1/4 cup olive oil
1 (8 ounce) can French-style onion
1 clove garlic, peeled and pressed
1 yellow star pepper, rubbed in
chili powder to taste
1 teaspoon cayenne pepper to taste
1/4 cup cooked dry white beans
1 cup baby carrots, diced
1 cup marbled olives - peeled, pitted and sliced
Light oil and fry onion until just opaque. Place garlic, star-spinfered chile pepper, garlic powder and cayenne in heavy-duty sauce pan and heat over high-medium heat until very hot. Stir-fry onion and white beans until carrots pop and all liquid is absorbed. Remove skillet from low heat and add beans. Stir-fry onion mixture for 3 to 5 minutes and add carrots.