Black Beans with Mango & Cilantro

Black Bean Cilantro Mango

As  promised, more cilantro recipes!

We love love love these black beans. I’ve made them here and there over the years, and have “rediscovered” them…now that we live in the land of really inexpensive cilantro and super delicious mangoes. My oldest son isn’t the biggest fan of beans, but he seemed to enjoy these. I’m not sure if it was the added flavor from the cilantro, or that mangoes were included and made the beans a little sweeter (he’d eat 4 mangoes at once, if I let him!). These beans were a big hit for our family, and made for great lunch leftovers too!

(Helpful links: How to Choose and Cut a Mango, How to Cook Dried Beans, Rice and Beans Budget Recipes)

(Other Recent Cilantro Recipes: Avocado-Egg Breakfast Sandwich, Slow Cooker Cilantro-Lime Shredded Chicken)


Hope you enjoy this spin on black beans!

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Black Beans with Mango & Cilantro

Yield – 8 servings

Preparation Time – 10 minutes

Cooking Time – 90 minutes


  • 1 lb. dried black beans ($.89)
  • 2 mangoes, diced ($2)
  • About 10 cilantro stems with leaves, chopped ($.10)
  • 1 tsp ground cumin ($.05)
  • Salt and pepper
  • (Optional: 2 cups of chicken or vegetable broth)



  • Rinse and soak the dried beans. Drain and add to a large saucepan.
  • Fill the saucepan with water (and add 2 cups of broth if you’d like additional flavor), so it covers the beans with at least 1 inch of liquid.
  • Add the mangoes, chopped cilantro, cumin and some salt and pepper. Bring to a boil, then reduce heat to medium, cover and cook for an hour. After an hour, test the softness of the beans. Cook longer, checking every 10 minutes, if the beans are not tender.
  • Prepare rice or other side dish. (How to Bake Brown Rice in the Oven.)
  • Serve Black Beans with Mango & Cilantro over brown rice or with other side dish.

Cost $3.04

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  1. Beth Gould says

    I shared this on my FB page. Sounds delish, can’t wait to make. I see yummy lunches to look forward to at work soon! I love leftovers.

  2. Katie says

    It sounds delicious! Putting it on my weekly menu now.

    I’m wondering where you’re finding beans at 89 cents a pound these days? Bulk bins? I don’t have that available and am finding packaged prices at about $1.29 to $2.00.

    • says

      Yay Katie…I just moved back to the land of cheap dried beans. I find them at my local grocery store for that. In OH, I was also able to find them (sometimes the store brand, sometimes sale on name brand) for under a buck for a pound.


      • Katie says

        Good for you! My “buy” price has long been a dollar or less, but I’ve had to go up. I finally found the black beans NOT with the other beans, but in the Mexican section of my grocery store. :rollingmyeyes: $3 for a two pound bag. Ugh. They smell good cooking anyway.

  3. says

    These sound yum! I just adore cilantro and use it liberally. I am looking forward to adding some to my herb garden this year. I love the notion of adding some fresh mango for sweetness, I bet that just tastes yum!

    I have not been able to find black beans as cheap as you. But I did find 1 pound bags of pinto beans, black beans and kidney beans for $1 each at Dollar Tree last week. I bought several bags and am cooking them up in my crock-pot and freezing for quick meal prep.

    Must pin this recipe though – going to give this a try when I see a good deal on the mangoes!

  4. Casey says

    I home can my black beans from dry beans. If I wanted to use them for this recipe do you think I could just dice up the mango and add to the beans and cilantro and warm up on the stove with a little bit of cooking liquid (such as broth or water)? My beans are already soft, so don’t want to overcook! Looking for ways to use my beans and this recipe looks tasty!

  5. says

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    very large for me. I am looking ahead in your subsequent submit,
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