Black Beans With Rice And Mangoes

This is one of those recipes that uses ingredients from both a short and long term pantry.  Beans and rice can be stored for long periods, while the peppers and mangoes can be stored for a shorter length of time in the freezer.  If you make this in the late summer, peppers from the garden are also an option.  This recipe was adapted from, Fresh From the Vegetarian Slow Cooker.

Black Beans With Rice and Mangoes

1 small onion

1/2 red bell pepper

1 small jalapeno, seeded

2 garlic cloves

1 teaspoon fresh ginger

1 Tablespoon olive oil

3 cups cooked black beans

1/2 cup water

1 teaspoon ground cumin

1/2 teaspoon allspice

1/2 teaspoon dried oregano

1 teaspoon brown sugar

salt and pepper to taste

1.  Put onion, red bell pepper, jalapeno, garlic, and ginger in a food processor and chop it up.

2.  Place all ingredients in the crock pot.

3.  Turn crockpot on low and cook for 6 to 8 hours.

4.  Serve over rice and top with chopped mango and scallions.


3 Comments on “Black Beans With Rice And Mangoes”

  1. Konnie Trone says:

    That really looks delicious.

  2. […] Black Beans and Rice – Black beans, rice, and spices from closet pantry.  Green peppers, mangoes, and jalapenos from the freezer. […]

  3. […] 6. Spicy Black Beans w/Rice […]

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