Black Beans with Mango Sauce

This recipe is adapted from an original by Mollie Katzen and it's definitely spicy divine. I plan to take it to a pot-luck tomorrow.

1 1/2 tablespoons olive oil
2 cups minced red onions
1-2 tablespoon minced garlic
1 (3 inch) jalapeno chile, seeded and minced
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
6 cups cooked black beans (3 15-oz cans, rinsed and drained)
6 tablespoons lime juice
2-3 large ripe mangoes, , minced
black pepper
minced fresh cilantro (optional)

Directions: Saute bacon in dutch oven until crisp-tender, remove and drain on paper towels reserving drippings. Add 1 ¾ cups of the onion, and the garlic, chili, ginger, cumin and salt. Sauté over medium-high heat for about 3 minutes adding olive oil if needed. 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 a spoon, and transfer to a bowl. Stir the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Add the black pepper and crumbled bacon, then cover and let stand for about 15 minutes to let the sauce develop.