TLC Cooking "Caribbean Black Bean Casserole with Spicy Mango Salsa"

Caribbean Black Bean Casserole with Spicy Mango Salsa

Caribbean Black Bean Casserole with Spicy Mango Salsa

YIELD Makes 6 servings
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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:

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.
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.
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.
Spoon sausage mixture into prepared casserole; cover with foil. Bake 30 minutes or until heated through.
Peel mangoes; remove seeds. Chop enough flesh to measure 3 cups. Combine mango and remaining ingredients in large bowl.
Spoon sausage mixture onto serving plates. Serve with mango salsa. Garnish, if desired.

This recipe appears in: Island

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