Instructions

  1. Heat oil in large skillet over medium heat.
  2. Add onion, bell pepper, garlic and jalapeno, cover, and cook 5 minutes until softened.
  3. Add in seasonings, mix well and cook for 1 minute.
  4. Transfer mixture into a 3 1/2 to 4 quart slow cooker.
  5. Add bean, water, brown sugar, salt and pepper.
  6. Stir well.
  7. Cover and cook on low for 6 to 8 hours.
  8. Add the cooked rice and the mangoes.
  9. Allow to cook another 10 minutes.
  10. Serve and enjoy.