Sweet-and-Sour Red Beans

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This is a study in contrasting tastes and textures. The sting of the vinegar and cayenne with the bite of the capers and garlic counterpoints the gentleness of the sweet plums and beans. Serve this full-flavored side dish with a chewy grain like short-grain rice or quinoa or with plain roasted meats or poultry.


  • 1 can (16 ounces) purple plums
  • 2 cloves garlic


  1. Drain the plums, remove the pits, and coarsely chop. Finely mince the garlic. Rinse and drain the beans.
  2. Heat the oil in a medium-size saucepan over medium heat. Add the garlic and plums and sauté for a minute until you can smell their aroma.
  3. Add the beans, cayenne, capers, and vinegar. Cover and simmer until the beans are very hot and the flavors hav