Calypso Pineapple Bean Pot Recipes

CALYPSO PINEAPPLE BEAN POT

Calypso Pineapple Bean Pot image

I can't remember were I originally got this recipe, but it has been a favorite around here for a long time. The flavours blend very well together and it is very filling.

Provided by CgyVegan

Categories Beans

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups fresh pineapple, finely chopped
1 cup onion, chopped
4 garlic cloves, crushed
1 tablespoon brown sugar, firmly packed
2 1/2 cups tomatoes, peeled and chopped (3)
2 tablespoons lime juice
1 1/2 teaspoons oregano, dried
1 teaspoon lime peel, grated
1/8 teaspoon cayenne pepper
1 lb chickpeas, canned, drained and rinsed
1 lb red kidney beans, canned, drained and rinsed

Steps:

In a large, non-stick 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.

Nutrition Facts : Calories 502.1, Fat 3, SaturatedFat 0.4, Sodium 468, Carbohydrate 100.8, Fiber 22.3, Sugar 22.2, Protein 23.4

CALYPSO BEANS, TOMATO AND POBLANO STEW

Calypso Beans, Tomato and Poblano Stew image

Provided by Tyler Florence

Categories main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 bay leaf
1 ham hock
1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained
1 tablespoon ground cumin
3 canned chipotle peppers in adobe sauce
4 poblano chiles, roasted, seeded and chopped
4 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves
Kosher salt and freshly ground black pepper
Lime wedges, for garnish

Steps:

In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.

WIENER BEAN POT

Wiener Bean Pot image

This recipe has been in my files for much more than half my lifetime, and from time to time I've tweaked it a bit!

Provided by Sydney Mike

Categories Poultry

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs baked beans (I always use B&M brand)
4 turkey hot dogs
0.5 (1 ounce) package onion soup mix
2 tablespoons dark brown sugar
1/4 cup water
1 tablespoon Dijon mustard
1/3 cup catsup
1/8 cup triple sec (optional)

Steps:

Preheat oven to 350°F.
Cut hot dogs on a diagonal into 1 inch slices.
Mix all ingredients together and pour into casserole dish.
Bake uncovered for 1 hour.

Nutrition Facts : Calories 136, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 659.6, Carbohydrate 31.1, Fiber 4.9, Sugar 16.3, Protein 5.8

CALYPSO RICE AND BEANS

Calypso Rice and Beans image

This is a very colorful dish, and with a few ingredients like pineapple, onion, cilantro, and a little jalapeno pepper, you can't go wrong. The flavors definately point to Cuban cuisine, and it really doesn't take long to make it. You don't even have to soak the black beans overnight. Just clean them, cover with water, bring to a boil and then just let them simmer for awhile, while you do other things.

Provided by FLUFFSTER

Categories Rice

Time 1h

Yield 16 serving(s)

Number Of Ingredients 18

Ingredients

1 cup black beans
1 1/2 cups basmati rice, uncooked
1 tablespoon olive oil
1 1/4 cups onions, chopped
1 cup celery, chopped
1 1/2 tablespoons jalapeno peppers, seeded, minced
3/4 teaspoon salt
4 garlic cloves, chopped
2 bay leaves
1 1/2 cups basmati rice, uncooked
3 1/2 cups water
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
3/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups diced pineapple
1/4 cup fresh cilantro

Steps:

Sort and wash beans and place in a medium saucepan. Cover with water to 2-inches above beans; bring to a full boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan.Cover beans with 2-inches of water. Bring beans to a boil over medium-high heat. Reduce heat, and simmer for 1 1/2 hours or until tender. Drain beans, and set aside.
For the rice:.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion , celery, jalapeno, salt, garlic, and bay leaves; saute 4 minutes. Add rice; cook 1 minute. Add 3 1/2 cups water, bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.
Stir in the bell peppers,black pepper, cumin, coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

Nutrition Facts : Calories 171.1, Fat 2, SaturatedFat 0.3, Sodium 119.6, Carbohydrate 34.4, Fiber 3, Sugar 3.2, Protein 4.2

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