Prep 20 mins
Cook 6 hrs
This is so good and it's easy too. This recipe was found in Fresh From the Vegetarian Slow Cooker.
Make and share this Spicy Black Beans and Rice With Mangoes (Crock Pot) recipe from Food.com.
- 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
- 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.
I don't use my slow cooker often enough but this recipe gives me a great reason to use it more! After reading the review I used an extra large onion, quadrupled the cumin and doubled the rest of the spices. I didn't want to cook the rice separately so I used 1 cup of dry brown rice plus 2 extra cups of water from the start. I cooked it for about 3 hours on high heat. By that time the rice was finally getting cooked so I turned it down to low and added one of the mangoes. I cooed on low for another hour and added the second mango right before serving. I love spicy food and this was plenty spicy. I used jarred jalepeno slices that I chopped up instead of a fresh jalepeno. My husband also thought this was a great dish.
Great recipe. I kept the ingredients as written but, due to time, I amended to cook in my electronic pressure cooker. I would also like to try to cook it in the oven one time. I have to agree I found it is was a milder flavours than I was expecting but that was ok cause I was serving it as a side dish to a flavour-filled roasted pork tenderloin. If you want it kicked up abit, either increase the cumin or add 1/2 can of diced green chilies. The combination of the beans, with mango & (brown) rice was fabulous, thanks for sharing.
This was really good - I added some red pepper flakes to increase the heat a little. Because I kept the crockpot on after adding the mangoes, they had time to stew a little, which made the bean mixture a little sweeter and really brought everything together. Next time, I'll add them about an hour before the cooking time is over.