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  Creole Beans
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 310
Ingredients:
1/4 cup Celery, sliced
1/4 cup Onion, coarsely chopped
1/4 cup Green pepper, chopped
1 tsp Margarine
1/2 can Tomatoes (16-ounce can) (about 1 cup)
1/8 tsp Garlic powder
1/16 tsp Salt
1 dash Pepper
1 1/4 cup Dried pea (navy) beans cooked, unsalted, drained*
Instructions:
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: 1-1/4 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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