Wash, dice, and chop all of your veggies and put them in a large pot. Cook until they are just about soften up to your liking. Add chili powder, salsa, tomato sauce, and crushed pineapple. Stir occasionally while you prep the beans.
You’ll want to drain and rinse your beans, otherwise I’ve found there can be an off flavor from the canned juices. Instead of canned, and when I have more time, I cook the beans from scratch ahead of time. Cooking beans can take 1-3 hours depending on whether or not you have a pressure cooker. So when cooking beans myself, I make sure to cook a big batch, allow it to cool, and bag it up in 3 cup portions to put in the freezer.
Add beans to the pot, and and allow ingredients to simmer together for 5-10 minutes before dishing out and serving. I like to add a bit of cheese on top, and serve with crackers (or corn chips for a gluten free option).
Recommended (clickable)
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 3 15 oz Canned Beans of Choice (I use black beans, kidney beans, & chick peas) (or 3 cups cooked beans from scratch)
- 16 oz Pineapple or Peach Salsa
- 8 oz Crushed Pineapple
- 8 oz Tomato Sauce
- 1 tablespoon Chili Powder
- 1 10.5 oz (small container) Cherry or Grape Tomatos (cut in halves)
- 1 medium Onion (diced)
- 1 Bell Pepper (diced)
- 1 Jalepeno (diced into small pieces)
- Chips or Crackers (optional to serve)
Ingredients
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|
- Wash, dice, and chop all of your veggies, and put them in a large pot. Cook until they are just about soften up to your liking.
- Add chili powder, salsa, tomato sauce, and crushed pineapple. Stir occasionally while you prep the beans.
- Drain and rinse bean before adding them to the pot (rinsing removes that canned flavor). Allow ingredients to simmer on low to medium heat for 5-10 minutes.
- Ready to dish out. Serve with either crackers or corn chips.
