Creole Beans
Yield
2 servingsPrep
10 minCook
40 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
celery
sliced |
|
| ¼ | cup |
onions
coarsely chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 1 | teaspoon |
margarine
|
|
| ½ | can |
tomatoes, canned
16-ounce |
|
| ⅛ | teaspoon |
garlic powder
|
|
| 1/16 | teaspoons |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 ¼ | cups |
navy beans, dried
pea, cooked, unsalted, drained |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
celery
sliced |
|
| 59 | ml |
onions
coarsely chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 5 | ml |
margarine
|
|
| 0.5 | can |
tomatoes, canned
16-ounce |
|
| 0.6 | ml |
garlic powder
|
|
| 0.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 296 | ml |
navy beans, dried
pea, cooked, unsalted, drained |
Directions
Cook celery, onion, and green pepper in margarine until tender, about 5 minutes.
Break up large pieces of tomatoes. Add tomatoes and seasonings to cooked vegetables.
Bring to a boil.
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: 1¼ cups canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2.
