Recipe - Creole Barbecue Sauce

One fourth cup Celery, cut or sliced up
One fourth cup Onion, coarsely chopped
One fourth cup Green pepper, chopped
1 teaspoon Margarine
One half cn Tomatoes (16ounce can)
(about 1 cup)
1/8 teaspoon Garlic powder
1/16 teaspoon Salt
1 ds Pepper
1 One fourth cup 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 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: 1One fourth 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 * MealMaster format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini