Caribbean Black Bean Casserole w Spicy Mango Salsa

Nicole Bredeweg


We like trying different recipes occasionally. And this one certainly qualifies, but it was very tasty. We found, though, we really needed the salsa (I finally spread it over top). My husband found this recipe in one of his favorite cookbooks, Favorite Brand Name Best-Loved Casseroles.


★★★★★ 1 vote




  • 2 c
    chicken broth
  • 1 c
    uncooked basmati rice
  • 2 Tbsp
    olive oil, divided
  • 1/2 lb
    chorizo sausage
  • 2 clove
    garlic, minced
  • 1 c
    chopped red bell pepper
  • 3 c
    canned black beans, rinsed and drained
  • 1/2 c
    chopped fresh cilantro

  • 2 small
  • 1 c
    chopped red onion
  • 2 Tbsp
  • 2 Tbsp
    white wine vinegar
  • 1 tsp
    curry powder
  • 1/2 tsp
  • 1/2 tsp
    ground red pepper

How to Make Caribbean Black Bean Casserole w Spicy Mango Salsa


  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 tbsp oil in heavy, large skillet over medium heat. Add sausage; cook, turning occasionally, 8 - 10 minutes until browned and no longer pink in center. Remove from skillet to cutting surface. Cut into 1/2" slices; set aside. Drain fat from skillet.
  3. Preheat oven to 350*F. Grease 1-1/2 qt 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. Mix thoroughly.
  6. Spoon sausage mixture onto serving plates. Serve with mango salsa.

Printable Recipe Card

About Caribbean Black Bean Casserole w Spicy Mango Salsa

Course/Dish: Pork, Casseroles
Main Ingredient: Pork
Regional Style: Caribbean

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