RSS Feed

Black Bean Pineapple Fiesta


January 4, 2012 by applesandarteries

I’m excited to share a tasty recipe with everyone–Black Bean Pineapple Fiesta.

I found a recipe for Black Bean Pineapple Soup Stew at Susan’s Fat Free Vegan Kitchen.  {Susan’s blog is a great resource for anyone who is new to plant-strong or Vegan eating.}

Temperatures in Wisconsin finally began to drop a bit last week and I was in search of a warm, hearty dish that would take me through the week.  I used Susan’s recipe as a conceptual starting point and I’ve been enjoying my version for a few days – on its own, served over quinoa or on a baked sweet potato.  The combination of sweet (pineapple), smoky (I used paprika and cumin), and spicy (salsa!) is just delicious.  It’s a colorful dish with so many veggies and flavors and the addition of the salsa verde gave this a little bit of a punch.

My 1-pot dish came together with what I had handy in the kitchen and some personal tastes – the tweaked recipe is below and the original recipe is available here.  I omitted the broth and some of the spices and mine turned out as more of a side-dish than a true stew or soup.  {Susan’s photo is also much nicer – I’m still working on figuring out my new camera.}  

Black Bean Pineapple Fiesta
*1 red pepper and 1 yellow pepper (I used about 12 mini sweet peppers — red, yellow, orange)
* 1 clove garlic
*2 cans diced tomatoes (I used Ro-Tel diced tomatoes with lime and cilantro)
*1/2 a jar of salsa verde (I used salsa verde with cilantro)
*1 tsp ground cumin
*Generous grating of black pepper
*A good shake of garlic salt
*A shake of smoked paprika
*2 cans of black beans (rinsed)
*2-3 zucchini (yellow or green — or both), chopped
*1, 20oz. can of crushed pineapple (make sure it’s the pineapple in its own juice and not syrup)
*Juice of 1 lime
*1 avocado (optional)

1.  Heat a soup pot and spray with non-stick cooking spray.
2.  Add garlic and peppers and saute for about 5 minutes.
3.  Add tomatoes, cumin, pepper, garlic salt, paprika and stir.
4.  Add beans and bring to a boil, then reduce heat until everything is heated and spices are blended.
5.  Add the salsa, zucchini, and pineapple (with the juice), and lime juice — stir and heat through.
6.  Enjoy!

This is very versatile–it can be served over brown rice, quinoa, a baked sweet potato, as a burrito filling, etc.   I add a chopped avocado to this when serving.  And it literally looks like a fiesta in a bowl!

What’s your favorite cold-weather soup or stew?  

And just for fun…here’s a little workout inspiration–everyone needs a workout Buddy!

--Even Labradors like to go to the home gym--


  1. Looks great! I’ve bookmarked this recipe so I am glad to hear it gets your thumbs up and is so versatile. :)

  2. YUM!!! I’d totally have that on top of Quinoa! That sounds awesome!

    • Thank you! Yes – it’s great on top of qunioa. I even made some baked tortilla chips the other night – cut up 1 Ezekiel tortilla and baked chips at 425 until crispy- and used to scoop the beans and quinoa. Yum!

  3. Corrie Anne says:

    Oooh and avocado too! I could totally go for this!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Looking for something?

Keep posted on new posts

Join 125 other subscribers

Apples and Arteries on Twitter

Follow Me on Pinterest
FitFluential Is Fitness Found
Fit Approach Sweat Pink Ambassador Badge
POPSUGAR Select Fitness
Nicole's bookshelf: read

The Night Strangers Veronika Decides to Die Eleven Minutes By the River Piedra I Sat Down and Wept The Patron Saint of Liars Run

More of Nicole's books »
Book recommendations, book reviews, quotes, book clubs, book trivia, book lists

Apples and Arteries

January 2012
« Dec   Feb »
Girls Gone Sporty Ambassador

Get every new post delivered to your Inbox

Join other followers: