Ingredients

2 cups chopped onions
2 tablespoons minced jalapeno chili
2 to 4 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger
Four 15-ounce cans black beans, rinsed, drained, or 6 cups cooked dry-packaged black beans, rinsed, drained
Two 14 1/2-ounce cans diced tomatoes, undrained
1/3 cup honey
1/3 cup packed light brown sugar
3/4 teaspoon dried thyme leaves
1 teaspoon salt
1/3 cup cubed fresh or jarred mango
1/3 cup sliced banana (see note)

Directions

Combine all ingredients, except mango and banana, in 3-quart casserole. Bake at 350 F, covered, 30 minutes; uncover and bake to desired thickness, about 1 hour. Spoon mango and banana on beans before serving. Makes 8 servings (about 1 cup each)

Note: If desired, ripe plantain can be substituted for the banana.

Nutrition information per serving: 289 cal., 60 g carbo., 11 g pro., less than 1 g fat, 10 g dietary fiber, 1,296 mg sodium, 0 mg chol.