Spicy Crockpot Black Beans with Rice and Mangoes

[Guest guest]

I made this for dinner this evening. I halved the recipe (as I only

have a small slow cooker) but kept the spices the same. It still

wasn't spicy enough for me and I think I will double the spices next

time which in effect would mean quadrupling the spices from the

original recipe. The mango really brought the dish alive - I would

never have dreamed of using them in a savoury dish. I served it with

tenderstem broccoli, baby sweetcorn and sugarsnap peas, all steamed.

Yum. This was the first recipe I have tried from Fresh From the

Vegetarian Slow Cooker. I like the look of a lot of the recipes in

this book but I may need to increase the spices in them. I plan to

try the dal next.

Christie

 

Spicy Crockpot Black Beans with Rice and Mangoes

 

1 Tbsp olive oil

1 small onion, finely chopped

1/2 red bell pepper, seeded and chopped

2 garlic cloves, crushed

1 jalapeno or other hot chile, seeded and finely chopped

1/2 tsp fresh ginger, peeled and finely chopped

1/2 tsp ground cumin

1/2 tsp ground allspice

1/4 tsp dried oregano

2 x 15 oz cans of black beans, drained and rinsed

1 cup of water

1/2 tsp light brown sugar

1/2 tsp salt

1/4 tsp freshly ground black pepper

3 cups cooked white rice

2 medium mangoes, peeled and diced

 

Gently heat onion, bell pepper, garlic and chile and cook until

softened. Add ginger, cumin, allspice and oregano and cook for a

further minute. Put into the slow cooker (crockpot) and add beans,

water, brown sugar, salt and pepper. Cook on Low for 6 – 8 hours. 10

minutes before serving stir in the cooked rice and mangoes.

 

From Fresh From the Vegetarian Slow Cooker by Robin Robertson