Tim and I bought a fresh pineapple last week, and after eating most of it straight, my tongue was going a little numb from the acid. I decided I needed to cook the remaining fruit a little to tone it down, and thought I might mix it with some beans and rice. (As an aside, I thought I was buying black beans, but somehow ended up with red kidney beans... oh well.)
I sorta made the dish up, loosely based on some recipes I found online:
-In a small pot, saute a couple cloves of garlic (minced) and some chopped onion in a pan, add 1 cup of rice and then 1.5 cups of chicken stock- cook until rice is done
- Meanwhile, in a frying pan, saute a couple cloves of minced garlic, 2 or 3 chopped green onions, a couple minced hot peppers (I think I used 3 or 4 birds' eye chilis) and about a teaspoon each of cumin and coriander until fragrant.
- Throw 1.5 cups of chopped pineapple (and any juices that accumulated) and a 15 ounce can of rinsed beans into the frying pan heat up and carmelize a little bit.
- Mix the rice and bean mixture, add salt and pepper to taste
- Top with lime juice to taste and lots of coarsely chopped cilantro.
Pretty good! Tangy, sweet, spicy, earthy. You could probably make it healthier with brown rice, but that's hard to find here.