2 tbsp olive oil
2 tsp chili powder
4 oz ham (optional)
1 bell pepper,any color
Slice the sun-dried tomatoes, place in a bowl, cover with hot water and set aside. Chop onion and garlic. Heat olive oil in a heavy saucepan over medium hat. Saute the onion, garlic and chili powder for 5 minutes until the onion is translucent. Slice the ham and dice the pepper, add both to the onion mixture and cook 5 minutes. Drain and rinse the beans. Roughly chop the fresh tomatoes. Drain the sun-dried tomatoes, saving 1/2 cup liquid. Add the fresh tomatoes, sun-dried tomatoes and reserved liquid and beans to the pan and simmer for 5 minutes. Season with a little salt and pepper. Parsley makes a nice garnish.
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