Jamaican Spiced Pineapple and Black Beans with Bulgur

This recipe was inspired and semi-altered from Caribbean Pineapple Black Beans and Oven Fried Plantains, during my usual stalking of food blog when procrastinating from writing essays, studying, or doing any homework.  I like using a contrast of sweet and spicy flavors, and this recipe does just the trick. I also enjoy researching different spices and ingredients using around the world, and this week the search was on for Jamaican spices. Whether eaten as side dish with some jerk chicken or a main, this tasty dish will get your taste buds jammin.

Servings: About 4 (or vary if serving as a side dish or entree)

Ingredients:

1 Can of Rinsed and Drained Black Beans
1 Cup of Cooked Bulgur
1 16 oz Can of Cubed Pineapple
1 Onion

Spice Mix:
1 Tablespoon of Coriander
1/2 Tablespoon Ginger
1/2 Tablespoon Garlic Powder
1/2 Tablespoon Allspice
Dash of Cayenne Pepper
1/2 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1/2 Tablespoon Thyme
1 Tablespoon of Olive Oil
(Once combined a paste will form)

Directions:

Cook bulgur according to packaging instructions.

Heat and pan with oil or cooking spray. Add the chopped onion and allow it to cook until it becomes translucent.
Then add the pineapple (with some of the juice) and cook until it has caramelized.

Then add the black beans to the pan and allow them to heat through.
Add the beans and pineapple to the cooked bulgur.

Mix in the spices to the bulgur, black beans, and pineapple.

Ja feel ya happy eating man.