2-16 oz. bags dried navy beans
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.
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