Every time I make taco’s I am always searching for sides to go with it. I always make guacamole and a mango salsa. I keep trying my hand at making a good Spanish rice. So far I have not been successful with the rice. If you have any good recipes for me to try, let me know!

I have never been a fan of black beans. Which is my error because I never actually tried them! I committed a food sin by writing something off before I tried it. Besides chickpeas I hadn’t really been into beans and the soupy look that they had just turned me off. In a moment of raiding my pantry to find something to go with Chorizo and potato tacos I found a can of black beans. Although my plans were to make pineapple salsa I chose to improvise. I chopped up half of what would have been pineapple salsa and sautéed it adding it to the black beans. It has now turned into a staple on taco night!

Pineapple Black Beans

ingredients

• 1 can black beans

• 1 Tbsp olive oil

• 1/3 c red onion, chopped

• 1/2 c pineapple, chopped

• 2 Tbsp cilantro, chopped

• 2 Tbsp lime juice

• 1 tsp red pepper

• salt

• black pepper

instructions

1. In a medium saucepan heat the olive oil. Add the chopped red onion and saute for about 3 minutes.

2. In the meantime open the can of black beans and drain in a colander. I rinse the beans really quick, about 3 seconds. This is because I prefer them less soupy. If you like them as is, skip this step!

3. Add the chopped pineapple to the pan and saute it along with the onions for about another 2 minutes. I use a wooden spoon to mix the two ingredients together.

4. Then add the black beans to pot. Make sure the heat is on medium to low. As the beans warm through adding the red pepper, salt, pepper and lime juice. Mix together.

5. The beans should take about 7 minutes to warm through. Right before serving add the cilantro. You can serve the beans on their own or serve them over rice.