Southwestern Red Bean Sauce

This recipe is suitable for a: vegetarian/vegan diet.

Category: Condiments, Dressings, Spreads




Ingredients:
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11/2 cups cooked or canned red beans, drained
1/2 cup fresh tomatoes (see details below)
2 Tablespoons diced red onion
4 fresh chilies, seeded and chopped
1 clove garlic, minced
2 Tablespoons orange juice concentrate
2 Tablespoons vinegar
2 Tablespoons water
Vegetable oil spray
3/4 cup diced fresh pineapple

Note: Canned, drained pineapple may be used if fresh pineapple is not available; this will give a sweeter flavor to the sauce.




Instructions:
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Place beans in a large bowl and set aside. Blacken tomatoes, either in the oven at 400 degrees on a baking sheet until peel is blackened, or over an open flame. Peel and chop. Place tomatoes, onion, chilies, garlic, orange juice concentrate, vinegar, and water in a blender or food processor and blend until smooth.

Spray frying pan, heat, and add pineapple. Sauté until soft, about five minutes. Remove pineapple and add puréed mixture to frying pan. Over high heat, stir puréed mixture for 1 minute. Add pineapple and puréed mixture to beans and mix to combine. Serve hot.




Additional Comments:
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From The Vegetarian Resource Group - http://www.vrg.org

Serve this colorful sauce over rice, white or black beans, cut corn, or grilled veggies. It can also be used as an ingredient in soups or in casseroles instead of tomato sauce or tomato juice.



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