3 c. boiled rice
1/2 c. diced celery
1/3 c. sliced onions
1 tbsp. oil
2 1/2 c. canned tomatoes
1 tsp. chopped sweet basil
1/2 tsp. rosemary
1 tsp. celery salt
Salt and pepper, to taste
2 c. canned cooked peas
1/2 c. canned kidney beans

Simmer celery and onions in small amounts of water until tender. Drain water and add oil. Return to low heat and saute for 1 minute. Add tomatoes, basil, rosemary, celery salt, salt and pepper. Cook slowly 20 minutes, stirring occasionally.

Add peas and kidney beans. Cover; cook 5 minutes longer until thoroughly heated. Serve over rice. Serves 6.