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Red Beans With Herbs
Source: dLife

Traditional red beans with thyme and parsley.

Prep Time: 8 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 157.4
Total Carbs 24.8 g
Dietary Fiber 6.5 g
Sugars 4.3 g
Total Fat 2.1 g
Saturated Fat 0.3 g
Unsaturated Fat 0.8 g
Potassium 105.2 mg
Protein 9.3 g
Sodium 196.9 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 tsp  vegetable oil
1 cup  fresh chopped onion
0 1/2 cup  fresh chopped celery
0 1/2 cup  chopped green bell peppers
3 each  medium garlic cloves
19 oz  canned kidney beans
1 cup  low fat unsalted chicken broth
0 1/2 tsp  ground thyme
1 each  bay leaves
2 tbsp  chopped parsley
  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.

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