Caribbean Black Beans With Mango Salsa Over Brown Rice Recipes

BLACK BEAN AND RICE BOWL WITH MANGO SALSA

Steps:

• 1. Make your mango salsa: Combine all ingredients in a small bowl and put in the fridge to chill.
• 2. Make your black beans: Rinse one can of beans and reserve the liquid of the other. Add to a medium saucepan along with all the seasonings. Cover and cook on low for about 15 minutes, stirring occasionally. Remove from heat until ready to serve.
• 3. Make your rice: Stove top: Rinse rice to remove excess starch. Add to saucepan along with lime zest, lemongrass, salt, and water. Bring to a boil, cover and reduce heat to low. Cook for 18-20 minutes. Remove from heat, remove lid, and allow to cool slightly. Squeeze the juice of one lime wedge into rice and stir.
• 4. Assemble your bowl and serve: Arrange beans and rice. Top with the sweet mango salsa. Tear up a few leaves of cilantro and sprinkle on top. Squeeze lime juice on top. Enjoy!

CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE

Steps:

• In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
• Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
• You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
• Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
• Mash a few beans with a spoon for thicker consistency.
• Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.

BROWN RICE WITH SALSA AND BLACK BEANS

Steps:

• Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.

SPICY CARIBBEAN BLACK BEANS AND RICE

Steps:

• Heat the oil in a big saucepan over medium heat.
• Add the onion, carrot, and garlic; saute/stir for 10 minutes.
• Add in the rice and the rest of the ingredients; cover, reduce heat and simmer 5 minutes or until thoroughly heated.
• Discard the bay leaves.

BLACK BEANS & RICE WITH MANGO

Steps:

• Cook chorizo, red bell pepper and onion in a large skillet over medium-high heat for 4 to 5 minutes, till sausage is browned.
• Add next 5 ingredients; bring to boil.
• Reduce heat; cook and simmer for 10 minutes.
• Remove bay leaf.
• To serve, spoon bean mixture over rice in serving bowls, then top with fresh mango.
• If desired, garnish with fresh oregano.
• *If chorizo is unavailable, use any other spicy sausage.

BLACK BEAN AND MANGO RICE SALAD

Steps:

• Combine all ingredients; cover.
• Refrigerate at least 2 hours before serving.

CARIBBEAN BLACK BEANS

Steps:

• Saute the onions and garlic in the oil for about 5 minutes, until the onions begin to soften. Add the ginger, thyme, and allspice and saute, stirring often to prevent sticking, until the onions are very soft, for about 5 more minutes.
• Stir in the beans and orange juice and cook on low heat for about 15 minutes, stirring occasionally, until the mixture thickens slightly. Use a heat diffuser if necessary to prevent scorching.
• Mash a few of the beans with the back of the spoon for a thicker consistency.
• Season to taste, and serve.

CARIBBEAN BLACK BEANS

Steps:

• Sauté the onions and garlic in olive oil until barely soft.
• Add the spices and sauté until very soft.
• Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
• Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
• Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!