New Orleans Red Beans
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
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 |
Servings and Times
| Servings | 8 |
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.
