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Ingredients
- 1 (1 lb.) can (2 c.) cut wax beans
- 2/3 c. diced celery
- 2 Tbsp. butter or margarine
- 1 chicken bouillon cube
- 1/4 c. chili sauce
Method
- Drain beans, reserving 1/4 cup liquid.
- Cook celery in butter until tender.
- Add reserved bean liquid and bouillon cube.
- Simmer until dissolved.
- Stir in chili sauce and beans.
- Heat through. Makes 4 servings.