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New Orleans red beans

Nutrition Facts

  • Amount Per Serving
  • Calories 220
  • Total Fat 0g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 35mg
  • Total Carbohydrate 40g
    • Dietary Fiber 5g
  • Protein 15g
  • 1 lb. dry red beans
  • 2 quarts water
  • 1½ c. chopped onion
  • 1 c. chopped celery
  • 4 bay leaves
  • 2 c. chopped sweet green pepper
  • 3 Tbsp. chopped garlic
  • 3 Tbsp. chopped parsley
  • 2 tsp. dried thyme, crushed
  • 1 tsp. salt
  • 1 tsp. black pepper

Pick through beans to remove bad beans; rinse thoroughly.

In a 5-quart pot, combine beans, water, onion, celery and bay leaves. Bring to a boil; reduce heat. Cover and cook over low heat for about one and one-half hours or until beans are tender.


Instructions continue on other side.


Stir and 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 over brown rice, if desired.

Yield: 8 servings.

This recipe will print at 6"x8". Please cut and fold along the center line to keep with other 4"x6" recipe cards.