Name: Caribbean Black Bean Stew with Mango Salsa & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 3 (398 ml) cans black beans; 1420 ml chicken or vegetable broth; 1 small bunch cilantro; 6 cloves garlic; 1 small bunch green onions (scallions); 1 ½ jalapeño peppers; 3 limes; 3 mangoes; 3 red bell peppers; 0.68 kg sweet potato; 1 ½ medium yellow onions; cayenne pepper; cinnamon, ground; cumin, ground; extra virgin olive oil; salt

Caribbean Black Bean Stew with Mango Salsa & RiceCaribbean Black Bean Stew with Mango Salsa & Rice — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

3 (398 ml) cans black beans

1420 ml chicken or vegetable broth

1 small bunch cilantro

6 cloves garlic

1 small bunch green onions (scallions)

1 ½ jalapeño peppers

3 limes

3 mangoes

3 red bell peppers

0.68 kg sweet potato

1 ½ medium yellow onions

cayenne pepper

cinnamon, ground

cumin, ground

extra virgin olive oil

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Wash and dry the fresh produce.

Drain and rinse beans in a colander; set aside to drain further.

Peel and small dice onions. Peel and mince garlic.

Preheat a large pot over medium-high heat.

Seed and small dice bell peppers.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, and bell pepper; cook, stirring occasionally, until veggies begin to soften, about 5 minutes.

Meanwhile, peel and chop sweet potatoes into ½-inch pieces. Add to the pot with the veggies along with the beans, broth, and spices. Stir and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until potatoes are fork-tender, about 10 minutes.

Peel mangoes and slice the flesh away from the pit, starting with the flat sides; small dice and place in a medium bowl.

Trim and mince green onions; add to the bowl with the mango.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Finely dice and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Juice limes into the bowl and stir to combine the salsa.

To serve, divide rice, stew, and mango salsa between bowls. Enjoy!

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