New Orleans Red Beans

• 1 lb dry red beans

• 8 C (2 quarts) water

• 1½ C chopped onion

• 1 C chopped celery

• 4 bay leaves

• 1 C chopped green pepper

• 3 Tbsp chopped garlic

• 3 Tbsp chopped parsley

• 2 tsp dried thyme, crushed

• 1 tsp salt

• 1 tsp ground black pepper

Directions

• 1

  Pick through beans to remove bad beans; rinse thoroughly.

• 2

  In a large pot combine the beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. Cover and cook over low heat for about 1½ hours or until beans are tender. Stir. Use a spoon to mash the beans against the side of the pot.

• 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.