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| 2 Tasse | Finely chopped; ripe, fresh pineapple |
| 1 Tasse | onion chopped |
| 4 | Cloves garlic crushed |
| 1 Esslöffel | brown sugar firmly packed |
| 3 mittel | Ripe tomatoes; peeled and chopped, (aprox 2 1/2 cups) |
| 2 Esslöffel | lime juice fresh |
| 1 1/2 Teelöffel | oregano dried |
| 1 Teelöffel | Grated fresh lime peel |
| 1/8 Teelöffel | cayenne pepper |
| | salt |
| 1 Dose | (1 lb) chick peas; drained and rinsed |
| 1 Dose | (1 lb) kidney beans; drained and rinsed |
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I've been lurking here for years now & collected lots of great recipes from the list. I thought it was about time I shared one of our favorites from Bobbie Hinman's The Meatless Gourmet. We make this dish every year for Easter, and serve it with all of our families traditional side dishes. It's been a hit with everyone who's tried it. Hope you all like it, too!
In a large, nonstick 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.
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