1 stalk celery
1 tbsp. oil
1/2 med. red or green pepper, cut in strips
1/4 tsp. oregano
1 (16 oz.) can Del Monte Blue Lake cut green beans, drained
1 (8 oz.) can kidney or garbanzo beans, drained

In skillet, cook celery, red pepper and green and oregano in oil until tender. Add beans and heat through.