One of America’s Favorites – Red Beans and Rice

September 30, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Red beans and rice at a restaurant in California

Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille and Chaurice), and tasso ham are also frequently used in the dish. The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto.

Red beans and rice is one of the few New Orleans style dishes to be commonly served both in people’s homes and in restaurants. Many neighborhood restaurants and even schools continue to serve it as a Monday lunch or dinner special, usually with a side order of cornbread and either smoked sausage or a pork chop. While Monday washdays are largely a thing of the past, red beans remain a staple for large gatherings such as Super Bowl and Mardi Gras parties. Indeed, red beans and rice is very much part of the New Orleans identity. New Orleanian Louis Armstrong’s favorite food was red beans and rice – the musician would sign letters “Red Beans and Ricely Yours, Louis Armstrong”. And in 1965, the R&B instrumental group Booker T. & the M.G.’s wrote and recorded a song titled “Red Beans and Rice” that was originally a B-side but later became popular in its own right.

A plate of red beans and rice with sausage from The Chimes restaurant in Baton Rouge, Louisiana

The vegetarian dish Rajma chawal is very similar (which translates literally to red beans and rice), popular in North India. Red beans and rice is also a dietary staple in Central America, where it is known as “arroz con habichuelas”. The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.

Red kidney beans or small red beans are used and they are usually (but not always) soaked beforehand.

The dish is highly nutritious. Rice is rich in starch, an excellent source of energy. Rice also has iron, vitamin B and protein. Beans also contain a good amount of iron and an even greater amount of protein than rice. Together they make up a complete protein, which provides each of the amino acids the body cannot make for itself.

In addition, rice and beans are common and affordable ingredients, often available in difficult economic times.


Diabetic Dish of the Week – Red Beans and Rice

July 21, 2015 at 4:49 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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A classic comfort food dish for this week’s Diabetic Dish of the Week, Red Beans and Rice.

Red Beans and Rice


2 cans (about 15 ounces each) Red Beans
1 can (about 14 ounces) Diced Tomatoes
1/2 cup Chopped Celery
1/2 cup Chopped Green Bell Pepper
1/2 cup Chopped Green Onions
2 Cloves Garlic, minced
2 teaspoons Frank’s Red Hot Sauce
1 teaspoon Worcestershire Sauce
1 Bay Leaf
3 cups Hot Cooked Rice



1 – Combine all ingredients except Rice in slow cooker. Cover and cook on Low for 5-6 hours.
2 – Mash mixture slightly in slow cooker with Potato Masher until mixture thickens. Increase temperature to High. Cover and cook on High 30 TO 60 minutes. Remove and discard Bay Leaf. Serve Bean Mixture over Rice.


Calories 248, Total Fat 1g, Carbs 49g, Dietary Fiber 11g, Sodium 611mg

Wild Idea Buffalo recipe of the Week – Buffalo Andouille Sausage with Red Beans & Rice

March 12, 2014 at 9:07 AM | Posted in Wild Idea Buffalo | Leave a comment
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Buffalo Andouille Sausage with Red Beans & Rice is this week’s Wild Idea Buffalo Recipe of the Week! Another good one from Jill O’Brien of Wild Idea Buffalo.



Buffalo Andouille Sausage with Red Beans & RiceWild Idea Buffalo Buffalo Andouille Sausage with Red Beans & Rice
By: Jill O’Brien


A vegetable forward version of this classic southern favorite, with true Cajun flavor from our Wild Idea Buffalo Andouille Sausage.

1 – 14 oz. pkg. Wild Idea Buffalo Andouille Sausage, cut ½ inch thick
2 – 15 oz. cans Kidney Beans, rinsed and drained
1½ – tablespoons olive oil
1 – onion, chopped
5 – stalks celery, chopped
2 – green peppers, chopped
5 – clove garlic, chopped
2 – tablespoons parsley, minced
1 – teaspoon oregano
1 – teaspoon thyme
1 – teaspoon Cajun seasoning
½ – teaspoon cayenne
¼ – teaspoon rubbed sage
2 – bay leaf
1 – cup vegetable or organic chicken broth
4 – cups cooked rice, I used Brown Basmati


1) In heavy sauté pan over medium high heat, heat oil. Add most of the onion, celery, green pepper and garlic, reserving a little of each to add at the end. Add spices and sauté until vegetables are el dente.
2) Add beans and broth and bring to a full simmer. Reduce heat to low, cover and allow to cook for half an hour.
3) Add sliced Buffalo Andouille Sausage and stir to incorporate. Cover and cook for an additional 15 minutes.
4) Remove cover and add reserved handful of vegetables. Stir to incorporate. Bring to full heat.

