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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. Ingredients:
1 lb dried red beans |
2 quarts water |
1 1/2 cups chopped onions |
1 cup chopped celery |
4 fresh bay leaves |
1 cup chopped green pepper |
3 tablespoons chopped garlic |
3 tablespoons chopped fresh parsley |
2 teaspoons dried thyme, crushed |
1 teaspoon salt |
1 teaspoon black pepper |
Directions:
1. Pick through beans to remove bad beans; rinse thoroughly.
2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat.
3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan.
4. Add green pepper, garlic, parsley, thyme, salt, and black pepper.
5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves.
6. Serve with hot cooked brown rice, if desired.
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