Tropical Baked Beans
Hearty baked beans with Italian sausage, jicama, canned tropical fruit salad, tomatoes, prunes, mango chutney and aromatic spices.
8 ounces Italian sausage, casing removed (optional)
1 1/2 cups cubed jicama (1/2-inch cubes)
1 (15.25-ounce) can tropical fruit salad, drained
1 (15-ounce) can red beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can navy or Great Northern beans, drained and rinsed
1 (14-ounce) can diced tomatoes, undrained
1/2 cup coarsely chopped orange essence pitted prunes
1/2 cup mango chutney
3 tablespoons cider vinegar
1 1/2 to 2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon red pepper flakes
- If using sausage, cook in small skillet over medium heat until browned, 5 to 7 minutes; drain sausage thoroughly on paper towels and crumble.
- Discard all but 1 teaspoon fat from skillet; add jimaca to skillet and sauté until beginning to brown, about 5 minutes.
- Mix all ingredients in 2 1/2-quart casserole.
- Bake, covered, in a preheated oven at 350°F (175°C) for 30 minutes.
Makes 6 main dish servings or 12 side dish servings.
Recipe provided courtesy of The Bean Education & Awareness Network.