Honolulu skillet beans

These are kind of like baked beans but more flavorful. We thought they were okay the first night and downright delicious the next, so giving them a day to let the flavors blend might enhance your experience.

Honolulu Skillet Beans
1 large onion, finely chopped
2 tsp. vegetable oil
2 (16 oz.) cans red beans (or 4 C. cooked), drained and rinsed
2 T. hoisin sauce*
2 tsp. prepared yellow mustard
2 T. ketchup
1 T. soy sauce
1 tsp. sesame oil
1 tsp. ground cumin
Grated peel of 1 orange (about 1 T.)
3/4 C. canned crushed pineapple, optional
Hot cooked brown rice, optional

Saute onion in oil in a large skillet until soft and starting to brown. In a small bowl, combine hoisin sauce, mustard, ketchup, soy sauce, sesame oil, cumin, orange peel, and pineapple. When the onions are soft, add the beans and sauce. Heat through and serve over rice if you want.

*I bought hoisin sauce once and thought it was revolting (no offense, hoisin lovers), so to substitute I used 1 T. molasses, 1 T. white vinegar, and 1 tsp. chili oil or hot pepper sauce. Use whichever you feel good about.