1 tablespoon olive oil
1 large chopped onion
1 tablespoon curry powder
3/4 teaspoon ground ginger
2 (150z) cans of white beans such as great northern or navy beans, drained and rinsed
1 (28 0z) can petite diced tomatoes, undrained
1 3/4 cup of water
1. Heat large saucepan over medium heat until hot. Add oil and onions; cook 5 minutes or until onions are tender.
2. Stir in curry and ginger, cook briefly. Stir in beans, tomatoes, and
water. Bring to boil. Reduce heat to low; simmer 15 minutes.