1 c. chopped onions
1 c. sliced celery
1 tbsp. olive oil
1 can (8 oz.) tomato sauce
1/2 c. water
1/4 to 1/2 tsp. hot pepper sauce
3 c. canned pinto beans or kidney beans, drained
3 c. cooked Mahatma brown rice

In a large non stick skillet, cook onions and celery in olive oil over medium heat for 5 minutes or until tender. Stir in tomato sauce, water, hot pepper sauce and bans. Heat thoroughly. Serve over hot, cooked Mahatma Brown rice. Serves 6.

Per serving: 267 calories, 4 g. fat (12% of calories), 18 g dietary fiber, 11 g. protein, 0 mg. cholesterol, 37 mg sodium.