Spicy Black Beans and Apricots Recipe
Meal-in-one rice & beans with apricots
Servings: 6
Calories: 219kcal
Ingredients
- 2 tablespoons olive oil
- 1 small onion (chopped, about ½ cup)
- 1 red bell pepper (seeded and chopped, about 1 cup)
- 2 garlic cloves (minced)
- 1 teaspoon diced jalapeño peppers
- 1 tablespoon grated fresh ginger (about 1-½ inches, peeled and grated)
- ½ teaspoon ground cumin
- ½ teaspoon ground allspice
- ½ teaspoon dried oregano
- 1 15.5-ounce can black beans (drained and rinsed)
- 1 15.5-ounce can chick peas (drained and rinsed)
- ½ teaspoon light brown sugar
- 1 cup dried apricots (diced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup water
- 3 cups cooked brown rice
Instructions
- Heat the oil until hot in a medium skillet.
- Add the onions and sauté until transparent.
- Add the bell peppers and sauté until they begin to soften.
- Add the garlic, jalapeños, ginger, cumin, allspice, and oregano and cook for another 30 seconds.
- Transfer this combination to the slow cooker.
- Add the beans, chickpeas, brown sugar, apricots, salt, pepper and water and cook on low for 4-6 hours.
- An hour before serving, add the rice and stir.
Nutrition
Calories: 219kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 201mg | Potassium: 408mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1416IU | Vitamin C: 28mg | Calcium: 35mg | Iron: 1mg