Savoury Kidney Beans

4 cups cooked kidney beans

1 cup sliced celery

1 cup onion chopped

1 tsp. vegetable salt

1 green capsicum chopped

1 tsp. cumin

1 tsp. celery seed

1 x 400g tin tomatoes

1 tsp. tumeric

½ tsp. garlic powder

In a little water place the onion, green capsicum and celery and saute until tender.

Add seasonings, stirring for a further minute.

Add tomatoes and cooked kidney beans.

Thicken with a little cornflour if desired.

Serve on a bed of natural brown rice.