This baked beans recipe gets a tropical twist with mangoes!
You guys, I have so many summer-y recipes to share with you that’s it getting out of control!
I keep an editorial calendar, mostly because it makes me feel important and fancy, but also because it helps me know when to share what recipe. Well, it’s so full with delicious summer food right now that it might burst. Kinda like my belly did after I hate this whole pot of baked beans.
I mean, first of all, I don’t actually like beans. The only way I can possibly be forced to consume them is if they are either mixed with taco meat or covered in a sweet sauce. Then? I’m all about it. I will eat the heck out of some baked beans, especially during the hot summer months!
I had to share this recipe for Mango Baked Beans with you before the Fourth of July, because these would make a killer addition to your menu!
These beans are almost as easy as the canned version. I started everything on the stove in my favorite cast iron skillet and then just transferred it over to the oven to finish baking. Easy as can be!
I created this recipe for The National Mango Board to use in their Fresh Flavorful Festive cookbook. Fun! I knew I wanted to put a spin on a traditional recipe by adding some fresh mango, and beans just seemed the perfect way to do that!
Usually, I cheat and get baked beans straight from a can and just doctor them up, but this time I started with a blank canvas. I still used canned beans, but without any sauce on them. I didn’t want to bother with soaking dry beans, but you can totally use dry beans if you know what you’re doing. Like I said, I’m not generally much of a bean person, so I figured I’d keep things simple.
The mango adds to the sweetness and gives these beans a tropical flair! Oh, and of course I loaded these up with bacon. Baked beans aren’t baked beans if they don’t have bacon, am I right?
I’m including the recipe for the beans here, but if you want even more mango recipes, click this link to download a free copy of their cookbook. You can also leave a comment below and I’ll draw one winner to receive a hard copy of the book! Just leave a comment on this post telling me your favorite way to enjoy a mango by midnight, July 1, 2014, and you’ll be entered to win. No jumping through hoops or liking, following, etc. 😉
Mango Baked Beans
- 1 pound bacon
- 1/2 sweet onion
- 1 jalapeno pepper
- 1 1/4 cups ketchup
- 1/2 cup brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 clove garlic grated
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1/2 mango diced
- 48 ounce jar cooked Great Northern beans
- Heat a large cast iron skillet over medium heat.
- Chop the bacon into bite sized pieces and add to the hot skillet. Fry, stirring often, until just starting to crisp.
- Meanwhile, dice the onion and jalapeno pepper. Add to the skillet with the bacon and cook for 5 minutes, stirring often.
- In a small sauce pan set over low heat, combine the ketchup, brown sugar, vinegar, molasses, Worcestershire sauce, garlic, salt, and pepper. Stir to combine. Bring to a boil over and then remove from heat.
- Add the diced mangos to the sauce. Using an immersion blender, blend the sauce until smooth.
- Alternately, pour the sauce into a blender of food processor and process until smooth. Be sure to vent the lid so that steam can escape and start with a low speed.
- When the sauce is smooth, add to the pan of bacon and onions. Add the beans and stir to coat in the sauce.
- Place beans in a preheated 350 degree oven and bake for 50 minutes.
Thank you to The National Mango Board for sponsoring this recipe. This post contains affiliate links.