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Western beans & rice

Yield: 6 Servings

Ingredients:

• 1 md Onion; chopped
• 1 c Sliced celery
• 1 tb Butter or margarine
• 32 oz Canned pinto beans* -- drained and rinsed
• 1/2 ts Salt
• 8 oz Tomato sauce
• 1/8 ts Hot pepper sauce
• 1/2 c Water
• 3 c Hot cooked rice

Instructions:

Cook onion and celery in butter in large skillet until tender. Stir in beans salt tomato sauce pepper sauce and water; heat thoroughly. Serve over hot rice. *Any type of bean may be substituted. Each serving provides: * 212 calories * 8 g. protein * 3 g. fat * 40 g. carbohydrate * 1 g. dietary fiber * 5 mg. cholesterol * 962 mg. sodium Source: Stretching Your Budget With Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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