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 |
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| 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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