Thicker than a soup, thinner than a chili, and probably most like a stew, this unique dish combines black beans and pineapple with delicious results. Sometimes ideas just come to me. I call it being inspired, but people of my parents’ generation called it being “touched in the head.” I was sitting here at my desk one day thinking how much I like salsa with pineapple in it (because that’s the kind of deep thinking I do), when it occurred to me that what’s good in salsa should be good in soup. Black bean soup. So I tried it. And you know what? I was right.

If you balk at having fruit in your soup, let me tell you that there was a time when I couldn’t imagine something sweet ever touching my savory. But that was before I opened my palate to the sensations of pineapple mingling with peanuts and kale or cumin-grilled tofu heaped with papaya salsa. Now I’m a believer.

But even if you absolutely know that you don’t like fruit in your main dish, give this unique black bean pineapple soup a try. The pineapple lends such a subtly sweet flavor that my family didn’t even notice it until I pointed it out. But by then, they’d both finished two bowls, even daughter E, who doesn’t like black beans.

Print Pin 4.84 from 6 votes Add to Recipe BoxGo to Recipe Box Black Bean-Pineapple Soup Stew Chili Add more broth to make this stew more like soup and less to make it more like chili. Or, use even less to make a thick filling for tacos or a dip for tortilla chips. Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Servings 6 Author Susan Voisin Ingredients 1 large onion diced 1 large onion diced

1 large red bell pepper seeded and diced 1 large red bell pepper seeded and diced

4 cloves garlic minced or pressed 4 cloves garlic minced or pressed

1-2 jalapeno chiles stemmed, seeded and finely diced 1-2 jalapeno chiles stemmed, seeded and finely diced

1 15-ounce can diced tomatoes preferably fire-roasted 1 15-ounce can diced tomatoes preferably fire-roasted

2 16-ounce cans black beans rinsed and drained 2 16-ounce cans black beans rinsed and drained

2 cups vegetable broth or water plus bouillon cubes 2 cups vegetable broth or water plus bouillon cubes

1 tablespoon Ancho chili powder or other pure, mild chili powder 1 tablespoon Ancho chili powder or other pure, mild chili powder

1 teaspoon ground cumin 1 teaspoon ground cumin

1/4 teaspoon chipotle chile powder or to taste 1/4 teaspoon chipotle chile powder or to taste

2 teaspoons Mexican oregano optional 2 teaspoons Mexican oregano optional

generous grating black pepper generous grating black pepper

1/2 teaspoon salt or to taste 1/2 teaspoon salt or to taste

1 pound yellow squash or zucchini 1 pound yellow squash or zucchini

1 cup crushed pineapple and juice 1 cup crushed pineapple and juice Instructions Heat a non-stick pot. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process). Add the bell pepper and jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes.

While the beans are cooking, trim the squash and cut into small cubes.

Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve. Notes The crushed pineapple with juice causes this recipe to be 2 Weight Watchers points per serving on the Freestyle plan; if you drain the pineapple and don't use the juice, this is a zero point recipe (assuming your broth is also zero points.) Nutrition Facts Black Bean-Pineapple Soup Stew Chili Amount Per Serving (1 serving) Calories 209 Calories from Fat 11 % Daily Value* Fat 1.2g 2% Sodium 741mg 32% Carbohydrates 41g 14% Fiber 12.2g 51% Sugar 10.4g 12% Protein 11g 22% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

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