Mango BBQ Beans / Mashed Yuca with Cilantro & Lime

Christina Galioto

Mango BBQ Beans

1 teaspoon olive oil
1 onion, chopped finely
3 cloves garlic, minced
1 mango, seeded and chopped small
1 cup tomato sauce
1 cup vegetable broth
½ teaspoon red pepper flakes
¼ teaspoon allspice
1 teaspoon ground coriander
½ teaspoon salt
1 (25-ounce) can kidney beans, drained and rinsed
1 teaspoon liquid smoke
2 to 3 tablespoons agave nectar

Preheat a 4-quart pot over medium heat. Sauté the onion and garlic in the oil 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 escape, and let cook for about 45 minutes, stirring often. The sauce should thicken and the mangoes should cook down a great deal.
Turn off the heat, mix in 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 Yuca with Cilantro & Lime

2 lbs yucca, peeled, cored, and chopped into 2-inch chunks
2 tablespoons freshly squeezed lime juice
¼ cup chopped fresh cilantro
1 teaspoon olive oil
½ teaspoon salt, plus extra for salting the yuca water

Place the yuca 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 yuca, 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 ½ cup. Mash the yuca until nice and creamy and serve immediately.

@The.Vegan.Gypsy @ChristinaGalioto