1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 can (28 ounces) vegetarian baked beans
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1. In a large saucepan coated with cooking spray, cook the onion, green pepper and celery for 3 minutes or until tender. Stir in beans, tomatoes, pepper, salt and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes.
canned tomatoes. With just a hint of sweetness and a touch of garlic, these beans are naturals for summer picnics and patio meals.
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
Nutrition Facts
3/4 cup: 148 calories, 1g fat (0 saturated fat), 0 cholesterol, 648mg sodium, 34g carbohydrate (14g sugars, 7g fiber), 7g protein.