2 servings of about 1 cup each 80 calories per serving with
          bean liquid 66 calories per serving with water

          Onion, chopped                          1/3 cup
          Carrot, diced                           1/2 cup
          Bay leaf                                1
          Margarine                               1 teaspoon
          Cabbage, cut in 1-inch pieces           2 cups
          Salt                                    1/4 teaspoon
          Pepper                                  dash
          Garlic powder                           dash
          Dry pea (navy) beans, cooked,
              unsalted, drained*                  1 cup
          Bean cooking liquid or water            2 tablespoons
          Green pepper, finely chopped            1 tablespoon

               1. Stir-fry onion, carrot, and bay leaf in margarine in
                  hot frypan for 5 minutes.
               2. Stir in cabbage. Sprinkle with seasonings. Cover and
                  cook over low heat until cabbage is tender but
                  crisp--about 5 minutes.
               3. Add remaining ingredients. Heat to serving
                  temperature--about 5 minutes. Stir as needed to prevent
                  sticking.
               4. Remove bay leaf.

               *NOTE: 1 cup canned navy beans, drained, may be used in
               place of cooked dried beans; then omit salt in step 2.
               About 196 calories per serving with bean liquid; 180 with
               water.