Prep 35 mins
Cook 20 mins
An exotic, sweet, tangy alternative to traditional baked beans! Tropical beans for the end of summer. Over rice, these make a great meal on their own, and meat-eaters love them as a side for dogs and burgers at a grill out. Plus, preparation is a breeze!
- 1 1⁄2 cups white beans
- 1 1⁄2 cups red beans
- 1 1⁄2 cups kidney beans, black beans, red beans or 1 1⁄2 cups white beans
- 1 large onion, chopped finely
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 medium green bell peppers or 2 large green bell peppers, sliced
- 1 1⁄2 cups pineapple chunks in juice, no syrup (optional)
- 1⁄2 teaspoon minced garlic
- 1 -2 tablespoon vegetable oil
- 4 tablespoons ketchup
- 3 -4 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 3 teaspoons strong mustard
- 1 1⁄2-2 teaspoons cumin
- 1 1⁄2-2 teaspoons dark sesame oil
- 1 tablespoon cider vinegar (optional)
- 1 teaspoon molasses (optional)
- 1⁄4-1⁄2 cup orange juice (optional)
- Heat vegetable oil in a large skillet.
- Add garlic to season.
- Add onions, lower heat and saute slowly until transluscent.
- While onions saute, mix together the sauce ingredients (ketchup, soy, hoisin, mustard, cumin, sesame oil) and any of the optional sauce ingredients you want to include.
- Add the bell peppers to the skillet, saute for 2 - 4 minutes.
- Add the beans to the skillet, mix and simmer for 3 - 5 minutes.
- Add sauce mixture to beans, and optional pineapple, if using.
- Stir and simmer until flavors are deeply blended and sauce is evenly distributed.