Wednesday, 28 July 2010
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.
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
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.