From the Pantry Butler kitchen

Creole Beans

4 servings

Creole Beans

Try this recipe with red beans or other varieties and serve this main dish with cooked brown rice and a green salad for a complete meal. To learn how to cook dried beans, check out our recipe Cooked Beans . USDA MyPlate Kitchen — Healthy Eating In Indian Country: Do You Weigh Too Much? — USDA Food and Nutrition Service — Food Distribution Program on Indian Reservations (public domain), via myplate.food

Ingredients

  • 1/2 cup celery, sliced
  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 2 teaspoons vegetable oil — or cooking oil of choice
  • 1 can (14.5 ounces) low-sodium tomatoes
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 2 1/2 cups cooked beans

Method

  1. Wash hands with soap and water.
  2. Cook celery, green pepper, and onion in vegetable oil in a large saucepan until soft, about 5 minutes.
  3. Break up large pieces of tomatoes.
  4. Add tomatoes and seasonings to vegetable mixture.
  5. Bring to a boil.
  6. Add beans and return to a boil.
  7. Cover and cook over low heat until flavors are blended and liquid is cooked away, about 30 minutes.
  8. Stir once and a while to prevent sticking.

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