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Red Beans and Rice

Red Beans and Rice

91 Ratings
91 Ratings
Recipe Image
MyPlate Kitchen
Makes: 8 servings
Total Cost: $$$$

This flavorful dish is a Monday night tradition in many homes. This vegetarian recipe uses dry beans, onion, pepper, and spices.

Ingredients

  • 2 cups red beans, dry
  • 8 cups water
  • 1 1/2 cups onion (chopped)
  • 1 cup celery (chopped)
  • 4 bay leaves
  • 3 tablespoons garlic (chopped)
  • 3 tablespoons parsley (chopped)
  • 2 teaspoons thyme (crushed, dried)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup green pepper (chopped)
  • hot cooked rice

Directions

1. Pick through beans to remove bad beans. Rinse beans thoroughly.

2. In a 5-quart pot, mix beans, water, onion, celery and bay leaves. Bring to boiling; reduce heat.

3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir and mash beans against side of pan.

4. Add garlic, parsley, thyme, salt, black pepper, and green pepper.

5. Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.

Notes

See how to make this similar recipe and more on USDA’s What’s Cooking? YouTube site. 

Learn more about:

Source:

Food and Drug Administration (FDA), Eating for a Healthy HeartDown Home Healthy: Family Recipes of Black American Chefs Leah Chase and Johnny Rivers

Nutrition Information

Serving Size: 1/8 of recipe (359g)
Nutrients Amount
Total Calories 168
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 315 mg
Carbohydrates 31 g
Dietary Fiber 9 g
Total Sugars 2 g
Added Sugars included 0 g
Protein 11 g
Vitamin D 0 mcg
Calcium 75 mg
Iron 3 mg
Potassium 594 mg
N/A - data is not available
Nutrients Amount
Total Calories 168
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0.2 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 31 g
Dietary Fiber 9 g
Total Sugars 2 g
Added Sugars included 0 g
Protein 11 g
Minerals
Calcium 75 mg
Potassium 594 mg
Sodium 315 mg
Copper 315 mcg
Iron 3 mg
Magnesium 59 mg
Phosphorus 178 mg
Selenium 2 mcg
Zinc 1 mg
Vitamins
Vitamin A 13 mcg RAE
Vitamin B6 0.3 mg
Vitamin B12 0 mcg
Vitamin C 22 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 45 mcg
Folate 162 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 1 mg
Choline 39 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 1 1/4 cups
Protein Foods 2 1/2 ounces

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