Black Bean Chili with Pineapple Salsa

  • Yield: 4 to 6 servings


1tablespoon chopped mint leaves
-- Juice of 1 lime
1-- pineapple, coarsely chopped
8ounces dried black beans
1pound beef tips
-- Salt and pepper to tase
1tablespoon vegetable oil
1-- bay leaf
1tablespoon each chopped fresh parsley, basil, cilantro and oregano, or 1 teaspoon dried
3/4teaspoon cumin seeds
3/4teaspoon cayenne, or to taste
3 or 4-- garlic cloves, minced
1medium onion, chopped
1medium green bell pepper, chopped
1tablespoon vegetable oil
1-- (2-ounce) can chopped jalapenos
1-- (8-ounce) can tomato sauce
1/2tablespoon salt


  1. For the salsa, mix the mint leaves with the lime juice in a bowl.  Add the pineapple and mix well.  Chill until serving time.  Rinse and sort the beans.  Soak in water to cover in a bowl overnight. 
  2. For the chili, cut the beef tips into 1/2-inch pieces.  Sprinkle the beef with salt and pepper to taste.  Brown in 1 tablespoon oil in a heavy saucepan.  Drain and rinse the beans; add to the beef with just enough water to cover.  Add the bay leaf, parsley, basil, cilantro, oregano, cumin and cayenne and mix well.  Bring to a boil and reduce the heat to low.  Saute the garlic, onion and green pepper in 1 tablespoon oil in a skillet until tender.  Add to the chili with the jalapenos, tomato sauce and 1/2 teaspoon salt.  Simmer for 1 hour or until the beans are tender.  Discard the bay leaf.  Serve with the pineapple salsa.  The salsa recipe makes 3 cups and can be halved if preferred.

Recipe reprinted with permission from the Junior League of Savannah’s Downtown Savannah Style (the Junior League of Savannah, Georgia, 1996).