To serve place a scoop of prepared rice in center of the bowl, ladling red beans and bison sausage around rice. Sprinkle with a little extra finely minced parsley. Pass with Tabasco and cider vinegar!



Wild Idea Buffalo – 14 oz. Buffalo Andouille SausageWild Idea Buffalo Buffalo Andouille Sausage
New! Buffalo Andouille Sausage. We did our homework and tested many recipes until we landed on the perfect recipe. Coarse ground, seasoned with traditional Andouille spices, hand stuffed and lightly smoked true Cajun flavor. Great is soups, stews and casseroles. Jill’s recipe for Gumbo included with purchase.

14 oz. pkg. (Rope)

Ingredients: Buffalo, Water, Sea Salt, Organic: Black Pepper, Oregano, Parsley, Crushed Red Pepper, Onion, Garlic, Smoked Paprika, Veg Stable{Celery Powder, Sea Salt, Silicon Dioxide(anti-caking)}

“Meatless Monday” Recipe – Red Beans and Rice

March 10, 2014 at 5:46 AM | Posted in Meatless Monday | 1 Comment
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Starting this week and every Monday I’ll pass along a “Meatless” recipe, enjoy!
Red Beans and Rice
(Serves 4)


2 cups dried red kidney beans
1 carrot, chopped
1 onion, chopped
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cup low-sodium vegetable bouillon
1 1/3 cups brown rice

1 – Soak the kidney beans overnight in cold water.

2 – Drain the beans and put them in a pot with 4 cups water over medium-high heat. Add the carrot, onion, bay leaf, black pepper, cayenne pepper and bouillon to the pot and bring to a boil. When water boils, cover, reduce heat and simmer for about 1 hour and 45 minutes, or until the beans are very soft.

3 – Bring 2-2/3 cups water to a boil in a medium saucepan. When the water boils, add the rice, cover, reduce heat to a simmer and cook for about 45-50 minutes, or until the water has been absorbed and the rice is cooked through.

4 – When the beans have finished cooking, remove the bay leaf. Lightly mash the beans with a fork, serve over the rice.

Hardwood Smoked Turkey Sausage and Shrimp w/ Red Beans and Rice

February 26, 2014 at 6:33 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | 3 Comments
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Today’s Menu: Hardwood Smoked Turkey Sausage and Shrimp w/ Red Beans and Rice




Smoked Turk Sausage Shrimp Red Beans Rice 006


 I guess we’re in for a cold week or so from I’m hearing on the news. This weather is really getting old, it seems as the Ground Hog was right! It was sunny out all day but we had a wind chill that made feel in the teens to the single digits all day. Think warm Spring Days! For dinner tonight it’s Hardwood Smoked Turkey Sausage and Shrimp w/ Red Beans and Rice.


To make this I used one of my favorites Smoked Turkey Sausage, Butterball Hardwood Smoked Turkey Sausage. For me this is a perfect Smoked Turkey Sausage; fantastic flavor, great seasoning, and cooks up just right. To prepare it I pan fried it in a medium size skillet. Just sprayed the skillet with Pam and fried them on medium heat about 12 minutes, turning the sausages frequently until done. When done I sliced 1 1/2 of the two sausages up into quarter size pieces and set aside. Then for the Shrimp I had a bag of Kroger Jumbo Shrimp in the freezer. I sat them in the fridge overnight to thaw. I rinsed them cold water and they were ready to go when it was time to add them to Red Beans and Rice. I added the Shrimp to the mix last because the Shrimp doesn’t take long to get done.



Smoked Turk Sausage Shrimp Red Beans Rice 002

Then for the Red Beans and Rice I used Zatarain’s New Orleans Style Reduced Sodium Red Beans and Rice. Easy way to have some excellent Red Beans and Rice, plus it’s Reduced Sodium. If you love Red Beans and Rice you’ll love this! To prepare; In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. Stir, reduce heat, cover and simmer over Low heat for 25 minutes. Stir occasionally to prevent sticking. Remove from heat and let stand 5 minutes. Stir and serve. Black Beans and Rice will be saucy. Before serving this I added the sliced Smoked Turkey Sausage and a few shakes of the Frank’s Red Hot Sauce, too good! I also had a slice of Klosterman Wheat Bread.




