1 md Onion; chopped

1 c Sliced celery

1 tb Butter or margarine

32 oz Canned pinto beans*

-- drained and rinsed 1/2 ts Salt

8 oz Tomato sauce

1/8 ts Hot pepper sauce

1/2 c Water

3 c Hot cooked rice

Cook onion and celery in butter in large skillet until tender. Stir in beans, salt, tomato sauce, pepper sauce and water; heat thoroughly. Serve over hot rice. *Any type of bean may be substituted. Each serving provides: * 212 calories * 8 g. protein * 3 g. fat * 40 g. carbohydrate * 1 g. dietary fiber * 5 mg. cholesterol * 962 mg. sodium Source: Stretching Your Budget With Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias