Title: Western beans and rice (vegan)
 Categories: Beans, Rice, Prodigy, Dec.
      Yield: 6 Servings
 
      1 tb Vegetable oil
      1 c  Chopped onions
      1 c  Sliced celery
      8 oz Canned tomato sauce
    1/2 c  Water
    1/2 ts Salt
    1/4 ts Hot pepper sauce; to 1/2 t.
      3 c  Cooked pinto beans; drained
      3 c  Hot cooked brown rice
 
  In large skillet, cook onions and celery in oil until tender. Stir in
  tomato sauce, water, seasonings, and beans. Heat thoroughly. Serve
  over hot rice. Note: any type of beans may be used in this recipe.
  Nutrition (per serving):  157 calories  Total Fat  3 g (18% of
  calories), Source: USA Rice Council, Date Published: 11/25/92
  :
  
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á