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 * format courtesy of