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



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.

Decrease salt to 1/2 tsp.


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