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Black eyed beans with couscous and chipotle mango sauce (v, lf)

This sauce can be used with other dishes.
Sauce adapted from the chipotle-mango BBQ sauce at Iowa Girl Eats.
Serves 4.

Original post (with pictures) here.

For the base

2 cups cooked black eyed beans
1 cup uncooked couscous
2 carrots, finely sliced
1 red capsicum (pepper), finely sliced
1/2 cup chopped pineapple, fresh or tinned (optional, but enjoyable)

For the sauce
1 medium fresh mango, finely chopped
2 chipotle peppers with 2 tsp adobo sauce
1/2 small onion, peeled and diced
1/2 cup tomato sauce
2 tbsp lemon juice
2 tbsp rice vinegar
1 - 2 tbsp maple syrup


1. In a large bowl, add 1 cup boiling water to the 1 cup couscous and whisk with a fork. Cover with a tea towl and set aside, fluffing with a fork after 5 minutes.
2. Roughly chop the chipotle peppers, and then combine all sauce ingredients in a medium saucepan. Cover and bring to boiling point, then reduce heat to low and simmer for approximately 20 minutes, stirring regularly.
3. While the sauce is simmering, cook the carrots and capsicum in the top half of a vegetable steamer (you could also stir fry them in a non-stick pan, if you don't have a steamer). When the vegetables are nearly cooked, add the black eyed beans to heat them through. Just before serving, add the pineapple to heat this through.
4. Combine the couscous, black eyed beans, vegetables and pineapple on a plate. Top with the chipotle mango sauce and serve.