Growing up my hubby always hated onions, I’ve never been fond of them, but they were tolerable. Through our married life we’ve never ever purchased an onion… until now. We made this recipe without the onion, and then I wondered if it would be even better with the onion? With our changing tastes, would using onions open up a whole new wonderful world of flavor? Maybe yes! We made the below recipe with the onion, and we loved it! We’ll definitely have to try onion in other recipes soon!!
Black Bean & Pineapple Stew
1 large onion, diced
2 large red bell pepper, seeded and diced
1 jalapeno pepper, stemmed, seeded and finely diced
8 cloves garlic, minced or pressed
2 15-ounce can diced tomatoes, preferably fire-roasted
4 16-ounce cans black beans, rinsed and drained
4 cups vegetable broth (or water plus bouillon cubes)
2 tablespoon chili powder
4 teaspoons Mexican oregano (optional)
Generous grating black pepper
Salt to taste
1 can crushed pineapple in pineapple juice
1. Spray pot with cooking spray, add onion, stirring til golden. Add the bell and jalapeno pepper, cook two minutes. Add the garlic, tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes.
2. While the beans are cooking, trim the squash and cut into small cubes.
3. Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Do Not Overcook.
Note: We didn’t try it with the jalapeno pepper yet, we were not that brave. That will be an experiment for another day!
You can find the original recipe here: Fat Free Vegan