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