Ingredients
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1 tablespoon olive oil
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1 small onion, finely chopped
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1/2 red bell pepper, seeded and chopped
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2 garlic cloves, minced
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1 jalapeno, seeded and minced (any hot chile pepper okay)
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1 teaspoon fresh ginger, peeled and minced
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1/2 teaspoon ground cumin
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1/2 teaspoon ground allspice
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1/2 teaspoon dried oregano
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2 (15 1/2 ounce) cans black beans, drained and rinsed
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1 cup water
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1/2 teaspoon light brown sugar
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1/2 teaspoon salt
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1/4 teaspoon black pepper, freshly ground
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2 mangoes, ripe, medium sized, peeled and flesh diced
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3 cups cooked long-grain brown rice (white rice okay)
Instructions
- 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.