Caribbean Black Bean Casserole with Spicy Mango Salsa

Caribbean Black Bean Casserole with Spicy Mango Salsa

Caribbean Black Bean Casserole with Spicy Mango Salsa


Makes 6 servings


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


  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.

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