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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is based on a recipe in the Moosewood 'Cooks at Home' cookbook which I absolutely adore. Use a variety of beans for a colourful effect. I have used blackeyed peas which worked really well. Ingredients:
1 large onion, finely chopped |
1 teaspoon vegetable oil |
4 cups cooked small firm beans |
1 tablespoon blackstrap molasses |
1 tablespoon white vinegar |
1 teaspoon tabasco sauce |
2 teaspoons prepared mustard |
2 tablespoons tomato paste |
1 tablespoon soy sauce |
1 teaspoon dark sesame oil |
1 teaspoon ground cumin |
1 grated orange, rind of (= about 1 t) |
3/4 cup fresh pineapple or 3/4 cup canned crushed pineapple (optional) |
Directions:
1. Saute the onions in a skillet or saucepan until soft and beginning to brown.
2. In the meantime, drain the beans in a colander and rinse them under running water.
3. In a small bowl, mix the molasses, vinegar and Tabasco, mustard, tomato paste, sesame oil, cumin, orange peel and pineapple.
4. When theonions are soft, add the beans and the sauce.
5. Stir gently to distribute the sauce.
6. Bring to a gentle simmer at a low heat.
7. Remove the beans from the heat and serve immediately.
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