2 tablespoons soy sauce
1 tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup water
1 1/2 (14 ounce) cans canned black beans
1 teaspoon chili powder
1 teaspoon white sugar
1 1/2 teaspoons distilled white vinegar
4 tablespoons hot pepper sauce
1 (4 ounce) can Japanese pearl schnapps, drained
2 1/2 ounces shrimp, peeled, deveined and chopped
2 tablespoons shelled or frozen crabmeat
Heat 2 teaspoons soy sauce in a medium saucepan over medium heat. Stir in pan juices. Reduce heat to medium-low; cook, stirring, until sauce thickens. Remove from heat, stir in olive oil and onion and saute until zesty. Stir in garlic and water. Bring to a boil, reduce heat to medium, and cook 10 minutes, stirring occasionally.
Stir in half the cans of black beans, half the can of beans, half the can of crabmeat, and half the can of shrimp. Return mixture to a boil, reduce heat to low, and simmer 2 minutes.
Stir in the remaining cans of black beans, jelly beans, shrimp and crabmeat. Cook 10 more minutes more, stirring occasionally. Place mixture in a bowl and chill in the refrigerator. Serve over rice, vegetables and fish.