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Calypso Pineapple Bean Pot

2 c Finely chopped; ripe, fresh pineapple
1 c Chopped onion
4 Cloves garlic crushed
1 tb Firmly packed brown sugar
3 md Ripe tomatoes; peeled and chopped, (aprox 2 1/2 cups)
2 tb Fresh lime juice
1 1/2 ts Dried oregano
1 ts Grated fresh lime peel
1/8 ts Cayenne pepper
Salt to taste
1 cn (1 lb) chick peas; drained and rinsed
1 cn (1 lb) kidney beans; drained and rinsed


In a large, nonstick 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.

Add remaining ingredients, mixing well. Reduce heat to medium low, cover, and cook 30 minutes. Stir several times while cooking.

Serve over brown rice, or cooked grain of your choice.


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