New Orleans Style Red Beans

This classic Creole dish is packed with plant-based protein and dietary fiber from red beans, keeping you full and energized for hours.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 pound dry red beans · 1289 kcal in the whole recipe
• 8 cups water
• 1 1/2 cups onions, chopped · 194 kcal in the whole recipe
• 1 cup celery, chopped · 12 kcal in the whole recipe
• 4 bay leaves · 5 kcal in the whole recipe
• 1 cup green peppers, chopped · 29 kcal in the whole recipe
• 3 tablespoons garlic, chopped · 32 kcal in the whole recipe
• 3 tablespoons fresh parsley, chopped · 9 kcal in the whole recipe
• 2 teaspoons dried thyme, crushed · 5 kcal in the whole recipe
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Method

1. Rinse the dry red beans thoroughly and pick out any debris. In a large pot, combine the beans, water, chopped onions, celery, and bay leaves.

   

2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beans are completely tender.

   

3. Stir the beans and gently mash some of them against the side of the pot with a spoon to create a creamy texture.

   

4. Stir in the chopped green pepper, garlic, parsley, thyme, salt, and black pepper. Cook uncovered over low heat for another 30 minutes until thick and creamy.

   

5. Remove the bay leaves before serving. Enjoy warm, optionally over cooked brown rice.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.