Spicy black Beans and Rice with Mangoes

Hi Everyone!

Thought I would share with you a recipe that a friend made for a church cooking class and I loved it.  I "normally" am not a savory mixed with sweet kind of person--I REALLY do not like pineapple on my pizza, for instance, even though I love both pineapple AND pizza!  I guess I just prefer them to meet each other in my stomach, not in my mouth! ;)  Anyway, this recipe is the one exception I have found to my normal food rule!  I will share the recipe with you just as it was written in her cook book, but when I make it for my family (I have only eaten it at this point--have not made it myself) there are a few changes I will be making.  First of all, I do not use oil of any type--even to sautee in, so I will simply use a bit of water there instead.  Second of all, I will substitute out the white rice and put in brown rice instead.  I personally do not believe there will even be a change in flavor with that change, and the brown rice is lots healthier since the vitamins are not taken out. And last but not least, I have a little girl who is not too keen on anything really spicy, so my "Spicy Black Beans" will probably be adjusted to be rather on the mild side!  ANYWAY, those things aside, it is still a fantastic recipe and I hope you enjoy it too!

~Susan

Spicy Black Beans and Rice with Mangoes

1 T. olive oil
1 small yellow onion, finely chopped
1/2 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 jalapeno or other hot chile, seeded and minced
1/2 tsp. peeled and minced fresh ginger
1/2 tsp. ground cumin
1/2 tsp. ground allspice
1/4 tsp. dried oregano
3 cups slow-cooked or two cans of black beans, drained and rinsed
1 c. water
1/2 tsp. light brown sugar
1/2 tsp. salt
1/4 tsp. black pepper
3 c. cooked white rice
2 medium-size ripe mangoes, peeled, flesh cut away from the seed, and diced

1.  Heat the oil in a large skillet over medium heat.  Add the onion, bell pepper, garlic, and jalapeno, cover and cook until softened, about 5 minutes.  Stir in the ginger, cumin, allspice, and oregano and cook for 1 minute to bring out their flavor.

2.  Transfer the sauteed mixture to a 3 1/2 or 4 quart slow cooker.  Stir in the beans, water, brown sugar, salt, and pepper, cover, and cook on Low for 6-8 hours.

3.  Taste to adjust the seasonings before serving.  About 10 minutes before serving, stir in the rice and mangoes.