3 tablespoons olive oil
5 cloves garlic, peeled and cut into 1/4 inch cubes
1 large onion, peeled and sliced into 2 inch pieces
3 cloves crushed red chile peppers
1 (15 ounce) can garbanzo beans
3 (15 ounce) cans kidney beans
2 tablespoons cornstarch
1 teaspoon salt
1 (10 ounce) can crushed pineapple with juice
1 (15 ounce) can kidney beans with juice
1 (15 ounce) can sweet pickle relish
ground black pepper to taste
1/4 cup hot water
Heat olive oil in a large skillet over medium heat. Saute garlic, onion, oregano, chile peppers, garbanzo beans, kidney beans, cornstarch, salt, pineapple juice, sweet pickle relish, pepper, and hot water in skillet. When vegetables begin to cook, stir they will become pink and is a good time to stir in the hot water.