Zatarain’s Reduced Sodium Red Beans and RiceZatarains Red Sodium Red Beans RiceZatarains Red Sodium Red Beans Rice

25% Less sodium than our original Red Beans and Rice. Serves 4. A New Orleans tradition. Since 1889. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz it up with Zatarain’s! This product contains 720 mg of sodium per serving. Our original Red Beans & Rice contains 1200 mg sodium per serving.

Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.


Easy Stove Top: 1. In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. 2.Stir, reduce heat, cover and simmer over Low heat for 25 minutes. Stir occasionally to prevent sticking. 3. Remove from heat and let stand 5 minutes. Stir and serve. Black Beans and Rice will be saucy. For less saucy product reduce water by 1/4 cup. Allow to stand covered for 5 minutes before serving.


Nutrition Facts

Serving Size: about 1/3 cup (65g) = 1 cup prepared

Servings Per Container: about 3.5
Amount Per Serving % Daily Value
Calories: 230

Calories from Fat: 5

Total Fat: 0.5g 1%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 720mg 30%

Total Carb: 46g 15%

Dietary Fiber: 6g 24%

Sugar: less than 1g

Protein: 9g

Vitamin A: 4%

Vitamin C: 20%

Calcium: 4%

Iron: 15%

Fried Crappie w/ Red Beans and Rice, Boiled Mini Ears of Corn…

July 30, 2013 at 5:04 PM | Posted in fish, rice, Zatarain's | Leave a comment
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Today’s Menu: Fried Crappie w/ Red Beans and Rice, Boiled Mini Ears of Corn, and Corn BreadCrappie Red Beans and Rice 001




Spent the better part of the day cleaning the kitchen. Pulled the stove out and cleaned behind it, straightened shelves, and gave the fridge and freezer a good cleaning. While cleaning the freezer I came across tonight’s dinner! I thought I had used all the Okeechobee Crappie that was given to me but I found 4 bags of it in the back of the freezer. So for dinner tonight I prepared Fried Crappie w/ Red Beans and Rice, Boiled Mini Ears of Corn, and Corn Bread. I prepared the Cornbread for Mom and Dad, I had Whole Grain Bread.

After the bags of Crappie thawed out I rinsed them with water and patted dry with paper towel. I seasoned them with just a bit of Sea Salt and put them into a gallon size Hefty Freezer Bag and added Zatarain’s Lemon Pepper Breading Mix to the bag. Zipped shut the bag and shook it until the fillets were well covered. Pan fried them in Canola Oil, about 2-3 minutes per side, until they were golden brown. And what a taste, the best tasting Crappie there is! Crappie is Crappie but the ones from Lake Okeechobee have no rivals!



For sides for this delicious Crappie I prepared some of Grandma Maud’s Red Bean and Rice. I had prepared the Black Beans and Rice several times, and love it, so I thought I would try the Red Beans and Rice. Just follow the easy instructions on the package and you have some great Red Beans and Rice! It had a good Cajun Seasoning to it and was only 100 calories and 16 net carbs. This would go great with a Blackened Chicken or Shrimp. I also boiled some Green Giant Mini Ears of Sweet Corn and I baked a Cat Iron Skillet of Martha White Cornbread. The Cornbread was for Mom and Dad, I had a slice of Healthy Life Whole Grain Bread. For dessert later a bowl Breyer’s Carb Smart Vanilla Ice Cream topped with Dole Chef Cuts Mango Pineapple.





Gramdma Maud’s Bean Meals Red Beans and Ricegrandma mauds

Authentic southern cajun flavors combined with a rich, smoky essence make Grandma Maud’s Red Beans & Rice an easy side dish or complete meal with no added meat or fat.
Nutrition Facts
Serving Size 1/4 cup (29 g)
Per Serving % Daily Value*
Calories 100

Calories from Fat 0

Total Fat 0.0g 0%

Saturated Fat 0.0g 0%

Cholesterol 0mg 0%

Sodium 470mg 20%

Carbohydrates 20.0g 7%

Dietary Fiber 4.0g 16%

Sugars 2.0g

Protein 5.0g

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