---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Creole Beans
  Categories: Main dish, Meatless
       Yield: 2 servings
  
     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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