New Orleans Red Beans
Source: Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Spice up your week with these delicious New Orleans Red Beans. Season with hot sauce if desired.
- Makes
- 8 servings
Ingredients
- 1 pound dry red beans
- 8 cups water (2 quarts)
- 1 1/2 cups onions, chopped
- 1 cup celery, chopped
- 4 bay leaves
- 1 cup green peppers, chopped
- 3 tablespoons garlic, chopped
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons dried thyme, crushed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
- Wash hands with soap and water.
- 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 1-1/2 hours 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 until creamy (about 30 minutes). Remove bay leaves.
- Serve with hot cooked brown rice, if desired.
Notes
Learn more about: Onions Celery Herbs Bell Peppers Garlic
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