2 tbsp. salad oil
1 med. onion, diced
1 clove garlic, halved
1 tbsp. chili sauce
4 tsp. brown sugar
1 (14 1/2 oz.) can tomatoes
1 (10 oz.) pkg. frozen lima beans
1 (16 oz.) can white kidney beans (or pinto beans)
1 (16 oz.) can red kidney beans
4 oz. Monterey Jack cheese, shredded

In large skillet over medium heat, cook onion and garlic in hot oil until tender. Add tomatoes with their liquid and lima beans; heat to boiling. Reduce heat to low, cover and simmer 10-15 minutes until beans are tender, stirring occasionally. Stir in kidney beans, chili sauce and brown sugar; heat through. Sprinkle cheese over top and serve.