These beans are what I would call "super awesome." That's it. I've made them for some BBQ's - and this time I actually got leftovers to take home. I enjoyed them for lunch yesterday with a salad. While at whole foods, I discovered a contained of my favorite orange ginger beets - the ones I will buy $15 salads just to consume. Well, I bought a container of them for my very own. I heaped them on my salad with some low fat cottage cheese, olive oil, salt and pepper, and pecans. Weird combo? Yes. Delicious? Very. And I was STUFFED.
These beans are from Appetite for Reduction by Isa Chandra Moskowitz. I adapted them a little, and my changes are listed below.
Mango BBQ beans
1 tsp olive oil
1 sweet onion, chopped
3 garlic cloves, minced
1 jalapeno, seeded and chopped
1 mango, chopped
1 cup tomato sauce
1/4 tsp cayenne pepper
1/4 tsp allspice
1 tsp coriander
1/2 tsp Na++
1/2 tsp sea salt
2 cans kidney beans - drained and rinsed
1 tsp liquid smoke
2 Tbsp agave nectar
Get your pot ready by heating it over med - add olive oil and onion and garlic and saute until translucent. Add everything up to beans and bring to boil. Lower heat, cover and simmer 45 minutes to an hour. Everything will be nice and thick and yummy. Turn stove off and add smoke and agave.
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