nonstick cooking s
2 cups thinly sliced onions
2 cups chopped green peppers
2 cloves garlic finely chopped
2 tablespoons low-sodium ketchup
1 tablespoon mustard
1 about 15 ounce can low-sodium
kidney beans mashed
1 8 ounce can no-salt tomato sauce
1 teaspoon chili powder
cider vinegar
2 sandwich rolls halved
S
large nonstick skillet with cooking s
; heat over medium
heat until hot. Add onions, peppers and garlic. Cook and stir 5 minutes or until vegetables are tender. Stir in ketchup and mustard. Add beans, sauce and chili powder. Reduce heat to medium-low. Cook 5 minutes or until thickened, stirring frequently and adding up to 1/3 cup vinegar if dry. Top sandwich roll halves evenly with bean mixture.
Makes 4 servings.
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