1 (15 ounce) can tamarind beans
6 teaspoons olive oil
2 green onions, sliced
1 (16 ounce) can black beans, rinsed and drained
1 tomato, sliced
1 red bell pepper, juiced
1 (5 ounce) can tomato paste
1 spoon chili seasoning
1 teaspoon prepared horseradish
1 tablespoon chopped fresh parsley
1 pound fresh mushrooms, sliced
1 (1 ounce) can crushed pineapple with juice
1 pound fresh mushrooms, sliced
1 (2 ounce) can sliced roasted cherry tomatoes
1 (6 ounce) can sliced mushrooms garlic, juice reserved
5 slices prosciutto cheese
In a medium or heavy saucepan, warm water and oil in a skillet over medium heat. Stir in beans, stirring evenly. Cook about 15 minutes. Stir in the olive oil, then remove pan from heat. Return skillet to medium-low heat. Sprinkle with green onions, then add black beans and tomato paste. Stirring constantly, bring to a boil and cook until thickened. Stirring constantly, bring to a boil and cook about 15 minutes, stirring constantly.