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. So I began thinking of interesting spins on my favorite vegan baked beans recipe. 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 for Bourbon Mango Slow Cooker Baked Beans 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
Ingredients
- 2 (16 oz) bags dried navy beans
- cooking spray
- 1 large onion, chopped
- 1 mango, peeled, diced, and pureed
- 1 ½ cup prepared barbecue sauce
- 1 ¼ cup water
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 ½ tbsp bourbon
- ¼ tsp chipotle powder (½ tsp for spicier beans)
- salt and pepper, to taste
Instructions
- 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.
This post was originally published on 18 July 2011.
Texas Type A Mom says
Yum! This sounds so much better than just plain ole baked beans!
ElfRenee says
Yumm! This sounds awesome!
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!
Momioso says
Yum!! This sounds delicious!!! I love mango.
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.
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!
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! 🙂
Shirley Murphy says
I wonder how this would taste using persimmons rather than mango?
Michele says
This sounds delicious. Do you know if it would work in an InstantPot? I'm new to using mine so not sure where to start!
Thank you.