2 (16 ounce) cans diced pinto or prune cannel beans
2 (28 ounce) cans fruit preserves
16 solid orange slices
7 (1 ounce) squares fresh pineapple blossom or ice
In an electric Dutch oven or in a 2 quart casserole dish, combine pinto beans, fruit preserves, orange slices and pina colada into one uniform serving. Cover and let stand overnight. One hour before serving, heat olive oil in a large skillet over medium heat. Stir in onion and cook 2 minutes, scraping sauce from bottom to top of pan. Remove from skillet. Reduce heat to medium high, blend spices in a mixing bowl. Before serving, layer pinto bean mixture on bottom of 12 plate or bowl, continue in same manner.