Thursday, December 8, 2011

Mango BBQ Beans with Mashed Yucca with Cilantro and Lime

Now that the winter months are approaching and the weather is cooling down here in Florida I've been enjoying lots of soups, chili recipes and...Mango BBQ Beans!  Yes, it's another delicious and simple recipe from Appetite for Reduction and if you have never tried Yucca, this is your chance.  Be brave, it's not much different from potatoes other than it has roots through the center that you will want to remove after you cook them :)

Mango BBQ Beans

1 tsp olive oil (I used vegan broth)
1 onion, chopped finely
3 cloves garlic, minced
1 mango, seeded and chopped small
1 cup vegetable broth
1/2 tspred pepper flakes, or 1/4 tsp if you want less spicy
1/4 tsp allspice
1 tsp ground coriander
1/2 tsp salt
1 (25 oz) can kidney beans
1 tsp liquid smoke
2 to 3 tsp agave nectar

Preheat a 4-quart pot over medium heat. Saute the onion and garlic in the oil (or broth) with a pinch of salt for about 5 minutes, until translucent.
   Add the mango, tomato sauce, broth, red pepper flakes, coriander, salt and kidney beans. Turn up the heat and bring to a rolling boil. Lower the heat to a simmer and cover the pot, leaving a little room for steam to excape and let cook for about 45 minutes, stirring often. The sauce should thincken and the mangoes should cook down a great deal.
   Turn off the heat, mix the agave and liquid smoke, and let the beans sit for about 5 minutes. Taste for sweetness and add more agave if needed. Adjust the salt and seasonings and serve.

Mashed Yucca with Cilantro & Lime

2 pounds yucca peeled and chopped into 2-inch chunks
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1 tsp olive oil
1/2 tsp salt, plus extra for salting the yucca water

Place the yucca in a pot and cover with water until submerged. Add a big pinch of salt, cover the pot, and bring to a boil. Lower the heat to a simmer. Let simmer for about 20 minutes, until very, very tender. Turn off the heat.
  Reserve about a cup of the hot water by carefully dipping a heatproof mug into the pot. Don't burn yourself, please. Drain the yucca, then return it to the pot. Add the lime juice, cilantro, oil and salt. Mash well with a potato masher. Stream in the reserved hot water little by little, mashing as you go along. You may need up to 1/2 cup. Mash the yucca until nice and creamy and serve immediately.


Shaheen said...

I am not vegan but a vegetarian, however these kind of dishes do appeal to me. i love the fact that this contains mango, a fruit that I don't often cook with.

Wishing you a Happy New Year.

Anonymous said...

My family and I loved this recipe. Please see tht the ingredient list is missing tomato sauce, however. I added a tablespoon of nutritional yeast (for umami) since I didn't have liquid smoke. I also had two fresh hatch chilies on hand that I quickly sautéed and added for crunch. Delicious. We liked the mashed yuca and will make that more often.