2 Tbs. Olive Oil 1 Onion, medium size 4 Cloves Garlic 1 Green Bell Pepper 1 Tbs. Cumin Ground 4 tsp. Dark Chile Powder 2 tsp. Mustard Powder 2 Tbs. Tomato Paste 1 Tbs. Apple Cider Vinegar 1 Can Crushed Pineapple, 20 oz. 2 Tbs. Chipotle Peppers, canned 2 Cups Vegetable Broth 1 tsp. Salt 2 Tbs. Maple Syrup
Chop and measure chipotle peppers.
Gather pineapple and other ingredients.
Dice green pepper.
Chop Garlic.
Small dice the onion.
Place pan over medium-high heat.
Add oil and onion.
Cook and stir for a few minutes.
Onion will turn golden brown.
Add all other ingredients, minus beans, to the pan and mix well.
Add beans to the pan.
Stir everything together.
Bring liquid to a boil.
Turn heat down to a slow simmer.
Cover the beans and cook for 2 hours.
You will need to stir every few minutes making sure that the beans continue to simmer without scorching the bottom of the pan.
Beans are ready to serve.
They go well with corn muffins which you can make while the beans are cooking.
New Taste Thinking:
The next time you are thinking about serving canned baked beans you may want to look at the ingredient list. The amount of salt and sugar in most of these products is very high. This recipe gets most of it's natural sweetness from the unsweetened crushed pineapple. I know that the recipe is called baked beans and yet they are cooked on top of the stove. You can cook the beans in the oven if you wish, I just don't like opening and closing the oven all the time. Feel free to substitute canned beans if you like: 4/ 15 oz. cans of Great Northern White Beans for this recipe.
