NEW ORLEANS RED BEANS

1 Pick through beans to remove bad beans; rinse
thoroughly. In a 5-quart pot, combine beans,
water, onion, celery, and bay leaves. Bring to
boiling; reduce heat. Cover and cook over low heat
for about 1½ hours or until beans are tender. Stir
and mash some of the beans against side of the pan
to thicken the mixture.
2 Add green pepper, garlic, parsley, thyme, salt, and
black pepper. Cook, uncovered, over low heat until
creamy, about 30 minutes. Remove bay leaves.
3 Serve over hot, cooked brown rice, if desired.
I N G R E D I E N T S
1 lb dry red beans
2 quarts water
1½ cups chopped onion
1 cup chopped celery
4 bay leaves
1 cup chopped sweet
green pepper
3 tablespoons
chopped garlic
3 tablespoons
chopped parsley
2 teaspoons dried
thyme, crushed
1 teaspoon salt
1 teaspoon
black pepper

NUTRITION CONTENT
Per Serving
Makes 8 servings
calories: 171
total fat: 0.5g
saturated fat: 0.1g
carbohydrates: 32g
protein: 10g
cholesterol: 0mg
sodium: 285mg
dietary fiber: 7.2g