Red Beans and Rice Recipe


Nutrition

Cal/Serving: 1,869
Daily Value: 93%
Servings: 4

High-Fiber, Low-Carb
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat149g230%
Saturated63g317%
Trans2g0%
Carbs80g27%
Fiber20g79%
Sugars7g0%
Protein55g110%
Cholesterol276mg92%
Sodium2291mg95%
Calcium357mg36%
Magnesium261mg65%
Potassium2835mg81%
Iron15mg81%
Zinc7mg48%
Phosphorus822mg117%
Vitamin A2997IU60%
Vitamin C56mg93%
Thiamin (B1)1mg79%
Riboflavin (B2)1mg30%
Niacin (B3)10mg49%
Vitamin B61mg52%
Folic Acid (B9)491µg123%
Vitamin B122µg28%
Vitamin D4µg1%
Vitamin E3mg15%
Vitamin K80µg99%
Fatty acids, total monounsaturated57g0%
Fatty acids, total polyunsaturated13g0%
Have a question about the nutrition data? Let us know.

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This classic Louisiana Creole dish is usually made on Mondays using beans and vegetables leftover from Sunday night’s dinner. Back when Monday was washday, women would leave it to simmer on the stove while tending to the washing.

Following in this tradition, chef Chris Lusk still serves his creamy red beans and rice every Monday at Café Adelaide — it’s a customer favorite.

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INGREDIENTS

  • 1 pound red beans, soaked overnight in cold water
  • ½ pound butter
  • 2 pounds bacon, diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1teaspoon dried oregano
  • 3 tablespoon hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon cayenne
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 bunch green onions, sliced thin
  • Cooked white rice, for serving

DIRECTIONS

Soak the beans overnight and rinse well. Melt butter in heavy sauce pot. Add bacon, celery, onions, bell peppers, garlic, bay leaves, thyme, and oregano and cook on medium heat until onions are translucent, about 10 minutes. Add hot sauce, Worcestershire, and cayenne and cover with water.

Cook for 4-5 hours or until beans are soft and creamy. Season with salt and pepper to taste. Garnish with chopped green onions. Serve with hot white rice.  

Recipe Details

 

Servings: 4

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1 Comments

gsloper's picture

It's not red beans and rice without pickled pork.

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