New Orleans Red Beans


3.7 of 5 (98)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 187.2
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,016.8 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 13.7 g
  • Protein: 10.9 g

View full nutritional breakdown of New Orleans Red Beans calories by ingredient

This is a SparkPeople.com Recipe (what's this)

Introduction

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

Ingredients

    • 1 lb. dry red beans
    • 2 quarts water
    • 1 1/2 cups chopped onion
    • 1 cup chopped celery
    • 4 bay leaves
    • 1 cup chopped green pepper
    • 3 tablespoons chopped garlic
    • 3 tablespoons chopped parsley
    • 2 teaspoon dried thyme, crushed
    • 1 teaspoon salt
    • 1 teaspoon black pepper

Directions

1. Pick through beans to remove bad beans; rinse thoroughly.



2. 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 1 1/2 hours or until beans are tender. Stir. Mash beans against side of pan.



3. Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook, uncovered, over low heat till creamy, about 30 minutes. Remove bay leaves.



4. Serve with hot cooked brown rice, if desired.



Yield: 8 servings--Serving Size: 1-1/4 cup

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Member Ratings For This Recipe


  •  no profile photo

    Very Good
    10 of 11 people found this review helpful
    Hubby and I liked it! We like spicy so added peppers and used a ham bone for more flavor. Used a splash of red hot sauce at the end for more spice and a little vinegar kick. Blended half the mixture too and ate with rice. - 4/21/09


  • no profile photo

    O.K.
    10 of 11 people found this review helpful
    The recipe should say to soak the beans over night or it will take longer to cook! I've made this several times and I finally remembered to soak them over night for an accurate cooking time. Other than that, the recipe was ok. - 4/13/09


  • no profile photo

    Good
    9 of 9 people found this review helpful
    IF cooking in a crockpot, just toss all ingredients in and cook for 8 hrs, no-peek! If stovetop cooking, try bringing dry beans to a boil, turn burner off, leave pot on burner and let stand for a few hours,, beans will be soft and ready to go! Cominos and garlic are a must! - 12/9/09


  • no profile photo

    Incredible!
    9 of 10 people found this review helpful
    i loved it!! But i did read the reviews before i made it and added some Creole Seasoning and hot sauce to it. so i didnt actually make it as is. i also halfed it. My kids even ate it. served over rice and with cornbread. - 11/15/08


  • no profile photo


    6 of 6 people found this review helpful
    I am from the New Orleans area and do some things differently. First, I would soak the beans overnight making them softer and less time to cook. Second, I use basil and oregano instead of the thyme. Can be cooked in a crock pot. Just throw everything in the pot and let cook for 8 hours or more. - 5/6/08