Louisiana Red Beans and Rice

Louisiana Red Beans and Rice recipe videos

Louisiana Red Beans and Rice is a beloved Creole dish featuring red kidney beans slow-cooked with the 'holy trinity' of vegetables (onion, celery, bell pepper), spices, and smoked meat like andouille sausage or ham hocks, all served over white rice. It is a staple of Louisiana cuisine, traditionally prepared on Mondays using leftover pork bones from the weekend.

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🍽️ Nutrition at a glance

This dish is a hearty, well-balanced meal that is high in plant-based protein and fiber from the beans, with a significant carbohydrate content from the rice. A typical serving provides a substantial amount of iron, folate, and potassium, generally falling in the 400-600 calorie range depending on the portion size and amount of meat used.

Nutrition breakdown

Calories	350 kcal
Protein	18 g
Carbs	50 g
Fat	8 g
Fiber	10 g
Sugar	3 g
Sodium	900 mg
Iron	4.5 mg
Potassium	600 mg
Folate	180 mcg
Vitamin B6	0.4 mg
Magnesium	90 mg
Zinc	2.5 mg
Thiamin (B1)	0.5 mg
Niacin (B3)	3.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Red Beans and Rice is so ingrained in New Orleans life that it is officially celebrated as 'Red Beans and Rice Monday,' a tradition that originated from the practice of using Sunday's leftover ham bones to flavor the beans while laundry was done. Nutritionally, the combination of beans and rice creates a 'complete protein,' providing all nine essential amino acids necessary for the body.