Ingredients
- 3/4 pound dried pinto beans (1 1/2 cups)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 1/4 cups chopped fresh ripe mango
- 1 cup canned tomato sauce
- 1 cup bean cooking liquid
- 1/2 teaspoon Aleppo chili flakes
- 1/4 teaspoon ground allspice
- 1 teaspoon freshly ground coriander
- 1/2 teaspoon liquid smoke
- 1 tablespoon agave nectar
- Salt and pepper, to taste
Preparation
Step 1
Place the beans in a large bowl of cold water and soak overnight. Drain, return to the pot and cover with cold water by 1-2 inches. Bring to a boil, skim off any foam, then reduce heat and simmer until tender. This may take anywhere from 45 to 90 minutes, depending on the freshness of your beans. Drain, reserving 1 cup of cooking liquid.
Heat the oil in a large pot over medium heat. Saute the onion and garlic in the oil for about 5 minutes, until the onions are translucent.
Add the mango, tomato sauce, bean cooking liquid, pepper flakes, allspice, coriander, beans and salt. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
Remove off the heat and stir in the agave nectar and liquid smoke. Add more salt to taste, and serve.
Serves 6.