I have been blogging for over 5 years and one thing I have learned to keep this a sustainable hobby is: don’t sweat the small stuff. This recipe has been sitting in my draft folder for a while and I keep on hesitating to share it with its lackluster photos. However, the recipe is stellar and for some reason, once the snow hits, I am all about the tropical eats.
I used canned beans here. One can of red kidney beans (they never seem to get too much love in my kitchen) along with mixed beans (who remembers my Symphonic Mixed Bean Salad? With Mr Goudas’ 9th Symphony Bean Mix? YAH!). It still cracks me up: Eat and music will follow. Get ready to listen. I swear, it is written on the label. it almost sounds like Trader Joe’s would love.
In any case, the beans are mixed with a lime infused tomato broth spiked with pineapple and spiced with oregano and a hint of chile flakes. Serve with your favourite grainy side to sop of the juices.
I promise to return with some prettier photos (along with a giveaway) next week. 🙂
1 tbsp coconut oil, or oil of choice
2 cups fresh pineapple, cored and chopped into small tidbits
1 cup chopped onion
4 cloves garlic, crushed
28 oz can whole tomatoes, drained (or 3 cups fresh tomatoes, peeled)
1 tsp grated fresh lime peel
2 tbsp lime juice (juice from 1 lime)
1 1/2 tsp dried oregano
1/8 tsp Aleppo chili flakes
19 oz can red kidney beans, drained (or 2 cups cooked)
19 oz can mixed beans, drained (or 2 cups cooked) – could substitute your favourite bean)
cilantro, for garnish
1. In a large skillet, heat oil over medium heat. Once hot, add the pineapple, and onion. Cook over medium heat, stirring frequently, 15 minutes or until mixture becomes dry and onion begins to brown. Add garlic and cook until the garlic becomes fragrant, around 1 minute more.
2. Add remaining ingredients, mixing well. Reduce heat to medium-low, cover, and cook 30 minutes, stirring several times while cooking.
3. Serve over quinoa, brown rice or any other cooked grain. Garnish with freshly chopped cilantro.