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

Nutrition Facts

Serving Size1¼ cup
Total Fatless than 1 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium285 mg

Servings and Times


Ingredients and Preparation

Dry red beans1 pound
Water2 quarts
Chopped onion1½ cups  
Chopped celery1 cup
Bay leaves4
Chopped green pepper1 cup
Chopped garlic3 tablespoons
Chopped parsley3 tablespoons
Dried thyme, crushed2 teaspoons
Salt1 teaspoon
Black pepper1 teaspoon
  1. Directions
  2. Pick through beans to remove bad beans; rinse thoroughly.
  3. 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.
  4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook, uncovered, over low heat till creamy, about 30 minutes. Remove bay leaves.