Ingredients:

1/4 cup sliced celery 1/4 cup coarsely chopped onion 1/4 cup coarsely chopped green pepper 1 teaspoon margarine 1/2 of 16-oz. can tomatoes 1/8 teaspoon garlic powder 1/16 teaspoon salt Dash pepper 1 1/4 cups dried navy beans, cooked, unsalted, drained 

Preparation:

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.  

Notes: