1/3 cup olive oil
1 onion, sliced
3 cloves garlic, minced
2 cups chicken broth
2 teaspoons white vinegar
1 1/2 cups frozen green peas
1 cup chopped celery
1 cup chopped green onions
1 teaspoon salt
1/2 teaspoon brown sugar
2 tablespoons red wine vinegar
1 (20 ounce) can chicken broth
2 (15 ounce) cans Italian-style beans, drained
1/2 cup canned chicken broth
1/2 cup achiote juice
1 tablespoon honey
1 teaspoon onion powder
1 tablespoon almond extract
1 teaspoon dried basil
1 teaspoon crushed black pepper
1 tablespoon brandy
Heat olive oil in a large skillet over medium heat; gently brown onion, and saute until golden brown. Mix in garlic, and saute until golden brown and slightly puffy.
Mix in chicken broth, vinegar, peas, celery, green onions, salt, and brown sugar. Set aside.
In a skillet or deep fryer, combine the chicken broth and potassini squash, onions, garlic, red wine vinegar, beans, chicken broth, Italian-style beans, chicken broth, achiote juice, honey, onion powder, almond extract, basil, and pepper. Loading the dish up with ketchup and tomatoes; pour over salad.