Spicy Black Beans and Rice With Mangoes

In my current morning sickness vegetarian state, I am pretty much obsessed with beans and rice.  I've been eating the Kashi frozen bowls, but they have jalapeno bits that do not make my sensitive stomach happy (ordinarily, the spicier the better, but bland is the rule for now).

I'm going to make an organic batch of this in the slow cooker, sans the jalapenos (for now), and freeze it in single servings.  Hopefully its as good as the processed frozen version....

1 tablespoon olive oil
1 small onion, finely chopped
1/2 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 jalapeno, seeded and minced (any hot chile pepper okay)
1 teaspoon fresh ginger, peeled and minced
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
2 (15 1/2 ounce) cans black beans, drained and rinsed
1 cup water
1/2 teaspoon light brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 mangoes, ripe, medium sized, peeled and flesh diced

3 cups cooked brown rice

Heat oil in large skillet over medium heat. Add onion, bell pepper, garlic and jalapeno, cover, and cook 5 minutes until softened. Add in seasonings, mix well and cook for 1 minute.

Transfer mixture into a 3 1/2 to 4 quart slow cooker. Add beans, water, brown sugar, salt and pepper. Stir well. Cover and cook on low for 6 to 8 hours. Add the mangoes and cook another 10 minutes. Serve over hot rice and enjoy.