- 2 cups cubed fully cooked ham
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 garlic clove, minced
- 1 tablespoon olive or vegetable oil
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (8 ounce) jar picante sauce
- 1 (8 ounce) can tomato sauce
- 1/2 cup water
- 1 (2.25 ounce) can sliced ripe olives, drained
- 1 teaspoon beef bouillon granules
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Shredded Cheddar cheese
- In a large saucepan, cook the ham, onion, green pepper and garlic in oil until tender. Stir in tomatoes, beans, picante sauce, tomato sauce and water if desired. Bring to a boil. Stir in olives, bouillon, thyme, salt and pepper. Reduce heat, simmer, uncovered, for 15-20 minutes. Garnish with cheese.