| 23 | 35 | 379 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 4 |
| 1 tbsp | Water |
| 1 large | White onion (diced small) |
| 1 clove(s) | Garlic (large, minced) |
| 2 can(s) (15oz) | Pinto beans, canned (rinsed) |
| 1 tbsp minced | Ginger root |
| 1/4 tsp, leaves | Thyme, dried |
| 1/4 cup | Sherry, dry |
| 2 tbsp | Dijon mustard |
| 1/2 cup | Tomato ketchup (organic or use tomato sauce) |
| 2 tsp | Chipotle chiles in adobo sauce (finely chopped) |
| 3/4 cup | Water |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1 mango | Mango (mango salsa - ripe, peeled and diced small) |
| 1 cup diced | Pineapple (mango salsa) |
| 1/2 cup | Jicama (mango salsa - cut into 1/4 dice) |
| 1/2 cup chopped | Red bell pepper (mango salsa - diced small) |
| 2 tbsp | Cilantro (coriander) (mango salsa - finely chopped) |
| 1/2 whole lime(s) | Lime juice (fresh) (mango salsa - juice from 1/2 a lime) |
| 1/4 tsp | Cumin (mango salsa) |
| 1 dash | Cayenne pepper (mango salsa - a pinch) |
| 1 pinch | Salt (mango salsa - to taste) |
| 1 dash | Black pepper (mango salsa - to taste) |
Heat water in a large sauté pan over medium heat. Add onion and cook for 4 minutes or until it starts to soften. Add garlic and cook for 1 minute more. Add beans, ginger, thyme, sherry, mustard, ketchup, chipotle and 3/4 water.
Cover the pan and reduce heat to a simmer, cooking until the sauce has thickened, approximately 20 minutes. Season to taste with salt and pepper.
Top with Mango and Pineapple Salsa.
For the Mango Salsa: Combine last ten ingredients in a medium bowl. Let sit for at least 30 minutes to allow the flavors to marry.
Notes:
Along with the salsa, try pairing these beans with a bed of brown rice.
Having a sharp knife is key to cutting a mango. It has one long at seed in the center of the fruit, so you want to cut alongside the pit. From there, I like to cut the cheeks in half, remove the skin and cut into chunks.
| Fruit | 1.0 |
| Meat Alternative | 1.3 |
| Vegetables | 2.8 |
