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Creole BeansRecipe : Creole Beans
Procedure :
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 ----- |
