Prep 20 mins
Cook 6 hrs
This is so good and it's easy too. This recipe was found in Fresh From the Vegetarian Slow Cooker.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1⁄2 red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced (any hot chile pepper okay)
- 1 teaspoon fresh ginger, peeled and minced
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon dried oregano
- 2 (15 1/2 ounce) cans black beans, drained and rinsed
- 1 cup water
- 1⁄2 teaspoon light brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 3 cups cooked long-grain brown rice (white rice okay)
- 2 mangoes, ripe, medium sized, peeled and flesh diced
- 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.
This was really good - I added some red pepper flakes to increase the heat a little. Because I kept the crockpot on after adding the mangoes, they had time to stew a little, which made the bean mixture a little sweeter and really brought everything together. Next time, I'll add them about an hour before the cooking time is over.
This is a great vegetarian recipe. I followed the recipe, almost exactly. The only thing I did differently was to add two tablespoons of cumin, to make it a bit more spicy, and I added the mango right at the 1 hour mark with the rices. It was the perfect amount of spice to sweet. My three-year-old son ate three servings of this (large servings). Thanks you for a nutritious, delicious meal Dreamer! I must say, I have been enjoying all of your recipes this week! Made for team Tasty Testers for The Caribbean Islands round during ZWT9. :)
I don't use my slow cooker often enough but this recipe gives me a great reason to use it more! After reading the review I used an extra large onion, quadrupled the cumin and doubled the rest of the spices. I didn't want to cook the rice separately so I used 1 cup of dry brown rice plus 2 extra cups of water from the start. I cooked it for about 3 hours on high heat. By that time the rice was finally getting cooked so I turned it down to low and added one of the mangoes. I cooed on low for another hour and added the second mango right before serving. I love spicy food and this was plenty spicy. I used jarred jalepeno slices that I chopped up instead of a fresh jalepeno. My husband also thought this was a great dish.