PINEAPPLE RUM BEANS & COCONUT LIME SWEET POTATOES

Pineapple Rum Beans & Coconut Lime Sweet Potatoes image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 18

PINEAPPLE RUM BEANS:
2 tablespoon(s) olive oil, extra virgin
1/2 medium onion, minced
3 clove(s) garlic, minced
8 oz can(s) pineapple, chopped, undrained
2 - 15 oz can(s) pinto beans or black beans, drained & rinsed
2 tablespoon(s) dark rum
1 teaspoon(s) thyme, dried
1 teaspoon(s) paprika
1 teaspoon(s) marjoram, dried
1/2 teaspoon(s) cumin
1/2 teaspoon(s) salt & pepper
1/4 teaspoon(s) cayenne pepper
COCONUT LIME SWEET POTATOES:
4 medium sweet potatoes, baked or peeled & boiled
1/2 cup(s) coconut milk
- juice & zest of 1 lime
1 teaspoon(s) salt & pepper

Steps:

PINEAPPLE RUM BEANS: Heat the oil in a medium saucepan over medium heat. Add the onion & saute until translucent, about 5 minutes. Add the garlic & sauté for 1 minute more. Add the pineapple, beans, rum, thyme, paprika, marjoram & cumin. Cook over medium heat until it starts simmering & then decrease the heat to low & cover. Simmer for 25 - 35 minutes, until the flavors maryy. Season with salt, pepper & cayenne.
COCONUT LIME SWEET POTATOES: If using baked sweet potatoes cut in 1/2 & scrape the flesh into a saucepan (or just add if boiled). Mash the potatoes with the coconut milk & lime zest & juice until smooth. Taste, add salt & pepper & taste again. You can add more lime juice or coconut milk, if needed.
SERVING: Place 1 1/2 C coconut lime sweet potatoes onto each of 4 plates & top each with 1 C pineapple rum beans & enjoy!
WEIGHT WATCHERS POINTS PLUS: 9