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Yummy Black Bean Recipe - Pineapple Rum Black Beans

Here's a black bean recipe that I prepared for lunch on the weekend. I had just cooked a big batch of black beans in my pressure cooker so turned to my copy of Kathy Hester's "The Great Vegan Bean Book" to find some ideas. I was hungry and wanted something extra tasty and satisfying to go with the big salad I was planning.
Pineapple rum beans over coconut Lime Sweet Potatoes

I guess you could say that the recipe is Caribbean/Cuban inspired as it has pineapple and rum in it. The cool thing is that I happened to have pineapple-flavored rum in my liquor cabinet, and I have no idea where it came from! At Hester's recommendation I also cooked her recipe for coconut lime mashed sweet potatoes on which I placed the beans.

Here's a picture I took to give you an idea of how it looked. I had already eaten half when I thought that I just had to share this recipe and needed a picture, so had to tidy up the plate a little bit for the photo. LOL!

Pineapple Rum Black Beans (p. 114 of "The Great Vegan Bean Book" by Kathy Hester)

Ingredients:
  • 2 Tbsp veggie stock for sautéing
  • 1/2 small onion minced (I actually used the entire onion)
  • 2 garlic cloves minced (I used 3 cloves :-) )
  • 1 cup pineapple chopped small (I used frozen pineapple bits from Trader Joe's)
  • 3 cups cooked black beans
  • 2 Tbsp rum
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • 1 tsp marjoram
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • black pepper to taste
  • cayenne pepper to taste

Method:
  • Sauté onion in veggie stock until translucent (approx. 5 mins on med heat)
  • Add garlic and continue to sauté a further 1 minute
  • Add the rest of the ingredients, cover and simmer over low heat for approx. 30 minutes

Coconut Lime Mashed Sweet Potatoes

Ingredients:
  • 4 medium sweet potatoes
  • 1/2 cup coconut milk
  • Zest and juice of 1 lime
  • Salt and pepper to taste

Method:
  • Peel and boil sweet potatoes
  • Mash with coconut milk, lime zest and juice
  • Add salt and pepper to taste

Serve the beans on top of the mashed sweet potatoes.

I only used 1/8 tsp cayenne pepper but I think it could have done with a little more heat. Next time I'll use 1 fresh jalapeno pepper. This is a great recipe. Combine it with a hearty salad and you have something that will impress guests too.

Beans are a staple for all of us who follow a whole-food plant-based lifestyle. I really recommend Kathy Hester's book - it is crammed full of delicious and easy to prepare bean recipes. You can order The Great Vegan Bean Book from Amazon.




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