Southwestern Red Bean Sauce

Serve this colorful sauce over rice, white or black beans, cut corn, or grilled veggies. It can also be used as an ingredient in soups or in casseroles instead of tomato sauce or tomato juice.

Ingredients:
1-1/2 cups cooked or canned red beans, drained
1/2 cup fresh tomatoes (see details below)
2 tablespoons diced red onion
4 fresh chilies, seeded and chopped
1 clove garlic, minced
2 tablespoons orange juice concentrate
2 tablespoons vinegar
2 tablespoons water
Vegetable oil spray
3/4 cup diced fresh pineapple

Directions:
Place beans in a large bowl and set aside.

Blacken tomatoes, either in the oven at 400 degrees on a baking sheet until peel is blackened, or over an open flame. Peel and chop.

Place tomatoes, onion, chilies, garlic, orange juice concentrate, vinegar, and water in a blender or food processor and blend until smooth.

Spray frying pan, heat, and add pineapple. Saute until soft, about five minutes. Remove pineapple and add pureed mixture to frying pan. Over high heat, stir pureed mixture for 1 minute. Add pineapple and pureed mixture to beans and mix to combine. Serve hot. Note. Canned, drained pineapple may be used if fresh pineapple is not available; this will give a sweeter flavor to the sauce.

Yield: 2 1/2 cups or five 1/2 cup servings

Total calories per serving: 142
Carbohydrates: 27 grams
Sodium: 5 milligrams
Fat: 2 grams
Protein: 7 grams
Fiber: 8 grams