Ingredients
- Servings: 4
- 1 (28 ounce) can baked beans
- 1 (16 ounce) can kidney beans, drained and rinsed
- 1 (16 ounce) can garbanzo beans, drained and rinsed
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1/2 cup pineapple juice
- 2 tablespoons balsamic vinegar
- 1 pinch cinnamon
Recipe
- 1 mix all ingredients in a large saucepan.
- 2 cook until warm, stirring occasionally.
- 3 serve warm or at room temperature.
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