Ingredients
1/4
c Onion, coarsely chopped
1/4
c Green pepper, chopped
1/2
cn Tomatoes (16-ounce can)
- (about 1 cup) 1/8 ts Garlic powder
1
1/4 c Dried pea (navy) beans
Directions
1.
-cooked, unsalted, drained* 2 servings of 1 cup each 60 calories per
3.
1. Cook celery, onion, and green pepper in margarine until
4.
tender--about 5 minutes. 2. Break up large pieces of tomatoes. Add
6.
seasonings to cooked vegetables. Bring to a boil. 3. Add beans and
7.
return to a boil. Reduce heat, cover, and
8.
boil gently until flavors are blended and liquid is reduced--about 30
9.
minutes. Stir occasionally to prevent sticking. *NOTE: 1-1/4 cups
10.
canned navy beans, drained, may be used in place of cooked dried
11.
beans; then omit salt in step 2. About 202 calories per serving. *
New-York Restaurants
