Total Time
25mins
Prep 5 mins
Cook 20 mins

This is based on a recipe in the Moosewood 'Cooks at Home' cookbook which I absolutely adore. Use a variety of beans for a colourful effect. I have used blackeyed peas which worked really well.

Ingredients Nutrition

Directions

  1. Saute the onions in a skillet or saucepan until soft and beginning to brown.
  2. In the meantime, drain the beans in a colander and rinse them under running water.
  3. In a small bowl, mix the molasses, vinegar and Tabasco, mustard, tomato paste, sesame oil, cumin, orange peel and pineapple.
  4. When theonions are soft, add the beans and the sauce.
  5. Stir gently to distribute the sauce.
  6. Bring to a gentle simmer at a low heat.
  7. Remove the beans from the heat and serve immediately.

Reviews

(3)
Most Helpful

Very good ! i didn't have any white vinegar so i used balsamic and peanut oil instead of dark sesame, we loved those beans ! next time i'll add more onions, 1 or 2.Thank you very much. Elodie.

Elodie May 25, 2007

I made this tonight as a side dish for my mother's birthday dinner. It was fabulous--so much so, that I couldn't wait to post a review! The sauce has the perfect mix of sweet and spicy flavors. I used canellini, pinto, black, and black-eyed peas--all which make for a beautiful dish. Thanks so much!

Pikake21 August 19, 2006

Outstanding beans. Just a little sweetness to balance the heat (I used more Tabasco than called for). Made this with one 15oz can each of kidney, black and navy beans along with fresh pineapple. I made these one day ahead and they were just as good on day two. Just reheat.

sugarpea March 23, 2005

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