Date: Sun, 05 Apr 1998 17:14:04 +0000
From: Andi & Todd Lockhart (lockhart@bellatlantic.net)
I thought it was about time I shared one of our favorites from Bobbie
Hinman's The Meatless Gourmet. We make this dish every year for
Easter, and serve it with all of our families traditional side
dishes. It's been a hit with everyone who's tried it. Hope you all
like it, too!
Calypso Pineapple Bean Pot
2 cups finely chopped, ripe, fresh pineapple
1 cup chopped onion
4 cloves garlic crushed
1 TB firmly packed brown sugar
3 medium ripe tomatoes, peeled and chopped (aprox 2 1/2 cups)
2 TB fresh lime juice
1 1/2 tsp. dried oregano
1 tsp. grated fresh lime peel
1/8 tsp. cayenne pepper
Salt to taste
1 1lb can chick peas, drained and rinsed
1 1lb can kidney beans, drained and rinsed
In a large, nonstick 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.
kwvegan vegan