Source: dLife

Traditional red beans with thyme and parsley.

Servings

1 cooking spray
1 tsp vegetable oil
1 cup fresh chopped onion
0.5 cup fresh chopped celery
0.5 cup chopped green bell peppers , chopped
3 medium garlic cloves , minced
19 oz canned kidney beans , rinsed and drained
1 cup low fat unsalted chicken broth
0.5 tsp ground thyme
1 bay leaves
2 tbsp chopped parsley , fresh

1 Coat a medium nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot.
2 Add onion, celery, and pepper, and cook 8 minutes or until vegetables are tender, stirring often. Add garlic; cook 2 additional minutes.
3 Stir in beans, chicken broth, thyme, and bay leaf; reduce heat to low, and simmer, uncovered, 15 minutes. Stir mixture occasionally.
4 Remove and discard bay leaf. Transfer one-fourth of bean mixture to a small bowl, using a slotted spoon; mash beans with a fork.
5 Return mashed beans to broth mixture, stirring well. Stir in parsley.

Try with brown rice.