NEW ORLEANS RED BEANS
This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables.
|1 lb || dry red beans
|2 qt || water
|11/2 C || chopped onion
|1 C || chopped celery
|4 ||bay leaves
|1 C || chopped green pepper
|3 Tbsp ||chopped garlic
|3 Tbsp ||chopped parsley
|2 tsp ||dried thyme, crushed
|1 tsp ||salt
|1 tsp || black pepper
Yield: 8 servings--Serving Size: 1-1/4 cup
- 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 1-1/2 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.
4. Serve with hot cooked brown rice, if desired.
Each serving provides:
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 285 mg