kszspin
11-02-2007, 10:56 AM
I've been making this dish for years now. I think I got it out of a Bon Appetite mag when I was pregnant and craving something with a kick, and boy it has a kick! :p
1/4 cup crumbled pork chorizo (find mexican chorizo if you can)
1/2 cup chopped red bell pepper
1/2 cup chopped onion
3 -garlic cloves, minced
1 -15oz can black beans, rinsed and drained
3/4 cup water
1 tsp. dried oregano, crushed
1/4 tsp crushed red pepper (I add way more since I like a bigger kick!)
salt & pepper to taste
2 cups cooked white rice
1/2 cup mango, cut into med chunks (use more than 1/2 cup if you want)
Cook chorizo, pepper, onion and garlic in large skillet 4-5 min. until sausage is browned. Add beans, water, oregano, salt and crushed red pepper. Bring to boil. Reduce heat, cover and simmer 10 min.
Spoon mixture over rice. Top with mango.
***The mango adds a cooling, sweet contrast to the hot (temp) and spicy flavor of the dish.
***BTW, I usually double everything in order to have leftovers. :p
1/4 cup crumbled pork chorizo (find mexican chorizo if you can)
1/2 cup chopped red bell pepper
1/2 cup chopped onion
3 -garlic cloves, minced
1 -15oz can black beans, rinsed and drained
3/4 cup water
1 tsp. dried oregano, crushed
1/4 tsp crushed red pepper (I add way more since I like a bigger kick!)
salt & pepper to taste
2 cups cooked white rice
1/2 cup mango, cut into med chunks (use more than 1/2 cup if you want)
Cook chorizo, pepper, onion and garlic in large skillet 4-5 min. until sausage is browned. Add beans, water, oregano, salt and crushed red pepper. Bring to boil. Reduce heat, cover and simmer 10 min.
Spoon mixture over rice. Top with mango.
***The mango adds a cooling, sweet contrast to the hot (temp) and spicy flavor of the dish.
***BTW, I usually double everything in order to have leftovers. :p