Ingredients
- 1 onion (chopped)
- 32 oz pinto beans (canned)
- 3 c rice (hot cooked)
- 8 oz tomato sauce
- 1/2 c water
- 1 c celery (sliced)
- 1 tb butter
- 1/2 ts salt
- 1/8 ts pepper sauce (hot)
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
