These aren't your Grandmother's beans!
This week I was faced with 6 super ripe banana to deal with. So instead of going my normal route (a whole lot of banana bread), I opted to look for a savory banana recipe. Luckily, Chiquita Bananas came to the rescue with a baked bean recipe that uses bananas.
You still there? I didn't scare you off, did I? Good. Now the original recipe bakes the beans, but I opted to use my crock pot to keep my kitchen cooler.
The results were surprisingly good. Sweet and spicy. I wondered, though, if the banana flavor was too dominant. (When ask without knowledge of the secret ingredient, however, no one could identify the banana.) I'm thinking next time, I'll try this with one less banana and half the cayenne pepper (so the kids can have some).
- 2 Tablespoons. olive oil
- 1 large onion, diced
- 1 jalapeño pepper, seeded and diced
- about 40 oz. can pinto beans, drained*
- 3 very ripe bananas, peeled
- 15 oz. can tomato sauce
- 1/4 cup brown sugar
- 1 teaspoon liquid smoke
- 2 Tablespoons Dijon mustard
- 1 teaspoon cayenne pepper, or more or less to taste
- 1/4 teaspoon pepper, optional
- 1 Tablespoon Worcestershire sauce
- * I used three 15.5oz cans
Saute onion and jalapeno in hot oil until onions are soft and translucent.
Put sauce ingredients in a blender or food processor and blend until smooth.
Add all ingredients to crockpot and stir.
Cook on high for about 3 hours -- stirring and scraping the sides every hour or so.