Summer chili con carne

Chop the onion and finely chop the garlic.

Heat 3 tbsp oil from the jar of sundried tomatoes in a thick-bottomed pan and fry the onion, garlic and picadillo for 5 minutes on low heat until the onion is translucent.

Cut the ham into strips and the bell pepper into small cubes. Add the ham and paprika to the onion mixture and cook for 5 minutes.

Let all the beans drain in the meantime. Cut the sundried tomatoes into strips and the vine tomatoes into cubes.

Add the beans and tomatoes to the mixture in the pan and heat for another 2 minutes. Season with pepper and salt.