This recipe is very versatile - you can mix up the ingredients to suit your taste. I've made variations of this with pinto and cannellini beans - I find the larger beans stand up to the sauteing process much better. You could also mix up the veggies using whatever's in season - or in the fridge! <br />sliced Peppers work very well, as do spinach and tomatoes. <br /> <br />Nutritionally, this is a great dish - the beans are high in fiber and are loaded with low fat protein and iron, the onions provide the antioxidant quercetine, vitamin C and folate and the celery is a good source of vitamin A.

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