Ingredients
1 pound red beans (dry)
8 cups water (2 quarts)
1 1/2 cups onions (chopped)
1 cup celery (chopped)
4 bay leaves
1 cup green peppers (chopped)
3 tablespoons garlic (chopped)
3 tablespoons parsley (chopped)
2 teaspoons thyme (dried
crushed)
1 teaspoon salt
1 teaspoon ground black pepper
Steps
Wash hands with soap and water.
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 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 until creamy (about 30 minutes). Remove bay leaves.
Serve with hot cooked brown rice, if desired.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 202 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 315 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 10 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 13 g |
| Vitamin D | 0 mcg |
| Calcium | 84 mg |
| Iron | 4 mg |
| Potassium | 701 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. New Orleans Red Beans. Recipe source: Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.