Side Pannel
Creole Beans
Ingredients List
- 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*
Directions
2 servings of 1 cup each 60 calories per serving
1. Cook celery, onion, and green pepper in margarine until tenderabout 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 reducedabout 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
1. Cook celery, onion, and green pepper in margarine until tenderabout 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 reducedabout 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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