Spicy Black Beans And Rice With Mangoes (Crock Pot) - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 small onion, finely chopped
    1/2 red bell pepper, seeded and chopped
    2 garlic cloves, minced
    1 jalapeno, seeded and minced (any hot chile pepper okay)
    1 teaspoon fresh ginger, peeled and minced
    1/2 teaspoon ground cumin
    1/2 teaspoon ground allspice
    1/2 teaspoon dried oregano
    2 (15 1/2 ounce) cans black beans, drained and rinsed
    1 cup water
    1/2 teaspoon light brown sugar
    1/2 teaspoon salt
    1/4 teaspoon black pepper, freshly ground
    3 cups cooked long-grain brown rice (white rice okay)
    2 mangoes, ripe, medium sized, peeled and flesh diced
Preparation
    Heat oil in large skillet over medium heat.
    Add onion, bell pepper, garlic and jalapeno, cover, and cook 5 minutes until softened.
    Add in seasonings, mix well and cook for 1 minute.
    Transfer mixture into a 3 1/2 to 4 quart slow cooker.
    Add bean, water, brown sugar, salt and pepper.
    Stir well.
    Cover and cook on low for 6 to 8 hours.
    Add the cooked rice and the mangoes.
    Allow to cook another 10 minutes.
    Serve and enjoy.

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