- ½ medium–sized to large pineapple
- 2 green apples
- juice of ½ lemon
- 2 tablespoons sunflower oil
- 2 onions, chopped
- 3 cloves garlic, chopped
- 3 ripe tomatoes, preferably roma tomatoes, diced
- 1 teaspoon hot chilli powder or Tabasco sauce, or more to taste
- 2 cans borlotti beans, about 400 g each, drained
- fresh coriander to serve
- First, prepare the fruit.
- Peel the pineapple and cut out the core.
- Cut a few fine sticks of pineapple for the garnish and chop the rest into bite–sized chunks.
- Core the apples; cut half of one apple into thin wedges for the garnish and cut the remainder into dice.
- Put the fruit for the garnish in a bowl, sprinkle with the lemon juice and toss to coat.
- Cover with plastic wrap and set aside.
- Heat the oil in a saucepan and cook the onions with the garlic over a moderately high heat until they are lightly browned and softened.
- Add the diced apples and continue to cook, stirring frequently, until the dice are brown in places.
- Add the chunks of pineapple and cook for a further 2–3 minutes, stirring.
- Add the tomatoes and chilli powder or Tabasco sauce and continue to cook for 10–15 minutes, or until the mixture is sauce–like in consistency.
- Add the beans to the mixture in the pan and stir.
- Continue to cook over a low heat for 5–10 minutes to mix and mingle the flavours.
- Season to taste with salt.
- Garnish the beans and fruit with the reserved pineapple sticks and apple wedges and leaves of fresh coriander, and serve hot.
- For a Mexican–style presentation, accompany with flour tortillas plus a raw vegetable salad.
Preparation: 15 minutes
Cooking: about 35 minutes