Reviewed: Jun. 29, 2008

This dish was wonderful. I love sweet and sour flavorings and never thought to use it in beans. I'd definitely make this again.

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Reviewer:

roocal

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Reviewed: May 8, 2008

Great color and great recipe. Omitted the vinegar and soy sauce, the bell peppers and tomatoes. Left it just sweet. It was great that way too. Thanks for the recipe. I've been looking for new ways to sneak in new veggies, and protiens.

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mrsmaggiek

Cooking Level: Expert

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Reviewed: Aug. 9, 2007

Nice, tangy, quick and easy. I sued a yellow pepper as I had no red; pleasing colors, light and yet filling.

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Lisa

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Reviewed: Nov. 30, 2006

This recipe was fantastic. I didn't use the peppers, but I added some broccoli and celery. I served it on top of some hot spaghetti squash. (To prepare, puncture a few holes in a whole spaghetti squash and heat it in the microwave for 30 minutes. Discard the seeds and string insides, and then scoop out the fleshy insides.) I also doubled the amount of pineapple. Yummy!

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