Ingredients
2 1/2 cups beans (dry
cooked)
1/2 cup celery (sliced)
1/2 cup green pepper (chopped)
1/2 cup onion (chopped)
2 teaspoons vegetable oil
1 can tomatoes
low-sodium (14.5 oz
with juice)
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Steps
Wash hands with soap and water.
Cook celery, onion, and green pepper in vegetable oil in a large saucepan until soft, about 5 minutes.
Break up large pieces of tomatoes. Add tomatoes and seasonings to vegetable mixture.
Bring to a boil. Add beans and return to a boil.
Cover and cook over low heat until flavors are blended and liquid is cooked away, about 30 minutes. Stir once and a while to prevent sticking.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 187 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 24 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 10 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 0 mcg |
| Calcium | 74 mg |
| Iron | 4 mg |
| Potassium | 722 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Creole Beans. Recipe source: Healthy Eating In Indian Country: Do You Weigh Too Much? USDA Food and Nutrition Service Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.