4 cashews
1 cup chopped onion
2 teaspoons olive oil
4 cups chopped green bell peppers
2 Eggs, lightly beaten
3 small tomatoes, diced
1 tablespoon chopped fresh cilantro
1 tablespoon pepper spray
1/4 teaspoon salt
1 2/3 cups chopped ripe pineapple, juice reserved
68 fluid ounces milk, warmed
Place refried black beans in a baking dish and pour olive oil over them. Sprinkle brown sugar over beans and brown sugar over rice and beans. Mix brown sugar with chopped onion and olive oil over rice and beans. Cover rice and beans well and let stand for 2 hours at room temperature.
In a large saucepan over medium heat, add cheese and salt. Cook, stirring, until cheese is melted and liquid is roughly equal volume of water. Heat enough to cover beans. Cover beans with rice and let stand overnight while you fill and bake.
In a medium pan, cook and stir diced green bell peppers in egg until soft. In a small bowl, mix together tomatoes, cilantro, pepper spray and salt; mix all together. Place bean mixture in a saucepan and stir to remove tomatoes. Pour olive oil over beans.
In a medium saucepan, heat water to just boiling and add brown sugar. Bring to a boil and cook for 30 minutes. Remove from heat and stir in flour, oregano and salt. Bring to a boil and add pineapple juice. Remove from heat.
Stir sauce mixture into beans and rice and mix well.
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