Red Beans and Rice
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Ingredients
- 2 cups red beans, dry
- 8 cups water
- 1 1/2 cups onion (chopped)
- 1 cup celery (chopped)
- 4 bay leaves
- 3 tablespoons garlic (chopped)
- parsley (optional)
- 2 teaspoons thyme (crushed, dried)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup red bell pepper (chopped - could also use green pepper)
- 2 cups cooked brown rice
Instructions
- Wash hands with soap and water.
- Pick through beans to remove shriveled or broken beans. Rinse beans thoroughly.
- In a 5-quart pot, mix beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat.
- Cover and cook over low heat for about 1 to 1/2 hours or until beans are tender. Stir and mash beans against side of pan.
- Add garlic, parsley, thyme, salt, black pepper, and red or green pepper.
- Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.
Nutrition
| Calories | 224 |
|---|---|
| Protein | 12 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 317 mg |
| Carbohydrates | 43 g |
| Dietary Fiber | 9 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food and Drug Administration (FDA) US Department of Health and Human Services