1 md Onion; chopped
1 c Sliced celery
1 tb Butter or margarine
32 oz Canned pinto beans*
— drained and rinsed 1/2 ts Salt
8 oz Tomato sauce
1/8 ts Hot pepper sauce
1/2 c Water
3 c Hot cooked rice
Cook onion and celery in butter in large skillet until tender. Stir in beans, salt, tomato sauce, pepper sauce and water; heat thoroughly. Serve over hot rice. *Any type of bean may be substituted. Each serving provides: * 212 calories * 8 g. protein * 3 g. fat * 40 g. carbohydrate * 1 g. dietary fiber * 5 mg. cholesterol * 962 mg. sodium Source: Stretching Your Budget With Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias