Prep time: 10 minutes | Cooking time: 2 hours | Servings: 8
Ingredients
- 1 pound dried red beans
- 8 cups water
- 1½ cups onions (chopped)
- 1 cup celery (chopped)
- 4 bay leaves
- 3 Tablespoons garlic (chopped)
- 3 Tablespoons parsley (chopped)
- 2 teaspoons thyme (crushed/dried)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup green pepper (chopped)
Live Well Tips
- This dish originates from the Creole cooking of Louisiana.
- Beans and rice are a great source of protein and fiber.
- Soak beans in water overnight to cut down on cooking time.
- Simmer the beans with leftover pork or beef bones to bump up the flavor!
Directions
- Wash hands well with soap and water.
- Pick through beans to remove bad beans. Rinse beans thoroughly.
- In a large pot, mix beans, water, onion, celery and bay leaves. Bring to a boil. Then reduce heat.
- Cover and cook over low heat for about 1½ hours or until beans are tender. Stir and mash beans against side of pan.
- Add garlic, parsley, thyme, salt, black pepper and green pepper.
- Cook uncovered, over low heat, until creamy, which takes about 30 minutes. Remove bay leaves.
- Serve over cooked rice..
Cook Together! Making Recipe with Kids
Beans are a great meatless way to add protein into your child’s diet. This recipe makes a large pot that can be stored in airtight containers in the fridge or freezer for meals throughout the week!
Easy Tasks
- Gather ingredients and equipment
- Wash fresh foods, drain, and pat dry
- Mix beans, water, onion, celery and bay leaf in pot
Intermediate Tasks
- Measure all ingredients
- Cover beans to cook
- Add garlic, parsley, thyme, salt, black pepper, and green pepper to pot
Difficult Tasks
- Chop onions, celery, garlic, and green pepper
- Stir and mash cooked beans
Nutrition Facts
Serving size 1/8 recipe: Calories–220; Protein–13g; Carbohydrate–39g; Total Fat–0g; Saturated Fat–0g; Cholesterol–0mg; Fiber–10g; Sodium–320mg; Iron–20%; Calcium–6%
Adapted from Louisiana State University