Spicy Caribbean Black Beans with Pineapple

  • 1 medium yellow onion, chopped
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • ½ medium bell pepper, chopped
  • 1 jalapeno pepper, seeded & minced
  • 1 tbsp fresh ginger, grated
  • ½ tsp ground allspice
  • ½ tsp freshly ground nutmeg
  • 3 15-oz cans black beans, drained & rinsed
  • ¾ cup pineapple juice
  • 1 cup fresh pineapple, diced
  • Salt and freshly ground black pepper to taste
  • 1/3 cup unsweetened coconut chips, toasted

These Caribbean black beans are both spicy and spice-ful!  Ginger, allspice, nutmeg, and jalapeno provide warmth and heat while the double dose of pineapple (both fresh and juice) and coconut chips give the dish an unmistakable- and delectable- deep tropical flavor.

Sauté onion with olive oil in soup pot over medium heat until beginning to soften, about 5 minutes.  Add garlic, bell pepper, jalapeno, ginger, allspice, and nutmeg and continue to sauté, stirring frequently, for 3-5 more minutes or until onions are very soft.  Stir in beans, pineapple juice, and pineapple, reduce heat to low, and cover.  Cook, stirring occasionally, until mixture slightly thickens, about 15-20 minutes.  Add salt & pepper to taste.  Serve topped with coconut chips.