Calypso Pineapple Bean Pot |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I can't remember were I originally got this recipe, but it has been a favorite around here for a long time. The flavours blend very well together and it is very filling. Ingredients:
2 cups fresh pineapple, finely chopped |
1 cup onion, chopped |
4 garlic cloves, crushed |
1 tablespoon brown sugar, firmly packed |
2 1/2 cups tomatoes, peeled and chopped |
2 tablespoons lime juice |
1 1/2 teaspoons oregano, dried |
1 teaspoon lime peel, grated |
1/8 teaspoon cayenne pepper |
1 lb chickpeas, canned, drained and rinsed |
1 lb red kidney beans, canned, drained and rinsed |
Directions:
1. In a large, non-stick skillet, combine pineapple, onion, garlic, and brown sugar. Cook over medium heat, stirring frequently, 15 minutes or until mixture becomes brown and onion starts to brown.
2. Add remaining ingredients, mixing well. Reduce heat to medium low, cover, and cook 30 minutes. Stir several times while cooking.
3. Serve over brown rice, or cooked grain of your choice.
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