each serving.

Menu suggestion: Serve with rice and broccoli or with spinach salad and cornbread. ( I like it served over steamed white rice)

Also, can be served wrapped in corn tortillas, and topped with some of the black beans and mango sauce , garnish with cilantro and lime.