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Caribbean Black Bean Stew with Mango Salsa & Rice.

  • ½ cup
    basmati rice
  • 1 (398 ml) can
    black beans
  • 473 ml
    chicken or vegetable broth
  • ½ small bunch
    cilantro
  • 2 cloves
    garlic
  • ½ small bunch
    green onions (scallions)
  • ½
    jalapeño pepper
  • 1
    lime
  • 1
    mango
  • 1
    red bell pepper
  • 0.23 kg
    sweet potato
  • ½ medium
    yellow onion
  •  
    cayenne pepper
  •  
    cinnamon
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt, then bring the mixture to a boil over high heat.
    ½ cup basmati rice
    1 cup water
    ¼ tsp salt
  • 2
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 3
    Wash and dry the fresh produce.
    1 red bell pepper
    0.23 kg sweet potato
    1 mango
    ½ small bunch green onions (scallions)
    ½ small bunch cilantro
    ½ jalapeño pepper
    1 lime
  • 4
    Drain and rinse beans in a colander; set aside to drain further.
    1 (398 ml) can black beans
  • 5
    Peel and small dice onion. Peel and mince garlic.
    ½ medium yellow onion
    2 cloves garlic
  • 6
    Preheat a medium saucepan over medium-high heat.
  • 7
    Seed and small dice bell pepper.
  • 8
    Once the saucepan is hot, add oil and swirl to coat the bottom. Add onion, garlic, and bell pepper; cook, stirring occasionally, until veggies begin to soften, about 3 minutes.
    1 tbsp extra virgin olive oil
  • 9
    Meanwhile, peel and chop sweet potato into ½-inch pieces. Add to the pan with the veggies along with the beans, broth, and spices. Stir and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until potatoes are fork-tender, about 10 minutes.
    473 ml chicken or vegetable broth
    ½ tsp salt
    ¼ tsp cinnamon
    ⅛ tsp cayenne pepper
    ⅛ tsp cumin
  • 10
    Peel mango and slice the flesh away from the pit, starting with the flat sides; small dice and place in a medium bowl.
  • 11
    Trim and mince green onions; add to the bowl with the mango.
  • 12
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
  • 13
    Quarter jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  • 14
    Juice lime into the bowl and stir to combine the salsa.
  • 15
    To serve, divide rice, stew, and mango salsa between bowls. Enjoy!