Bourbon Mango Slow Cooker Baked Beans

These bourbon mango baked beans are perfect for a barbecue or cookout – and they’re so easy to make in the slow cooker!

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.

Recipe

Equipment

• Slow Cooker (or Instant Pot)

Ingredients

• 32 oz dried navy beans
• cooking spray
• 1 large onion chopped
• 1 mango peeled, diced, and pureed
• 1 ½ cup barbecue sauce store bought or homemade
• 1 ¼ cup water
• 2 tbsp balsamic vinegar
• 1 tsp honey or agave syrup
• 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.

Nutrition