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.
- 1 large onion, finely chopped
- 1 teaspoon vegetable oil
- 4 cups cooked small firm beans
- 1 tablespoon blackstrap molasses
- 1 tablespoon white vinegar
- 1 teaspoon Tabasco sauce
- 2 teaspoons prepared mustard
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dark sesame oil
- 1 teaspoon ground cumin
- 1 grated orange, rind of (= about 1 T)
- 3⁄4 cup fresh pineapple or 3⁄4 cup canned crushed pineapple (optional)
- Saute the onions in a skillet or saucepan until soft and beginning to brown.
- In the meantime, drain the beans in a colander and rinse them under running water.
- In a small bowl, mix the molasses, vinegar and Tabasco, mustard, tomato paste, sesame oil, cumin, orange peel and pineapple.
- When theonions are soft, add the beans and the sauce.
- Stir gently to distribute the sauce.
- Bring to a gentle simmer at a low heat.
- Remove the beans from the heat and serve immediately.
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.
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!
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.