Ingredients

• 1 yellow onion and 1 celery rib or green onion

• 1 tablespoon olive oil

• 1 can of Tante's red kidney beans

• 15-ounce can tomato sauce

• 1/2 cup organic ketchup and 2 tablespoons Worcestershire sauce

• 1 tablespoon apple cider vinegar

• 2 teaspoons chili powder and fresh ground pepper

• 1 teaspoon garlic powder and oregano

• 1/2 teaspoon salt and Dash hot sauce

Method

Step 1

Finely chop the onion and celery. In a skillet, heat the olive oil. Add the onion and celery and sautee until soft, about 4 to 5 minutes.

Step 2

Drain the beans. Add the Tante's kidney beans, tomato sauce, ketchup, Worcestershire sauce, apple cider vinegar, chili powder, garlic powder, oregano, salt, and black pepper to the skillet, and simmer for about 5 to 10 minutes until thickened. Taste, and adjust seasoning as desired.

Step 3

Serve on a toasted bun, with vinegar coleslaw or creamy coleslaw if desired.