Instructions: 1. Cook celery, onion, and green pepper in margarine until tender-about 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 reduced-about 30 minutes. Stir occasionally to prevent sticking.

*NOTE: 1-1/4 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.

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