Recipe - Creole Beans

Three fourths cup Chopped onion; or less
1 tablespoon Olive oil
Three fourths cup Green bell pepper; thinly
Sliced
1 Clove garlic; minced
1 One half teaspoon Flour
1 teaspoon Oregano
1 teaspoon Thyme
One half teaspoon Worcestershire sauce
29 ounce Canned tomatoes; no added
Salt
One fourth teaspoon Pepper
15 One half ounce Kidney beans; drained and
Rinsed
One fourth teaspoon Cayenne pepper; or more

Use One fourth cup water instead of oil. Substitute Rice Wine vinegar for
worcestershire sauce. Substitute 23 cups fresh tomatoes plus 6 ounce
tomato juice for lowsalt canned tomatoes. Substitute 1Three fourths cups of
homecooked beans for 15One half oz. of canned.

In large saucepan, saute chopped onion in oil (or simmer in water) about 5
minutes. Meanwhile, slice green pepper and mince garlic. When onion is
soft, add green pepper and cook another five minutes until pepper is just
softened. Add all remaining ingredients except beans and cayenne. Simmer
uncovered about 5 minutes. Add drained beans and cayenne; heat 10 to 15
minutes more.

Serves 4, with 175 calories and 4 grams fat per serving (without oil, 145
calories and 1 gram fat per serving). Preparation time: 5 minutes Cooking
time: 2530 minutes

Date: Sat, 29 Jun 1996 11:59:01 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By: American Institute for Cancer Research Internet

MCRecipe Digest V1 #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.