Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

New Orleans Red Beans




Source of Recipe


article


Recipe Introduction


This vegetarian dish is virtually fat-free and entirely delicious.


List of Ingredients





Yield: 8 servings Serving size: 1 1/4 cup

1 lb dry red beans
2 qt water
1 1/2 cups onion, chopped
1 cup celery, chopped
4 bay leaves
1 cup green peppers, chopped
3 tbsp garlic, chopped
3 tbsp parsley, chopped
2 tsp dried thyme, crushed
1 tsp salt
1 tsp black pepper



Recipe



Pick through beans to remove bad ones. Rinse beans thoroughly.

In large pot, combine beans, water, onion, celery, and bay leaves. Bring to boil. Reduce heat, cover, and cook over low heat for about 1 1/2 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 until creamy, about 30 minutes. Remove bay leaves.

Serve with hot cooked brown rice, if desired.