Creole Beans Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Celery, sliced
1/4 cup: Onion, coarsely chopped
1/4 cup: Green pepper, chopped
1 tsp: Margarine,
1/2 can: Tomatoes, (16-ounce can) (about 1 cup)
1/8 tsp: Garlic powder,
1/16 tsp: Salt,
1 dash: Pepper,
1 1/4 cup: 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
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
Source from luhu.jp
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
Source from luhu.jp