1/2 cup red wine vinegar
1 teaspoon vegetable oil
1 medium kidney bean, seeded and chopped
8 large onion, cut into wedges
12 cloves garlic, minced
2 tablespoons butter
2 (16 ounce) cans Italian-style dried oregano
1 (16 ounce) can crushed pineapple, drained
1 tablespoon vegetable oil
2 cups chicken broth
1 cup water
1 cup canned tomato paste
In a medium saucepan, mix vinegar, oil and onion. Heat, stirring occasionally, over medium heat, until mixture thickens. Remove from heat and stir in garlic, ham and rice. Simmer for 5 minutes, stirring occasionally. Mix in melted butter and 2 cans crushed pineapple and 1 can tomato paste. Bring to a boil in a draft chiller.
Stir mixture into vinegar mixture and bring to a boil. Cover and let stand 5 minutes.
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