1 (4 pound) can whole peeled and diced pinto beans, drained
1 (6 ounce) can tomato paste
1 (16 ounce) can whole peeled chilies, drained
1 (8 ounce) can pineapple chunks
1 (4.5 ounce) can marshmallow creme
In a medium bowl, mix pinto beans, tomato paste, chilies, pineapple and marshmallow creme. Cover and refrigerate for at least two hours, stirring occasionally.