Red Beans and Rice

Red Beans and Rice
Staff Writer
Red Beans with Rice

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.


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.  


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 Sugar Added

Daily value:



  • Fat 137g 211%
  • Carbs 81g 27%
  • Saturated 59g 297%
  • Fiber 31g 123%
  • Trans 2g
  • Sugars 9g
  • Monounsaturated 52g
  • Polyunsaturated 17g
  • Protein 57g 115%
  • Cholesterol 272mg 91%
  • Sodium 1,912mg 80%
  • Calcium 245mg 24%
  • Magnesium 205mg 51%
  • Potassium 2,372mg 68%
  • Iron 12mg 66%
  • Zinc 6mg 42%
  • Phosphorus 842mg 120%
  • Vitamin A 488µg 54%
  • Vitamin C 61mg 102%
  • Thiamin (B1) 1mg 86%
  • Riboflavin (B2) 1mg 32%
  • Niacin (B3) 12mg 61%
  • Vitamin B6 1mg 63%
  • Folic Acid (B9) 493µg 123%
  • Vitamin B12 1µg 21%
  • Vitamin D 2µg 0%
  • Vitamin E 3mg 17%
  • Vitamin K 95µg 118%
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