1 c. green bell pepper, diced
1 c. onion, diced
1 T. olive oil
4 16 oz. cans of vegetarian beans
1 t. cracked black pepper
1 c. ketchup
½ c. brown sugar
Add oil to a nonstick skillet. Saute bell pepper and onion until onions are translucent. Drain the vegetarian beans and add to skillet along with ketchup, brown sugar and black pepper. Simmer on medium-low for 10 minutes or until sauce thickens.
Makes 15 - ½ c. servings.
Nutrition Information: 180 calories; 1 g fat; 0 mg cholesterol; 180 mg sodium; 34 g carbohydrates; 6 g fiber; 5 g protein.