New Orleans Red Beans
This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables.
Nutrition Facts
Serving Size | 1¼ cup |
Calories | 171 |
Total Fat | less than 1 g |
Saturated Fat | less than 1 g |
Cholesterol | 0 mg |
Sodium | 285 mg |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Dry red beans | 1 pound |
Water | 2 quarts |
Chopped onion | 1½ cups |
Chopped celery | 1 cup |
Bay leaves | 4 |
Chopped green pepper | 1 cup |
Chopped garlic | 3 tablespoons |
Chopped parsley | 3 tablespoons |
Dried thyme, crushed | 2 teaspoons |
Salt | 1 teaspoon |
Black pepper | 1 teaspoon |
- Directions
- Pick through beans to remove bad beans; rinse thoroughly.
- In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. Cover and cook over low heat for about 1½ hours or until beans are tender. Stir. Mash beans against side of pan.
- Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook, uncovered, over low heat till creamy, about 30 minutes. Remove bay leaves.
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