Pineapple Rum Beans from The Great Vegan Bean Book


Today we’re off to visit the amazing Gail Davis at her blog Hungry Vegan. Other than being a vegan mover and shaker she keeps us all up to date on the latest cookbooks!

Black Runner beans are my favorite in the Pineapple Rum Beans though you can certainly use kidney beans in the place to make it a very budget-friendly meal. Sweet potatoes are gold on the dinner table. Full of nutrition, great sweet flavor sweet potatoes make a plain old meal into something fantastic. I went over the top by adding coconut milk and lime to them. This is one of the most popular recipes in The Great Vegan Bean Book and very easy to make.

Gail didn’t have room to run the recipe so I thought I’d reprint it for you here. But don’t miss what she has to say about my newest book or her photo of the vanilla rosewater parfaits!


Pineapple Rum Beans over Coconut Lime Sweet Potatoes
soy-free gluten-free oil-free option*

  • 1 to 2 tablespoons olive oil (*use water or broth)
  • ½ small onion, minced
  • 2 cloves garlic, minced
  • 1 cup (165 g) pineapple, chopped small
  • 3 cups (750 g) cooked pinto or black beans or 2 cans (15 ounces, or 420 g each), rinsed and drained
  • 2 tablespoons rum
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon marjoram
  • ½ teaspoon ground cumin
  • ¼ to ½ teaspoon salt (plain or smoked)
  • Black pepper, to taste
  • Cayenne pepper, to taste

Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 1 minute more.

Add the pineapple, beans, rum, thyme, paprika, marjoram, and cumin. Cook over medium heat until it starts simmering and then decrease the heat to low and cover. Simmer for 25 to 35 minutes, until the flavors meld. Season with salt, pepper, and cayenne.

Yield: 4 servings
Total Prep Time: 20 minutes
Total Cooking Time: 30 to 40 minutes

Per 1 cup Pineapple Rum Beans: 270.6 calories; 7.6 g total fat; 1.1 g saturated fat; 11.8 g protein; 36.6 g carbohydrate; 11.9 g dietary fiber; 0 mg cholesterol.

Coconut Lime Mashed Sweet Potatoes
soy-free gluten-free oil-free

  • 4 medium sweet potatoes, baked or peeled and boiled
  • ½ cup (120 ml) light coconut milk
  • Zest and juice of 1 large lime
  • Salt and pepper

If using baked sweet potatoes cut in half and scrape the flesh into a saucepan (or just add if boiled). Mash the potatoes with the coconut milk and lime zest and
juice until smooth. Taste, add salt and pepper, and taste again. You can add more lime juice or coconut milk if needed.

Yield: 4 servings
Total Prep Time: 20 minutes
Total Cooking Time: 20 to 40 minutes
Per 1 ½ cups: 123.0 calories; 2.1 g total fat; 1.6 g saturated fat; 2.7 g protein; 24.8 g carbohydrate; 3.8 g dietary fiber; 0 mg cholesterol.


  1. The layers of flavors in this recipe are so intriguing – complex and deliciously unique! What a beautiful dish! Pinning it right now to share with others!

  2. Just finished our meal. It was delicious! Cooking time was long (or it seemed so because it was smelling so good) but it was very,very easy to make. I used coconut rum and I used at least 1/4 cup if not more because you can’t go wrong with more rum!! Thanks for the recipe!


  1. […] Pineapple Rum Beans over Coconut Lime Sweet Potatoes ( […]

Speak Your Mind