Recipe - Calypso Pineapple Bean Pot

2 cup Finely chopped; ripe, fresh
pineapple
1 cup Chopped onion
4 Cloves garlic crushed
1 tablespoon Firmly packed brown sugar
3 md Ripe tomatoes; peeled and
chopped, (aprox 2 One half cups)
2 tablespoon Fresh lime juice
1 One half teaspoon Dried oregano
1 teaspoon Grated fresh lime peel
1/8 teaspoon Cayenne pepper
Salt to taste
1 cn (1 lb) chick peas; drained
and rinsed
1 cn (1 lb) kidney beans; drained
and rinsed

I've been lurking here for years now & collected lots of great recipes from
the list. 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!

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.

Posted to fatfree digest by Andi & Todd Lockhart
lockhart@bellatlantic.net on Apr 05, 1998