Use this stew as a bed for baked or grilled salmon or chicken, or on its own!   

16 oz navy beans, cooked and drained (or canned, rinsed)
2 tsp olive oil
3/4 cup red onions, diced small
3/4 cup red, green and yellow bell peppers, diced small
1 jalapeno, seeded and diced
3 tbs minced garlic
2 tbs sherry
1/2 cup diced (canned or fresh) tomatoes
2 tbs chopped cilantro

• Heat the oil and add the onions, bell peppers, jalapeno and garlic.

• Saute until the onions are translucent.

• Add the beans and saute, stirring constantly, until the beans are heated through.

• Add sherry and tomatoes; continue to saute until very hot.

• Add the cilantro just before serving.

Makes 4 (7-oz) servings