Recipe by: Brenda P, Featured on Chef AJ’s channel on 6/18/24
Ingredients:
- 2 – 15.5 oz cans pinto beans with the liquid
- 1 cup diced red bell pepper
- 1/2 cup diced onion
- 2 – 3 Tbls diced jalapeño
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/2 tsp Mexican oregano
- 2 Tbls Jalapeno Lime Balsamic
- 1 1/2 tsp lime juice
- 1/4 tsp salt, or to taste
- Black pepper to taste
- 2/3 cup pineapple tidbits, drained (canned in juice)
- 1/4 tsp jalapeño powder (optional)
- Cilantro for garnish (optional)
Directions:
- In a sauté pan over medium heat add the onion, jalapeños, and red pepper, sauté until tender, about 5 minutes.
- Add 1 can of the pinto beans and it’s liquid, Jalapeno Lime Balsamic, lime juice, and seasonings. Sauté until the liquid is reduced by 1/2 and thickened, about 8 – 10 minutes.
- Stir the pineapple and 2nd can of pinto beans with its liquid into the reduced mixture, cooking until beans and pineapple are warmed through.
- Serve on a bed of greens and rice, garnished with the cilantro.
Notes:
- Cilantro rice makes a nice addition to the flavor profile.