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SOURCE: Louisiana Department of Health and Hospitals

New Orleans Red Beans

Enjoy this lighter version of our Monday night favorite!

Yield: 8 Servings
Serving Size: 1

ingredients

  • 1 lb. dry red beans
  • 2 quarts water
  • 1 ½ cups chopped onion
  • 1 cup chopped celery
  • 4 bay leaves
  • 1 cup chopped green peppers
  • 3 tbsps chopped garlic
  • 3 tbsps chopped parsley
  • 2 tsps dried thyme, crushed
  • 1 tsp salt
  • 1 tsp black pepper
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NUTRITION FACTS PER SERVING
171 calories, 285 mg sodium, 0.5 g fat, 0.1 g saturated fat, 7.2 g dietary fiber, 32 g carbohydrates, 0 mg cholesterol, 10 g protein

directions

Pick through beans to remove bad beans then rinse thoroughly. In a 5-quart pot combine beans, water, onions, celery and bay leaves. Bring to a boil then reduce heat. Cover and cook over low heat, for about 1½ hours or until beans are tender. Stir well and mash some beans against side of pot. Add green peppers, garlic, parsley, thyme, salt and black pepper. Cook, uncovered, over low heat 30 minutes or until creamy. Remove bay leaves. Serve over hot cooked brown rice, if desired.

recipe notes

Decrease salt to 1/2 tsp.

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