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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (628g) Recipe makes 3 servings The following items or measurements are not included below: 1 teaspoon lime peel 1 lb red kidney beans |
||
| Calories 497 | ||
| Calories from Fat 27 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 468mg | 19% | |
| Potassium 1469mg | 41% | |
| Total Carbohydrate 99.9g | 33% | |
| Dietary Fiber 22.1g | 88% | |
| Sugars 20.9g | ||
| Protein 23.3g | 46% | |
Ingredients
- 2 cups fresh pineapple, finely chopped
- 1 cup onion, chopped
- 4 garlic cloves, crushed
- 1 tablespoon brown sugar, firmly packed
- 2 1/2 cups tomatoes, peeled and chopped (3)
- 2 tablespoons lime juice
- 1 1/2 teaspoons oregano, dried
- 1 teaspoon lime peel, grated
- 1/8 teaspoon cayenne pepper
- 1 lb chickpeas, canned, drained and rinsed
- 1 lb red kidney beans, canned, drained and rinsed
Directions
1
In a large, non-stick skillet, combine pineapple, onion, garlic, and brown sugar. Cook over medium heat, stirring frequently, 15 minutes or until mixture becomes brown and onion starts to brown.2
Add remaining ingredients, mixing well. Reduce heat to medium low, cover, and cook 30 minutes. Stir several times while cooking.3
Serve over brown rice, or cooked grain of your choice.
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- Course > Main Dish
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > Oceania > Polynesian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: CarsieQ
On Sep 11, 2008
Awesome! Instead of fresh tomatoes I used a can of diced tomatoes. My husband doesn't like chickpeas so I used a blend of pinto, kidney, and black beans instead. It was so delicious! It made great left-overs too! Great recipe!
From: Regitze
On Aug 19, 2008
This dish has a delightful and very different taste. The lime keeps it from being too sweet, and you can't even tell it's so healthy 
. I've found that I like it better with boiled whole spelt than with rice, the rice almost makes the taste too bland.
From: DR. House
On Apr 14, 2007
It's a keeper even with the two changes that I had to make. First I used Pinto and Kidney because that bag of Chickpeas that has in my way forever vanished. Next I didn't use the Cayenne. I used Tabasco Sauce. Why? The Cayenne must have been hiding with the Chickpeas. Extremely addicting flavor and adjusted very very well to the crockpot also.
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