BLACK BEANS IN MANGO SALSA
About 6 servings, depending on what else is served

1 1/2 tablespoons olive oil
2 cups minced red onion
1 tablespoon minced garlic
1 (3-inch) jalepeno chile, seeded and minced
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons salt
About 6 cups cooked black beans (3 15-ounce cans, rinsed and drained)
6 tablespoons fresh lime juice
2 large ripe mangoes, minced
Freshly ground black pepper to taste
Minced fresh cilantro (optional)
Squeezable wedges of lime

Heat the oil in a medium-sized skillet. Add 1 1/4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt. Saute over medium-high heat for about 3 minutes. Turn the heat down 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 slightly with the back of the spoon, and transfer to a bowl. Stir the remaining lime juice and about half of the chopped man-goes directly into the hot beans, mashing the mangoes a little as you stir. Grind in 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, topped with the remaining red onion and mango, and some minced cilantro, if desired. For a finishing touch, tuck a juicy wedge of lime into the side of each serving.