Normally I make my own recipes or riff on someone else’s, but occasionally I find one that is perfect as is.
This is one of those times.
The following comes to you from Isa Chandra Moskowitz, one of my vegan heroes, and can be found in her kick ass cookbook Appetite for Reduction, along with tons of other healthy vegetable magic spells.
Because it is summer, and therefore the best of times for a vegan (farmer’s markets! gardens blooming!) but also the worst of times (barbecues featuring meat, salads laden with mayo), I thought it would be apt to share this now.
Bring it to your next omnivorous Q and watch your friends swoon, or save it all for yourself. As Isa says, serve it up with some sautéed greens and a hunk of cornbread and you’ll be happier than a pig in…well, you know.
You’ll be one happy pig.
Mango BBQ Beans
1 tsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 mango, seeded and chopped
1 cup tomato sauce
1 cup vegetable broth
1/2 tsp red pepper flakes
1/4 tsp allspice
1 tsp ground coriander
1/2 tsp salt
freshly ground black pepper to taste
1 25 oz can kidney beans, rinsed and drained
1 tsp liquid smoke
2-3 t/l brown sugar (Moskowitz suggests agave nectar, so this is the one spot where we disagree. Use either in the same amounts.)
Heat oil in a large pot over medium heat. Sauté onion and garlic with a pinch of salt about 5 minutes, until translucent.
Add everything else except the sugar/agave and the liquid smoke, bring to a boil and then lower heat and simmer for 45 minutes, stirring often.
Turn off heat, add sugar/agave and liquid smoke and let sit for at least 5 minutes. Test for spices, adding more salt, pepper, red pepper flakes or sugar/agave as needed.
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Editor: Emily Bartran
Photo: tomatoes and friends/Flickr