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Red Coastal Beans
12 servings

8 tomatoes, chopped
2 garlic cloves chopped
3 Tbsp capers
¼ cup green olives, sliced
3 Tbsp currants, plumped
2 medium ripe bananas, diced ¼ “
Olive oil as needed
36 oz seasoned black beans, canned
24 oz herbed baby Yukon potatoes, roasted
1 cup scallions, sliced

1. In a saucepan over medium-high heat, combine tomatoes, garlic,
capers, olives, raisins and bananas. Simmer approximately 20 minutes.
Or until sauce reaches desired consistency. Reserve and keep warm.

2. Brush a large 12” skillet with olive oil and heat over medium-high heat.
Season beans to your taste (e.g. salt, pepper, spices, and herbs). Sauté beans
until heated through, stirring occasionally- about 5-7 minutes.

3. In the meantime roast baby potatoes in oil coated roast pan at
450 degrees F for 15-20 minutes. Season according to your taste
(see beans)

4. Plate beans, cover with red sauce, garnish with scallions
and surround with herbed potatoes.


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