- 1 lb dry red beans
- 2 qt water
- 11/2 C onion, chopped
- 1 C celery, chopped
- 4 bay leaves
- 1 C green peppers, chopped
- 3 Tbsp garlic, chopped
- 3 Tbsp parsley, chopped
- 2 tsp dried thyme, crushed
- 1 tsp salt
- 1 tsp black pepper
1. Pick through beans to remove bad ones. Rinse beans rinse thoroughly.
2. In large pot, combine beans, water, onion, celery, and bay leaves. Bring to 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 until creamy, about 30 minutes. Remove bay leaves.
4. Serve with hot cooked brown rice, if desired.
Recipe from Keep the Beat: Heart Healthy Recipes from the National Heart, Lung, and Blood Institute.
|
|
