Prep 10 mins
Cook 25 mins
I clipped this recipe from the Wednesday, May 26th, 2004 edition of the Arizona Republic. This recipe is great because it uses black beans and is a fancy twist on traditional baked beans. Some may even call it "fusion cuisine". This dish can be mixed up, covered, and refrigerated up to 2 days before baking. I think this would be very good with seafood or chicken. This recipe is 3 points per serving. Ya Mon!
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (8 ounce) can crushed pineapple, drained
- 1⁄4 cup bottled Caribbean jerk marinade (any jerk marinade recipe or bbq sauce may be substituted)
- 1⁄2 cup chopped green onion
- 1⁄3 cup firmly packed brown sugar
- 2 tablespoons fresh lime juice (but really adds to this dish) (optional)
- 1 tablespoon minced fresh ginger (I sprinkled some dried ginger over the beans right before putting the dish in the oven.) (optional)
- Combine all ingredients in a 2 quart shallow casserole dish.
- Bake at 375 degrees, uncovered until dish is heated through.
- (About 25 minutes).
I was looking for a quick baked beans recipe that utilized pineapple and black beans and this fit the bill. I used Finger Lickin Good BBQ Sauce (19023) as a sub for the jerk marinade and used sweet onion instead of green onion. Make sure you drain the pineapple well--mine ended up being rather juicy. Additionally, next time I will half the recipe and I will try the minced ginger instead of powder.
This was an awesome dish! We served this with jasmine rice, and jerk chicken (#92229). It was a really quick, easy, healthy dinner! Thank you so much!! We will definitely make again.