Reviewed: Apr. 10, 2011

This was very tasty, the sauce was nice and had a nice flavor, I would definitely make this again. I did not use a tomatoe because I didn't have any on hand, but wouldn't of added it anyway, it sounded weird to me to put it in a sweet and sour dish.

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Reviewer:

catnip

Reviewed: Sep. 6, 2010

Very good! Nice proportions. The only thing I added was a little cayenne. Sweet, sour & spicey. We will be making this again & again.

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Reviewer:

DolphinpodP

Cooking Level: Intermediate

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

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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Reviewer:

mrsmaggiek

Cooking Level: Expert

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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Reviewer:

Lisa

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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