This dish made it's first appearance when we had a fish fry on our friend Colin's boat. A plate of it was taken to Captain Jack, our 88 year old harbor neighbor. He liked it so much he requested the recipe and has since passed it around. Since February 3rd was Jack's birthday, I made up a batch, took him a big bowl of them, and served the rest with our fresh catch and basmati rice to rave reviews from all parties.I don't like sweet potatoes but this dish is pretty tasty.
2 cans black beans
1 can sweet potatoes [I used a can the same size as the beans...if you like sweet potatoes you could use the larger size can.]
1 can crushed pineapple [once again, I used the same size can as the beans...aprx.]
1 chopped onion
1-2 tsp. cumin
2-3 cloves of garlic
salt & pepper to taste
Saute onion and garlic in just a bit of butter. Add remaining ingredients. Stir. Simmer on low until hot all the way through.
Note: I had celery, so I sautéed some of that with the onion & garlic. Carrots would probably be good added as well.
