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

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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