Sweet and Spicy Stovetop Beans with a Mango and Pineapple Salsa

Sweet and Spicy Stovetop Beans with Mango and Pineapple SalsaSince I decided to go back to eating vegetarian earlier this summer, I have been on the lookout for new ways to use beans. Not only are they a great source of protein, they are also full of fiber AND they are inexpensive! Even the organic beans that I buy are only $1.79 a can. This recipe was born one night when I got home from picking up my daughter from camp and realized that I was missing some ingredients for the meal I had planned. I always have beans on hand, so I decided to concoct a quick stovetop bean recipe.

The photo doesn’t do this meal justice. I promise you that the combination of spicy and sweet is a party for your mouth. This meal is now on our regular meal rotation and every time I cook it my husband declares “I love this stuff!”. I hope you enjoy it as much as we do!

Serves 4


Stovetop Beans

1 Tsp Olive oil

1 Large onion, small dice

2 Cans of small organic red beans, rinsed

1 TBS Fresh grated ginger

1 Clove of garlic, minced

1/4 Tsp Dried thyme

1/4 C Dry sherry

2 TBS Dijon mustard

1/2 C Organic ketchup

2 Tsp Chipotle peppers in adobo, chopped (you want a mix of both adobo sauce and pepper)

3/4 C Water

Salt and pepper to taste


1 Ripe Mango, peeled and cut into 1/2 in dice (If you are unsure how to cut up a mango, click here for simple instructions)

1 Cup Pineapple, cut into 1/2 in dice

1/2 C Jicama (daikon also works nicely), cut into 1/4 dice

1/2 C Red pepper, cut into 1/4 in dice

2 TBS Cilantro, finely chopped

Juice of 1/2 lime

1/4 Tsp Cumin

Dash of Cayenne pepper

Salt and pepper to taste

Saute onion in olive oil on medium heat until translucent. Add garlic and cook for 1 minute. Add remaining ingredients except salt and pepper and simmer, covered over low heat until  sauce has thickened, approximately 20 minutes. Season to taste with salt and pepper.

While beans cook, combine all the salsa ingredients together in a bowl. Season to taste with salt and pepper.

Serving suggestion: With a little brown rice on the bottom, tropical salsa and a little diced avocado, it’s a filling and best of all HEALTHY dinner!