Wednesday, September 14, 2011

Mango BBQ Beans with Cilantro Lime Smashed Potatoes

It has been rainy the last few days. Thunder and lightning too! This kind of weather needs some warm comfort food. I found this recipe from the Appetite for Reduction cookbook. I made some changes. The potatoes replaced the yucca just because I already had potatoes on hand. It was a perfect rainy day meal. I topped mine with some ancho chili flakes. The mango in these beans give it a tangy and sweet flavor. It’s a known fact that Mango is rich in Iron. People who suffer from anemia can regularly take mango along with their dinner. Mangoes are useful to children who lack concentration in studies as it contains Glutamine acid which is good to boost memory and keep cells active. This recipe is gluten-free, vegan, soy-free, nut-free.

Mango BBQ Beans
1 tsp olive oil spray
1 onion chopped finely
3 cloves garlic, minced
1 mango, seeded and chopped small
1 cup tomato sauce
1 cup vegetable broth
1/2 tsp red pepper flakes (less if you want less heat)
1/4 tsp allspice
1 tsp ground coriander
1/2 tsp salt
1 (25-ounce) canned or fresh kidney or pinto beans, drained and rinsed (cooked from dry is always better I cook them in the crock pot over night no soaking required)
1 tsp liquid smoke
2 to 3 tbsp agave nectar
Preheat a 4-quart pot over medium heat. Spray and saute the onion and garlic in the 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 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 nectar and liquid smoke, and let the beans sit for about 5 minutes. Taste for sweetness and more agave if needed. Adjust the salt and seasonings, and serve.

Smashed Potatoes with Cilantro and Lime
1 1/2- 2 lbs pounds potatoes I used russet, peeled and chopped into 2 inch chunks
2 tbsp freshly squeezed lime juice
1/4 cup fresh cilantro
1 tsp earth balance
1/2 tsp salt
Place the potatoes in a pot and cover with water until submerged. Add a big pinch of salt, cover the pot, and bring to a boil. Lower the heat to a simmer. Let simmer for about 20 minutes, until very, very tender. Turn off the heat.
Reserve about a cup of the hot water by carefully dipping a heatproof mug into the pot. Drain the potatoes, then return it to the pot. Add the lime juice, cilantro, oil and salt. Mash well with a potato masher. Stream in the reserved hot water, little by little, mashing as you go along. You may need up to 1/2 cup. Mash the potatoes until nice and creamy and then serve immediately with the beans.

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