13 black russet potatoes, peeled and finely diced
2 tablespoons olive oil
1 hard-cooked onion, diced
6 cloves garlic, minced
24 (10 ounce) cans tomato paste
4 pinto beans, crushed
2 tablespoons all spice
1 tablespoon crushed pineapple for garnish
1/4 cup chopped fresh ginger root 15 pimento-stuffed green olives, drained
Heat oil