Mango BBQ Beans
Prep: 15 minutes Cook: 45 minutes
Plain old BBQ beans are nice and everything, but mango gives them another dimension-a tart, tropical sweetness that makes them a bit more special. Barbeque flavors really benefit from a nice, long cooking time. Let these simmer on the stove for at least 45 minutes so that the beans absorb more of the flavor and the mango cooks down and melds with the tomato sauce. Serve with greens and rice.
- 3 tbsp vegetable broth
- 1 onion, chopped finely
- 3 cloves garlic, minced
- 1 mango, seeded and chopped small
- 1 cup tomato sauce
- 1 cup vegetable broth
- 1/4-1/2 tsp red pepper flakes
- 1/4 tsp allspice
- 1 tsp ground coriander
- 1/2 tsp salt (optional)
- 25 ounce can kidney beans, drained and rinsed
- 1 tsp liquid smoke
- 2-3 tbsp agave nectar
Preheat a 4-quart pot over medium heat. Saute the onion and garlic in the broth with a pinch of salt for about 5 minutes, until translucent.
Add the mango, tomato sauce, broth, red pepper flakes, coriander, salt, and kidney beans. Turn up the heat and bring to a rolling boil. Lower the heat to a simmer and cover the pot, leaving a little room for steam to escape, and let cook for about 45 minutes, stirring often. The sauce should thicken and the mangoes should cook down a great deal.
Turn off the heat, mix in the agave and liquid smoke, and let the beans sit for about 5 minutes. Taste for sweetness and add more agave if needed. Adjust the salt and seasonings, and serve.