Saturday, June 15, 2013
Black Beans and Rice with Mango
Do you know about My Kitchen My World? Each month, they travel to a new location and we cook dishes from that place. Last month was Argentina and this month is Cuba. The group is open to everyone. If you are interested, go on over and leave a comment. There are no requirements as to how often you have to cook. Simply, join in and have fun.
Cuban cooking is enjoyable. For me, the word mango is magic and I made two recipes using mango and then made myself Mangolope (a drink I created, blending mango and cantelope).
"Cuban cuisine is a fusion of Spanish, African, and Caribbean cuisine." You will find my Caribbean coconut chicken here.
Black Beans and Rice with Mango-- adapted from Cocina Cubana Club
1/4 cup mild sausage crumbled (not married to my husband, you can use something spicier)
1/2 cup red pepper, chopped
1/2 cup onion, chopped
1//2 teaspoon minced garlic
1 (15oz) can black beans, rinsed and drained
3/4 cup water
1 tsp dried oregano, crushed
1/4 tsp crushed red pepper (I used less)
2 cups cooked brown rice
1/2 cup chopped fresh mango
Cook first sausage, red pepper and onion in a large skillet over medium heat for 4 to 5 minutes, till sausage is browned.
Add garlic, beans, water, oregano and crushed red pepper and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
To serve, spoon bean mixture over rice in servings bowls, then top with fresh mango. If desired, garnish with fresh oregano.
Makes 4 servings.