A hearty side dish (or a satisfying main dish) of baked beans with cooked and crumbled Italian sausage, jicama, canned tropical fruit salad, tomatoes, prunes, mango chutney and aromatic spices.

Tropical Baked Beans

8 ounces turkey Italian sausage, casing removed (optional)
1 1/2 cups cubed jicama (1/2-inch cubes)
1 (15 1/4-ounce) can tropical fruit salad, drained
1 (15-ounce) can red beans, rinsed, drained
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can navy or Great Northern beans, rinsed, drained
1 (14-ounce) can diced tomatoes, undrained
1/2 cup coarsely chopped orange essence pitted prunes
1/2 cup mango chutney
3 tablespoons cider vinegar
1 1/2 to 2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon red pepper flakes

1. If using sausage, cook in small skillet over medium heat until browned, 5 to 7 minutes; drain sausage thoroughly on paper towels and crumble.
2. Discard all but 1 teaspoon fat from skillet; add jimaca to skillet and sauté until beginning to brown, about 5 minutes.
3. Mix all ingredients in 2 1/2-quart casserole.
4. Bake, covered, at 350°F (175°C) for 30 minutes.

Makes 6 main dish servings or 12 side dish servings.

Recipe provided courtesy of The Bean Education & Awareness Network.