Caribbean black beans with rice and mangos (3 colours)
I've never had mango in a savoury meal before - it was absolutely wonderful. I'll definitely be making this again soon.
Ingredients Black beans - 300g, soaked overnight Olive oil - 1 tbsp Onion - 1, finely chopped Garlic - 2 cloves, finely chopped Red bell pepper - 1, seeded and chopped Green chilli - 1, seeded and finely chopped Ginger - 1 inch, peeled and finely chopped or grated Allspice - 0.5 tsp Ground cumin - 0.5 tsp Oregano - 0.25 tsp Brown sugar - 0.5 tsp Water - 0.5 pints
Long-grain rice - 300g Mango - 2 large ripe, skin and stones removed and diced
Methods 1) Drain the black beans and rinse well. Place in a large pan with plenty of cold water and bring to the boil. Boil for 10 minutes, removing any foam with a slotted spoon and then reduce the heat. Cover and simmer for a further 30 minutes. 2) 10 minutes before the beans have finished cooking, fry the onion, garlic, red pepper and chilli pepper in the olive oil until softened. Add the ginger, allspice, oregano and cumin. Stir and cook for a further 2 minutes. 3) Drain the beans and then add them to a slow cooker with the sugar and water. Stir in the onion/pepper mixture and cover. Cook on low for 6-8 hours, checking regularly after 5 hours in case you need to add a bit more water. 4) 25 minutes before serving cook the rice in a pan, drain and then add to the slow cooker with the diced mango. Stir and cook for 10 minutes. Serves 4.