Red Beans and Rice

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

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.

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.  

Nutrition

Calories per serving:

1,776 calories

Dietary restrictions:

High Fiber, Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

89%

Servings:

4
  • Fat 549g 845%
  • Carbs 325g 108%
  • Saturated 238g 1,190%
  • Fiber 123g 492%
  • Trans 9g
  • Sugars 37g
  • Monounsaturated 206g
  • Polyunsaturated 68g
  • Protein 229g 459%
  • Cholesterol 1,086mg 362%
  • Sodium 7,649mg 319%
  • Calcium 980mg 98%
  • Magnesium 819mg 205%
  • Potassium 9,486mg 271%
  • Iron 48mg 266%
  • Zinc 25mg 166%
  • Phosphorus 3,369mg 481%
  • Vitamin A 1,951µg 217%
  • Vitamin C 244mg 407%
  • Thiamin (B1) 5mg 345%
  • Riboflavin (B2) 2mg 127%
  • Niacin (B3) 49mg 243%
  • Vitamin B6 5mg 252%
  • Folic Acid (B9) 1,972µg 493%
  • Vitamin B12 5µg 82%
  • Vitamin D 7µg 2%
  • Vitamin E 14mg 68%
  • Vitamin K 379µg 474%
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