1 c. sliced celery
1 clove garlic, chopped
2 tsp. olive oil
1 c. red & green pepper
1/2 tsp. Italian flakes
Basil & oregano
1 (16 oz.) can cut green beans, drained
1 can (8 oz.) kidney beans, low salt

In skillet, cook celery and garlic in olive oil. Add red and green peppers and herbs, basil and oregano. Cover. Cook until tender-crisp. Add beans, heat thoroughly. Top with shredded Italian cheese. (25% fat.)