Creole Beans

Title:
Creole Beans

Yield:
2 Servings

Categories:
Main
Dishes,
Meatless




Ingredients:





   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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini