Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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