Instructions
dairy sour cream or non-fat Greek style plain yogurt Place the beans in a large saucepan, cover with the water and bring to a boil over high heat.
Boil for .
Remove the pan from the heat, cover and let rest for one hour.
Return the pan to the heat, bring to a simmer and cook for 1-1/.
Drain the beans but reserve the liquid.
Heat the olive oil in a large skillet over medium heat.
Add the onions and celery and cook for , stirring occasionally.
Add the garlic and cook for another minute.
Add the cooked beans, tomatoes with their juices, tomato paste, 4 cups of bean cooking water, chili powder, chili peppers, cumin, oregano and salt and pepper to taste.
Cover the pan and simmer for 1-1/.
Add the corn, green beans and olives.
Cook uncovered for .
Serve topped with shredded cheese and a blob of dairy sour cream or yogurt.
Makes 6 servings