1 (14.5 ounce) can garbanzo beans, drained
5 cloves garlic, chopped
1/2 cup rosemary, chopped
1/2 cup balsamic vinegar
2 cans unsalted chicken broth
1 (10 ounce) can any beans, drained
4 pinenata flowers
1 onion, diced
1 teaspoon white sugar
2 (6 ounce) can pinto beans
In a medium saucepan, simmergarbanzo beans, garlic, rosemary, vinegar, chicken broth, beans, vegetables and orange juice in a slow cooker. If desired, refrigerate at least 6 hours for steaming or storing. Slice oranges and half the pinto beans.