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Gluten Free Mexican Beans and Fruit

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"Unusual recipe that rings in the changes"

Serves 4 | Prep Time 15 minutes | Cook Time about 35 minutes

Why I Love This Recipe

This is another recipe based on a readers digest book "Fresh fruit and desserts". As usual i have altered it slightly. This is a recent experiment for me and it certainly is different and I wasn't sure at first, however i froze it for my lunches for work and really enjoyed it. I originally used brown chick peas, instead of bortolli beans and i can't say i noticed much difference.

Ingredients You'll Need

1/2 medium pineapple
2 green skinned apples
juice of 1/2 a lemon
1 teaspoon sunflower oil
2 onions, chopped
3 garlic cloves, crushed
3 ripe tomatoes, diced
1 tsp hot chilli powder or to taste
2 x 400g cans borlotti beans


Peel pineapple and chop into bite sized chunks
Remove core of apples and chop into dice, pour lemon juice over

Heat oil and fry onions on a moderately high heat until they are lightly browned and softened. Add garlic towards the end as it can easily burn.

Add apples and cook until brown in places and softened. Add pineapple, cook for a few more minutes. Then add chilli powder. Cook for 10-15 minutes.

Add beans to the pan and stir well and cook on low heat for 5 - 1 0 minutes.

Season to taste.

Pairs Well With

Gluten free bread thins. Would also go well with jacket potatoes

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