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Colette & Cassi's Country Kitchen!

Sweet and Sour Pintos

1 can (20 oz) unsweetened pineapple chunks

¼ c. firmly packed brown sugar

2 T. cornstarch

¼ c. vinegar

1 T. low-sodium soy sauce

¼ c. low-sodium chicken broth

1 can (16 oz) pinto beans, rinsed and drained

1 medium green bell pepper, chopped

1 small onion, minced

Drain pineapple, reserving juice. Combine brown sugar and cornstarch in a medium saucepan, adding reserved pineapple juice, vinegar, soy sauce and chicken broth. Cook, stirring frequently, over medium heat until thick and bubbly (about 5 minutes). Remove from heat; add beans, pineapple, green pepper and onion. Cook over medium heat for 10 minutes or until vegetables are crisp tender.

May be served over rice.