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

Nutrition Facts

Serving Size 1¼ cup
Calories 171
Total Fat less than 1 g
Saturated Fat less than 1 g
Cholesterol 0 mg
Sodium 285 mg

Servings and Times

Servings 8

Ingredients and Preparation

Ingredients Measures
Dry red beans 1 pound
Water 2 quarts
Chopped onion 1½ cups  
Chopped celery 1 cup
Bay leaves 4
Chopped green pepper 1 cup
Chopped garlic 3 tablespoons
Chopped parsley 3 tablespoons
Dried thyme, crushed 2 teaspoons
Salt 1 teaspoon
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.