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 —–