Creole beans

Yield: 2 Servings

Measure Ingredient
¼ cup Celery, sliced
¼ cup Onion, coarsely chopped
¼ cup Green pepper, chopped
1 teaspoon Margarine
½ can Tomatoes (16-ounce can) (about 1 cup)
⅛ teaspoon Garlic powder
1/16 teaspoon Salt
1 dash Pepper
1¼ cup Dried pea (navy) beans cooked, unsalted, drained*

2 servings of 1 cup each 60 calories per serving 1. Cook celery, onion, and green pepper in margarine until tender--about 5 minutes.

2. Break up large pieces of tomatoes. Add tomatoes and seasonings to cooked vegetables. Bring to a boil.

3. Add beans and return to a boil. Reduce heat, cover, and boil gently until flavors are blended and liquid is reduced--about 30 minutes.

Stir occasionally to prevent sticking.

*NOTE: 1-¼ cups canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2. About 202 calories per serving.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

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