Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Chopped onion |
| ¼ cup | Chopped green pepper |
| 2 cups | Canned kidney beans, drained |
| 2 tablespoons | Ketchup |
| ½ teaspoon | Mustard |
| ¾ cup | FF cottage cheese |
| ¼ cup | FF sour cream |
| \N \N | Hamburger buns or toast |
Saute by whatever means the onion and green pepper until soft. Add the beans, mashing gently, and cook a further 2-3 minutes. Add the ketchup and mustard. Finally, add the cottage cheese and sour cream and cook just until heated through. Serve over the hamburger buns or toast. Enjoy! Posted to fatfree digest V97 #019 by sharon@... (Sharon McCleave) on Mar 7, 1997