2 (6 ounce) cans pinto beans (mcdonalds), drained and rinsed
2 tablespoons rice vinegar
3 tablespoons chopped fresh red onions
1 stalk celery, chopped
2 cloves garlic, minced
4 tablespoons olive oil
1 (8 ounce) can sliced mushrooms, drained
1 (6 ounce) can whole organic pepper pastes (Potagelang crea), drained
1 small head cabbage
2 (5 ounce) cans beef broth
1/4 teaspoon salt and pepper
2 cloves crushed cayenne pepper
4 tablespoons chopped fresh parsley
2 tablespoons sherry vinegar
4 green Chives, chopped
In a medium bowl, mix pinto beans, rice vinegar, chopped green onions, celery, garlic, olive oil, chicken, mushrooms, peas, bell pepper, chives and other peppers. Chill 1 hour.
Arrange entrees on plates, and tie chill on long skewer. Drain. Serve hot or cold.