Red beans and rice (Cajun/Creole)
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Red beans and rice is a hearty, soulful dish from Louisiana, particularly associated with New Orleans and the Cajun/Creole culinary tradition. It's a creamy stew of red kidney beans, typically cooked with the "holy trinity" of vegetables (onion, celery, bell pepper), spices, and a smoked meat like andouille sausage or a ham hock, all served over fluffy white rice.
🍽️ Nutrition at a glance
This dish is a well-balanced meal, providing a good mix of complex carbohydrates from the rice and beans, plant-based protein, and fiber. A typical serving generally falls in the 400-600 calorie range, with the exact count depending on the portion size and the amount of fatty meat used.
💡 What's interesting
Traditionally a Monday meal in New Orleans, it was a practical way to use up the week's leftover pork or ham bone from Sunday dinner, making it a historic example of both frugal and flavorful cooking.