Calypso Pineapple Bean Pot
"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."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
3-4
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 (3)
- 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
- 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.
- Add remaining ingredients, mixing well. Reduce heat to medium low, cover, and cook 30 minutes. Stir several times while cooking.
- Serve over brown rice, or cooked grain of your choice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I liked the sweet pineapple in this bean dish and preferred a bit more cayenne. I wanted more sauce and found coconut milk to be an excellent addition. -
This is a great recipe! I actually found it on another site and was going to add it here - but found it's already here. I made it exactly according to the recipe and wouldn't change a thing. Delicious and very very healthy. -
Awesome! Instead of fresh tomatoes I used a can of diced tomatoes. My husband doesn't like chickpeas so I used a blend of pinto, kidney, and black beans instead. It was so delicious! It made great left-overs too! Great recipe! -
This dish has a delightful and very different taste. The lime keeps it from being too sweet, and you can't even tell it's so healthy :-). I've found that I like it better with boiled whole spelt than with rice, the rice almost makes the taste too bland. -
It's a keeper even with the two changes that I had to make. First I used Pinto and Kidney because that bag of Chickpeas that has in my way forever vanished. Next I didn't use the Cayenne. I used Tabasco Sauce. Why? The Cayenne must have been hiding with the Chickpeas. Extremely addicting flavor and adjusted very very well to the crockpot also.
Tweaks
-
Awesome! Instead of fresh tomatoes I used a can of diced tomatoes. My husband doesn't like chickpeas so I used a blend of pinto, kidney, and black beans instead. It was so delicious! It made great left-overs too! Great recipe!
RECIPE SUBMITTED BY
Because of severe allergies and health issues I have been vegan for 7 years. I was vegetarian for 10 years prior, so did not have to make too much of a transition.
I have 2 teenage boys, a wonderful boyfriend, and an adorable mini-dashund puppy.
