Julio's Hot Bean Medley

1 tb olive oil
1 cup sliced carrots
1 large onion coarsely chopped
1 can pinto beans drained and rinsed
1 can white kidney beans drained and rinsed
1 can red kidney beans drained and rinsed
1 red pepper chopped
1 green pepper chopped
1 can onion soup undiluted
4 cloves minced garlic
1/4 teaspoon pepper
1/2 pound Mexican Salami in small cubes
2 med tomatoes chopped
1/2 cup thin sliced red onion
shredded mozzarella cheese

Heat oil in 12 inch skillet over medium heat. Cook carrots, garlic, peppers and onion in oil until onions are clear and the carrots are crisp-tender.

Sir in beans, onion soup, Mexican Salami and pepper. Cook 5 minutes stirring occasionally. Toss in the chopped tomato and red onion. Mix gently till heated through.

Serve hot in bowls topped with the shredded cheese. Use tacos to scoop the beans or torn chunks of toasted garlic bread.

This can also be poured into a casserole, topped with the cheese and baked in a 350 degree F. oven until the cheese is bubble. Serve with garlic bread and a side salad.

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