Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           white grape juice
   2      medium        carrots -- chopped
     1/2  medium        red onion -- chopped
   2      stalks        celery -- sliced
     1/2  cup           water -- or liquid from
                        -- beans
     1/3  cup           vinegar
   1      tablespoon    sugar
   1      tablespoon    cornstarch
   1                    vegetable bouillon cube
   2      cups          black beans -- canned
   1      cup           red kidney beans -- canned
   1                    red onion -- optional

Preparation:

In a large skillet, add white grape juice and heat over medium-high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat. In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible. Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly. Stir in black and kidney beans. Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired. May be served hot or cold.