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 (16 oz, with juice) 1⁄4 teaspoon garlic powder 1⁄8 teaspoon pepper
1. Cook celery, onion, and green pepper in vegetable oil in a large saucepan until soft, about 5 minutes.
2. Break up large pieces of tomatoes. Add tomatoes and seasonings to vegetable mixture.
3. Bring to a boil. Add beans and return to a boil.
4. 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.
Per recipe: $2.35
Per serving: $0.59
USDA, FNS, Food Distribution Program on Indian Reservations, Healthy Eating In Indian Country: Do You Weigh Too Much?