2 tsp. olive oil
1 large onion (1 c. chopped)
1 medium green bell pepper chopped
2 tsp. minced garlic
1 15 oz. can chickpeas, drained
1 15 oz. can pinto beans
1 15 oz. can navy beans
1 tbsp. honey
1 tbsp. dijon mustard

Heat oil in extra deep, 12 inch nonstick skillet on med-low. Peel and finely chop onion adding to skillet as you chop. Seed and finely chop pepper, adding as you chop. Raise heat to med-hi and cook 5 minutes or until onion is tender.

While vegetables cook open all bean cans and drain chickpeas only. When onion is tender, add garlic, all of the beans, honey and mustard. Stir gently, but thoroughly, until ingredients are mixed.

Bring beans to a boil and cook 5 minutes. Stir occasionally. Serve immediately.