New Orleans Red Beans

Chrome 2001
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Aetna Intelihealth InteliHealth Aetna Intelihealth Aetna Intelihealth
 
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Harvard Medical School
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Chrome 2001
Chrome 2001
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New Orleans Red Beans

Weight Management
14220
Onion
New Orleans Red Beans
New Orleans Red Beans
htm5582.nihy1622
This main dish is cholesterol-free, virtually fat-free and chock-full of vegetables.
5582
National Institute of Health
2004-06-22
t
National Heart, Lung, and Blood Institute
2006-06-22
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New Orleans Red Beans

This main dish is cholesterol-free, virtually fat-free and chock-full of vegetables.

1 lb. dry red beans
2 quarts water
3 T. chopped parsley
1 1/2 C. chopped onion
2 t. dried thyme, crushed
1 C. chopped celery
3 T. chopped garlic
1 t. salt
4 bay leaves
1 t. black pepper
1 C. chopped green pepper

  1. Pick through beans to remove bad beans; rinse thoroughly.
  2. In a large pot combine beans, water, onion, celery, 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.
  4. Mash beans against side of pan.
  5. Add green pepper, garlic, parsley, thyme, salt, black pepper. Cook, uncovered, over low heat till creamy, about 30 minutes. Remove bay leaves.
  6. Serve with hot cooked brown rice, if desired.

 


YIELD: 8 servings SERVING SIZE: 1 1/4 cups

NUTRITION ANALYSIS PER SERVING: Calories, 171; Total fat, less than 1 gram; Saturated fat, less than 1 gram; Cholesterol, 0 milligrams; Sodium, 285 milligrams

NHLBI

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Last updated June 22, 2004


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