Red Beans and Rice

Red Beans and Rice is a classic Louisiana Creole dish, traditionally served on Mondays, featuring red kidney beans slow-cooked with the "holy trinity" of onions, celery, and bell peppers, along with smoked sausage like andouille or ham hocks, and served over white rice. It's a hearty, flavorful one-pot meal that embodies the soul of New Orleans home cooking.

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🍽️ Nutrition at a glance

This dish is a balanced meal, providing a good mix of complex carbohydrates from the beans and rice, plant-based protein, and fiber, with additional protein and fat from the meat. A typical serving is roughly 400-500 calories, making it a satisfying and nutrient-dense option.

Nutrition breakdown

Calories	330 kcal
Protein	12 g
Carbs	50 g
Fat	8 g
Fiber	9 g
Sugar	4 g
Sodium	680 mg
Iron	3.5 mg
Potassium	450 mg
Magnesium	80 mg
Phosphorus	180 mg
Folate	120 mcg
Thiamin (B1)	0.4 mg
Vitamin B6	0.3 mg
Zinc	2.0 mg

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

💡 What's interesting

The dish has deep roots in both West African and French culinary traditions, adapted in Louisiana. Its traditional Monday preparation was a practical way to use the leftover ham from Sunday's dinner, making it a historic example of resourceful, flavorful cooking.