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
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.