Title: Creole Beans
Categories: Main dish, Meatless
Yield: 2 servings
1/4 c Celery, sliced
1/4 c Onion, coarsely chopped
1/4 c Green pepper, chopped
1 ts Margarine
1/2 cn Tomatoes (16-ounce can)
- (about 1 cup)
1/8 ts Garlic powder
1/16 ts Salt
1 ds Pepper
1 1/4 c 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: 1-1/4 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
