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NEW ORLEANS RED BEANS RECIPES
 

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Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

Black Beans with Rice | New Orleans Red Beans | Summer Vegetable Spaghetti

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

1 lb dry red beans
2 qt water
11/2 C   chopped onion
1 C chopped celery
4 bay leaves
1 C chopped green pepper
3 Tbsp chopped garlic
3 Tbsp chopped parsley
2 tsp dried thyme, crushed
1 tsp salt
1 tsp black pepper

 

  1. Pick through beans to remove bad beans; rinse thoroughly.
  2. 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.
  3. Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook, uncovered, over low heat till creamy, about 30 minutes. Remove bay leaves.

  4. 4. Serve with hot cooked brown rice, if desired.

Yield: 8 servings--Serving Size: 1-1/4 cup

Each serving provides:

Calories: 171
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 285 mg

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