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Appetite for Reduction
by Isa Chandra Moskowitz
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. Barbecue 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.
Active Time: 15 Minutes
Total Time: 1 Hour
• 1 teaspoon olive oil
• 1 onion, chopped finely
• 3 cloves garlic, minced
• 1 mango, seeded and chopped small
• 1 cup tomato sauce
• 1 cup vegetable broth
• 1/2 teaspoon red pepper flakes, or 1/4 teaspoon if you want it less spicy
• 1/4 teaspoon allspice
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 (25-ounce) can kidney beans, drained and rinsed
• 1 teaspoon liquid smoke
• 2 to 3 tablespoons agave nectar
Preheat a 4-quart pot over medium heat. Saute the onion and garlic in the oil with a pinch of salt for about s 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.
Per Serving (1/6 Recipe):
Calories: 220; Calories from fat: 15; Total fat: 1.5 g; Saturated fat: 0 g; Trans fat: 0 g; Totalcarb: 43 g; Fiber: 9 g; Sugars: 13 g; Protein: 12 g; Cholesterol: 0 mg; Sodium: 480 mg; Vitamin A: 8%; Vitamin C: 25%; Calcium: 6%; Iron: 20%
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