This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables.
|Serving Size||1¼ cup|
|Total Fat||less than 1 g|
|Saturated Fat||less than 1 g|
|Dry red beans||1 pound|
|Chopped onion||1½ cups |
|Chopped celery||1 cup|
|Chopped green pepper||1 cup|
|Chopped garlic||3 tablespoons|
|Chopped parsley||3 tablespoons|
|Dried thyme, crushed||2 teaspoons|
|Black pepper||1 teaspoon|
- 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 till creamy, about 30 minutes. Remove bay leaves.
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