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Nutrition Facts
Serving Size 1 (511g) Recipe makes 4 servings
Calories 488
Calories from Fat 54		(11%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 305mg		12%
Potassium 872mg		24%
Total Carbohydrate 93.3g		31%
	Dietary Fiber 19.1g	76%
	Sugars 17.9g
Protein 18.9g		37%
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October 2007 #1

Missy Wombat

Spicy Black Beans and Rice With Mangoes (Crock Pot)

Recipe #224691 | 6½ hours | 20 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Dreamer in Ontario
Apr 25, 2007

This is so good and it's easy too. This recipe was found in Fresh From the Vegetarian Slow Cooker.

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

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.

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Featured Reviews for This Recipe

From: Peachie Keene

On Oct 6, 2009

This recipe was genius! I love how it incorporates several food groups. I will be quite honest with you: I completely forgot that I was suppose to be cooking this for dinner. It was not until 3:30 that I realized I had forgotten! Well, I had no way out... the mangos were about to go wayward, so I pressed on. Like a previous review suggested I simply threw everything except the rice and mangos into the crock pot, completely eliminating steps 1-3; and to top it off I took a leap of faith and cooked it on high for 2 hours. Eureka, it turned out fabulous! Next time I think I will add some leftover shredded chicken and top it with some cheese, yum!

1 person found this review helpful

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From: ColiesKitchen.com

On Jul 12, 2009

I have eaten a lot of horrible things in my life, but this takes the cake!

0 people found this review helpful

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From: VegSocialWorker

On Feb 29, 2008

Delish! I mostly kept to the recipe, except I didn't sautee the veggies on oil first. Instead, I sprayed the crock with oil spray and dumped in everything except the rice and mangos. I used home made beans that I had in the freezer and didn't really measure it out- so this is a very forgiving recipe. We served it in a whole wheat tortilla with avocado and hot sauce. Yum! thanks for posting, I would make this again.

5 people found this review helpful

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From: Kitzy

On Mar 12, 2008

Very tasty! I'd never cooked with mangoes before so this was a new experience. The blend of spices was excellent and the whole thing was wolfed down by all! I must confess to not owning a crockpot but this didn't really seem to matter and I just let it all simmer for about 30 minutes. It seemed to turn out fine.

3 people found this review helpful

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