This Asian-seasoned bean-and-pepper side dish is a nutrition bargain--it's low in calories and fat, yet has lots of fiber and vitamin C. Source: Diabetic Living Magazine
Lightly coat an unheated large nonstick saucepan with cooking spray. Preheat skillet over medium heat. Add onion and sweet pepper. Cook about 5 minutes or until tender, stirring occasionally.
Stir in beans, undrained tomatoes, honey, vinegar, soy sauce, ginger, and, if desired, crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover; simmer about 5 minutes more or until desired consistency.
1 starch, 1/2 lean meat, 1/2 vegetable