Heat ghee 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 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.