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olive oil yellow onion red bell pepper clove of garlic tomato sauce brown sugar apple cider vinegar mustard soy sauce salt pineapple pineapple juice reserved from pineapple butter beans corn starch water serving
Viewed: 46 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 1 medium yellow onion; chopped small
- 1 red bell pepper; chopped small
- 1 clove of garlic; minced
- 1 can of plain tomato sauce; 8 oz. (I usually get the salt-free kind and add my own salt)
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1 can of pineapple chunks; 20 oz. In pineapple juice
- 1/3 cup pineapple juice reserved from pineapple chunks
- 2 one lb. cans of butter beans; rinsed and drained
- 1 1/2 teaspoons corn starch
- 2 tablespoons water
- Rice for serving
Method
- In a large pot heat the olive oil over medium heat.
- Once the oil is heated add the onion, red pepper, and garlic. Saute until the onion is translucent.
- Add in the tomato sauce, brown sugar, cider vinegar, mustard, soy sauce, salt, pepper, and pineapple juice. Stir to combine.
- Once combined add in the pineapple chunks, and the butter beans.
- Combine the corn starch with the water in a separate bowl and then dump the mixture in with the rest of the ingredients.
- Bring the ingredients to a boil and the drop the heat to low and simmer; stirring occasionally for 20 minutes.
- Serve over rice.
