Black bean stew & pineapple salsa

Did you know that pineapples and black beans go really well together? Something about contrasting colors, maybe, or just sweet and savory together... on Friday, we made a black bean stew over brown with sour cream and pineapple salsa.

Sorry for the kind of awful picture, we need more attractive bowls for this stuff!

The black bean stew part is so easy you barely need a recipe. We chopped half an onion and fried it in a saucepan, then added 1 cup of vegetable stock and a can of black beans (drained and rinsed.) We threw in a chipotle pepper from a can with some of the adobo sauce, and took the chipotle skin out before we ate the beans. We also added a pinch of smoked paprika and some cayenne. The pineapple salsa was just about a cup of chopped pineapple mixed with lime juice and a few tablespoons of regular salsa--we didn't have cilantro, thus the makeshift recipe!

Black beans' best friend the pineapple, in salsa form

The sour cream was Addicted to Veggie's Raw Sour Cream recipe. This tasted kind of like cottage cheese with the consistency of sour cream, making it a perfect pairing for the pineapple and black bean, bridging any gap there might have been between them. If you have the resources to make this (you could do a half recipe since it makes a lot) I do recommend it, but any vegan sour cream will work! 

I was going to say something poetic about how this is the perfect summer-to-fall transition meal, blah blah blah, but I will spare you. Enjoy!