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Ingredients
- 7 lbs red beans
- 2 lbs onions
- 1 1/2 lbs celery stalks, peel and mince
- 1 lb green peppers, wash, core
- 14 each bay leaves
- 8 each thyme sprigs, fresh
- 1 cup garlic, cloved
- 2 Tbsp water
- 1/4 cup salt
- 2 Tbsp black pepper
- 10 lbs cooked rice
- 1 cup olive oil
Directions
- Drain the beans, discarding the water and set them aside in a pan.
- Place onions, celery, garlic, bay leaves, and thyme in a mixing bowl or large pan. Drizzle olive oil over them and let the mixture sit at room temperature for at least 30 minutes.
- Pour the olive oil and vegetables over the beans and let them sit in room temperature for at leat10-15 minutes.
- Add enough water to cover the beans and bring to a boil. Lower the heat to a simmer, add salt and pepper, cover, and cook until the beans are tender, about 3 to 4 hours.
- Remove the bay leaves and serve the hot beans over the rice.
- Note: Can either serve beans and rice separately or beans can be incorporated with the rice prior to service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 50 servings | |
| Calories 382 | |
| Calories from Fat 45 | 12% |
| Total Fat 5.17g | 6% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 593mg | 25% |
| Potassium 1006mg | 29% |
| Total Carbs 66.84g | 18% |
| Dietary Fiber 16.9g | 56% |
| Sugars 2.58g | 2% |
| Protein 17.92g | 29% |
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