Random Article
Caribbean Black Bean Casserole with Spicy Mango Salsa
Cite This!
Please copy/paste the following text to properly cite this HowStuffWorks article:
Publications International, Ltd., the Editors of. "Caribbean Black Bean Casserole with Spicy Mango Salsa." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/caribbean-black-bean-casserole-with-spicy-mango-salsa-recipe.htm> 21 November 2008.
Caribbean Black Bean Casserole with Spicy Mango Salsa
Yield: Makes 6 servings
Ingredients:
2
cups chicken broth
1
cup uncooked basmati rice
2
tablespoons olive oil, divided
1/2
pound chorizo sausage
2
cloves garlic, minced
1
cup chopped red bell pepper
3
cups canned black beans, rinsed and drained
1/2
cup chopped fresh cilantro
2
small mangoes
1
cup chopped red onion
2
tablespoons honey
2
tablespoons white wine vinegar
1
teaspoon curry powder
1/2
teaspoon salt
1/2
teaspoon ground red pepper
Preparation:
1.
Place chicken broth in medium saucepan. Bring to a boil over high heat; stir in rice. Reduce heat to low; simmer, covered, 20 minutes or until liquid is absorbed and rice is tender.
2.
Heat 1 tablespoon oil in heavy, large skillet over medium heat. Add sausage; cook, turning occasionally, 8 to 10 minutes until browned and no longer pink in center. Remove from skillet to cutting surface. Cut into 1/2-inch slices; set aside. Drain fat from skillet.
3.
Preheat oven to 350°F. Grease 1-1/2-quart casserole; set aside. Add remaining tablespoon oil to skillet; heat over medium-high heat. Add garlic; cook and stir 1 minute. Add bell pepper; cook and stir 5 minutes. Remove from heat. Stir in beans, sausage, rice and cilantro.
4.
Spoon sausage mixture into prepared casserole; cover with foil. Bake 30 minutes or until heated through.
5.
Peel mangoes; remove seeds. Chop enough flesh to measure 3 cups. Combine mango and remaining ingredients in large bowl.
6.
Spoon sausage mixture onto serving plates. Serve with mango salsa. Garnish, if desired.
This recipe appears in: Island
