Plateworthy II: Honolulu Anyone?

Another recipe post from my husband.

Honolulu Skillet Beans



Serves: 4
Time: 25 min.

This recipe, adapted from the Moosewood Collective, is particularly nice at this time of year, when some days the weather promises summer is approaching, but the cold isn’t quite gone either.

If you’re not familiar with the magic that is hoisin sauce, prepare thyself for sweet-and-sour heaven. If it's not near the soy sauce at your grocery store (and it probably is), it is worth schlepping down to a nearby Asian food market (which will have more varieties than the grocery anyway).

1 teaspoon vegetable oil
1 clove garlic, minced
2 (16oz.) cans of pinto beans (or red, kidney, or cannellini beans), drained and rinsed
2 tablespoons hoisin sauce
2 tablespoons ketchup (or tomato paste)
2 teaspoons Dijon mustard
1 tablespoon soy sauce
½ pineapple, peeled, cored, and diced (or 16 oz. can, diced)

1. Heat the oil in a saucepan over medium heat. In the meantime, stir the hoisin sauce, ketchup, mustard, and soy sauce together in a large bowl.
2. When the oil is hot, sauté the garlic for about a minute. Then add the beans and pineapple, stirring for about a minute, and finally add the sauce from the bowl.
3. Turn the heat down to low, cover for 10 minutes, stirring occasionally to prevent beans from sticking to the bottom of the pan.