Black Bean & Mango Curry

Soak the black beans overnight in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set the beans aside. Then, in a pot, cook the aromatic long rice in abundant salted water for ab. 12-15 minutes. Once cooked, drain and set the rice aside. Meanwhile, place a large heavy skillet over medium heat and wait for ab. 1 minute. Right after, pour in EVO and swirl to coat the skillet. After 1 minute, also toss in the butter, swirling until it melts into the oil. Then, add in the onion, curry powder and salt. Cook, stirring occasionally, for ab. 5 minutes. As soon as the onion begins to soften, add in the beans, stirring until they get completely coated with the onion and spices. Turn the heat to medium-low, and cook, stirring occasionally, for 5-6 more minutes. Then, also stir in the mango and cover the pan. Let it cook for 5 minutes and give it a stir, adding ½ cup of water, if it looks too dry. If you do, let it come to a boil, then turn the heat back down to low, cover the pan again, and cook slowly for an additional 10 minutes. At this point, let sit, covered, off the heat for ab. 5 to 10 minutes. Not absolutely necessary, but it helps developing the flavour. Finally place the rice onto a serving plate and top with the black bean and mango curry. Sprinkle with a fine dusting of chilli pepper, garnish with parsley and scallions on top and serve.