Mango BBQ Beans

First things first – Go buy liquid smoke! And put it on everything! I’m such a fan of smokey flavor. These are tangy, and a delicious side to anything… potatoes or squash, corn bread, rice…

1 teaspoon olive oil
1 onion, chopped small
3 cloves of garlic, minced
1 mango, chopped small
1 cup tomato sauce
1 cup veggie broth
just one shake of nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon allspice
1 teaspoon coriander.
1/2 teaspoon salt
2 – 15 oz cans of kidney beans, drained and rinsed
1 teaspoon liquid smoke
2-3 tablespoons agave, maple syrup might work too

In a big pot, sauté the onion and garlic in the olive oil with a little pinch of salt over medium heat for about 5 minutes, until translucent. Then add everything else except the liquid smoke and agave. Raise the heat to high bring it to a full boil. Then lower the heat to a simmer and cover the pot, leaving a crack for steam to escape.

Cook for 45 minutes, stirring often. Turn off the heat, add in the liquid smoke and agave and mix well. Let the beans sit for 5 minutes, then taste for seasoning.

Credit: Appetite for Reduction by Isa Chandra Moskowitz


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