Recipe by BurtonFanatic
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.
Top Review by nott
I'm only giving 2 stars based on my opinion/tastes, not the quality of the recipe. I have tried several red beans recipes, and I think I have now come to the conclusion that I just don't like them, and I should quit trying to! I did not care for the bay and thyme flavors in this. Personal opinion. After 3 hours my beans were still very firm in the center. I will have to pressure cook the remainder to try to force some moisture into them. Not your fault. Bad beans here! Thank you for posting what is probably a good recipe, but just doesn't do it for me. Best wishes to you!
- 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 See How It's Made
- 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 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.