Recipe: Bourbon Mango Slow Cooker Baked Beans


I was really happy with the way my Bourbon Mango Pulled Summer Squash Sandwiches turned out, particularly the sauce. As soon as we were finished eating, I started thinking about other things I could do with it. One of the ideas I had was to make baked beans. It took a little bit of work (and even some math–gasp!) to figure out how to make this recipe turn out right, but I think I succeeded–these are traditional baked beans with a twist! This recipe is perfect for a summer barbecue or potluck–trust me, it makes enough to feed a small army. Use leftovers to make baked bean sandwiches or Vegetarian Shipwreck Casserole.

Bourbon Mango Slow Cooker Baked Beans
Serves 16

2-16 oz. bags dried navy beans
cooking spray
1 large onion, chopped
1 mango, peeled, diced, and pureed
1 1/2 c. prepared barbecue sauce
1 1/4 c. water
2 tbsp. balsamic vinegar
1 tsp. honey
1 1/2 tbsp. bourbon
1/4 tsp. chipotle powder (1/2 tsp. for spicier beans)
salt and pepper to taste

Soak beans overnight in a large bowl (if desired). Drain, rinse, and add to large Dutch oven. Cover beans with water and bring to a simmer. Lower heat and cook for 45 minutes, or until tender. Drain and cool.

While beans are cooking, heat cooking spray in a small skillet over medium heat. Add chopped onion and saute until golden, stirring often, about 7 minutes.

Combine onions and beans in slow cooker. Add mango puree, barbecue sauce, water, balsamic vinegar, honey, bourbon, chipotle powder, salt and pepper and stir until well-combined. Cover and cook on low for 6-8 hours, until sauce has thickened.

Linked up with Veggie Converter Meatless/Vegan Monday and FaveDiets Healthy Hop.


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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  1. Meyser says

    Oh, I adore mango. But I never would've thought to combine it with beans. What a great idea. I don't have a slowcooker, but this seems perfect for my Dutch oven, as I'm home most of the time these days… Thank you som much for posting this!

  2. BKWilliams says

    Those look good and it is always good to have a different type bean dish to fix. We love beans at our house.

  3. Matt @ FaveDiets says

    I only just recently got a slow cooker, so I am definitely saving this recipe. Thanks for linking this up to my blog hop!

  4. Kate says

    Made today – halved the recipe and it came out great! My slow cooker recently bit the dust so I just used my dutch oven thru the whole process along with a simmer plate to keep the temp. low and steady. I also lined a clean kitchen towel under the lid to create a better seal and prevent condesation from dripping back into the beans. They were pretty watery until the very end (after 5.5 hrs on slow cook) and then it all came together perfect and thickened up like the picture. Since I didn’t have chipotle powder on hand I used the sauce from a can of chipotle peppers. You definitely have to use much more of the sauce (double/triple) to reach the strength of the powdered seasoning. Very delicious! My friends were very impressed by truly homemade baked beans.

    • Kiersten says

      Thanks for the feedback! Homemade baked beans are so much better than canned, aren’t they? When I developed this recipe, I had a whole bottle of chipotle powder to use up, but I was planning on using the chipotles in adobo when I make it again. Good to know how much I need to put it! 🙂

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