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overhead shot of the bowoverhead shot of the bowl of red beans and spicy mangol of red beans and spicy mango
Marissa Bolden

Spicy Mango Red Beans and Rice

Creamy red beans slow-simmered with jalapeño sausage, fresh chilies, onions, and garlic, enriched with butter and molasses, then brightened with sweet mango and fresh cilantro.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 Tbsp vegetable oil
  • 1 lb sausage sliced
  • 1 yellow onion diced
  • 2 Tbsp flour
  • 1-2 jalapeño peppers diced
  • 2 stalks celery diced
  • 8 garlic cloves minced
  • 3 bay leaves
  • 1 mango seeded and diced
  • 1 Roma tomato diced
  • 2 cups cooked red beans
  • 1 Tbsp chicken bouillon powder
  • 4-6 cups water
  • 2 tsp molasses
  • 1 Tbsp cayenne pepper
  • 1 Tbsp garlic powder
  • 2 tsp black pepper
  • 1-2 Tbsp salt to taste
  • 2 tsp celery seed
  • 2 Tbsp fresh cilantro chopped
  • 2 Tbsp butter
  • ½ lime juiced (wedge for serving)

Method
 

  1. In a Dutch oven, heat vegetable oil over medium-high heat.
  2. Add sliced sausage and brown for 3 minutes per side.
  3. Add diced onions, celery, and jalapeño peppers to the pot. Cook for 5 minutes, until slightly browned.
  4. Stir in the flour.
  5. Add the cooked red beans, diced mango, diced Roma tomato, chicken bouillon powder, bay leaf, molasses, cayenne pepper, minced garlic, garlic powder, black pepper, and celery seed.
  6. Pour in enough water to cover the ingredients. Bring to a boil, then reduce heat to a simmer.
  7. Cook for 1 hour, adding more water if needed to maintain consistency.
  8. Once the beans and mango are softened, adjust seasonings to taste. Remove the lid to allow the mixture to thicken to your desired consistency.
  9. Turn off the heat and stir in the butter and lime juice just before serving.
  10. Garnish with fresh cilantro and a lime wedge, if desired.