photo by:
visualpanic This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables.
1 lb dry red beans 2 qt water 1½ cups onion, chopped 1 cup celery, chopped 4 bay leaves 1 cup green pepper, chopped 3 Tbsp garlic, chopped 3 Tbsp parsley, chopped 2 tsp dried thyme, crushed 1 tsp salt 1 tsp black pepper |
- 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 1½ 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.
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Yield: 8 servings Serving size: 1¼ cups Each serving provides: Calories: 171 Total fat: less than 1 g Saturated fat: less than 1 g |
Cholesterol: 0 g Sodium: 285 mg Fiber: 7 g Protein: 10 g Carbohydrate: 32 g Potassium: 665 mg |
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Reprinted with the permission of the Department of Health and Human Services.
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