PINEAPPLE, VEGGIES AND BEAN SAUTE

PINEAPPLE, VEGGIES AND BEAN SAUTE

Sautéed peppers, onions and cabbage with cashews and carrots. Mixed with vegetarian baked beans and pineapple chunks. Seasoned with coriander, garlic and mint. Sweet, zesty and fragrant!

Makes 6 servings

3 T. extra virgin olive oil

1 lg. sweet onion; cut off ends, cut in half from end to end, peel, cut each half crosswise through the middle, then cut each quarter into ⅜ inch wide quarter rings

1 jumbo or 2 sm. green peppers, cored, cut into quarters from end to end, then cross wise into ⅜ inch wide strips

½ sm. green cabbage (cut whole cabbage from end to end in half; save ½ for other use); remove outer leaves and core; cut in half crosswise through the middle, then crosswise into ⅜ inch wide strips; remove extra thick pieces or save for soup

1 t. salt

20 oz. can pineapple chunks including liquid

16 oz. can Vegetarian Baked Beans (I used Vegetarian Beans in tomato Sauce by Heinz)

1 t. ground coriander

½ t. dried mint

½ t. dried basil

½ t. dried mustard

freshly ground black pepper, as desired

5 whole fresh garlic cloves, peeled and coarsely chopped

2 whole med. carrots; peel, cut off ends, cut each crosswise into 3 segments, cut each segment from end to end into ¼ inch thick slabs, then stack and cut slabs from end to end into ¼ inch wide sticks

⅓ c. whole cashews

In extra-large skillet, over medium-high heat, melt olive oil. Add onion, green pepper, cabbage and salt. Saute till brown-tinged and partially wilted. The bottom of the skillet will brown.

Add pineapple and pineapple liquid, beans, coriander, mint, basil, dry mustard, black pepper and garlic. Stir well to distribute evenly, but loosely in the skillet.

Add carrots and cashews. Stir, cover, reduce heat to medium-low and cook 30 minutes or till carrots become pliable.

Adjust for salt and serve or remove from heat and let set till you’re ready to eat, then reheat.

Notes: Although this bean dish is delicious all by itself, if serving guests, you might want to top each serving with grated orange peel and thinly sliced green scallion.

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