Growing up in New Orleans, we ate this red beans and rice recipe every Monday. This budget-friendly meal is easy to make and tastes even better the next day!
You can be assured that this recipe is authentic because it’s coming from a true Cajun woman. I grew up in New Orleans and lived there for 22 years before moving to OKC. When it comes to cajun cooking, I know what I’m talking about. Red Beans were a staple in our household. Let me tell you – red beans never get old!
In this recipe, I use my salt-free cajun blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my own spice recipe and the best salt-free cajun seasoning on the market. But feel free to use whatever cajun blend you have on hand.
In this blog, we will learn about the Cajun Monday tradition, what to serve with red beans, my top red bean tips, cost & nutritional information, and storage & reheating information. Of course, you will also learn how to make the best Red Beans and Rice Recipe!
This post is all about Red Beans and Rice Recipe.
On Mondays, We Eat Red Beans
I bet you already know that red beans are a traditional New Orleans dish, but I bet you don’t know the history behind it. Red beans can be traced back to West Africa, where red beans and rice were staple foods. Enslaved Africans brought their culinary traditions to Louisiana, where they adapted their cooking with locally available ingredients. The staple African foods combined with locally available food products resulted in the traditional Red Beans and Rice dish that we know and love today!
In the 19th century, Mondays were deemed “wash day” in Louisiana. Mondays were the day to get all the laundry (without washing machines) and chores done – making for a very busy day. On these days, cooking an elaborate meal was challenging. Women started preparing red beans on “wash day” because it was a simple and hearty dish that required minimal attention. That way, it could simmer on the stove all day while they focused on their chores.
Over time, the tradition of eating red beans and rice on Mondays has become a symbol of community and family gatherings. It’s a way for people to connect with their cultural heritage while enjoying comfort food together. Many families still maintain this Monday tradition. Next time you go to a Cajun restaurant, you’ll notice they often make Red Beans the “special” on Mondays! It has become an integral part of Louisiana’s culinary identity.
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What To Serve with Red Beans
In New Orleans, red beans and rice is a meal by itself. You technically don’t need to serve anything else with it! But, if you are looking for a few options, you could serve:
- a variety of cornbread
- dinner rolls
- a light starter salad
- iced tea or lemonade
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You Might Also Like
If you like this recipe, I highly recommend checking out my other Cajun recipes like:
OR check out the entire Cajun Category by clicking here!
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Red Bean Tips and Swaps
Make It Vegan!
In order to make this dish vegan, simply remove the sausage! Every other ingredient is vegan-friendly.
Other Meat Options
I love andouille sausage in my red beans! But you could also make red beans using ham or pork bones for a slightly different flavor!
Soak vs Simmer
In today’s recipe, I just throw the dried beans in the pot and let them cook for a very long time. But, if you are looking to reduce the cooking time, you can soften the beans before cooking by soaking the beans overnight (or for at least 8 hours). Discard the soaking water before cooking.
Smash It
Red beans need a long time to cook stovetop. They will simmer on low for at least 2-3 hours covered. They should be soft enough to smash. I use a potato masher to mash a few red beans. This helps thicken the sauce and makes them a bit creamier!
Spice It Up
Red beans have a mild taste, so seasoning is crucial for added depth of flavor! Incorporating vegetables like The Holy Trinity (celery, onion, and green bell pepper) really enhances the flavor of the dish. Plus, whatever type of sausage or meat you choose will greatly impact the end result of your beans! Add salt towards the end of cooking, because adding it too early may toughen the beans.
Monitor Water Levels
Keep an eye on the water level while simmering your beans. If it gets too low, add more water to prevent the beans from sticking and burning. If you accidentally add too much water, cook uncovered to allow some of the liquid to escape.
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Cost Breakdown
Red beans and rice are also very budget-friendly. The ingredients are very inexpensive and can be eaten over and over again throughout the week.
I shop at Aldi most of the time, so my cost breakdown will be based on those prices:
- 32-oz of veggie broth x 2 = $3 (but you could just use water to eliminate this cost)
- 12 oz andoullie sausage = $4.39
- 1 lb dried red beans = $1.50
- 1 onion = $0.50
- 1 green bell pepper = $0.66
- 3 stalks celery = $0.25
- 6 cloves garlic = $0.25
- Cajun seasoning = we only use 2 tbsp so let’s call it $0.50
- olive oil + salt = ~$0.04 in amount used
That makes the total cost about $11.09 for this entire recipe and only $1.85 per serving! (If you opt for water instead of veggie broth, that brings the serving cost to $1.34!)
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Nutritional Breakdown
As a dietitian and a major foodie, I only subscribe to meals that are both nutrient-dense AND delicious. This is my favorite high-fiber meal, yet it tastes very hardy.
In 374 calories per serving, it packs:
- 6 grams of fiber
- 19 grams of protein
- and 16 grams of fat
One cup of red beans packs a ton of nutrition:
- 15 grams of fiber
- 15 grams of plant-based protein
- 29% of your daily value for Folate
- 20% of your daily value for Iron
- 17% of your daily value for Potassium and Magnesium
- 9% of your daily value for zinc
- also has some significant values of thiamin, Vitamin B6, and Niacin (Vitamin B3)
*Note the nutritional breakdown does not include rice
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Store & Reheat
Red beans and rice is known to be even better the next day. This recipe makes leftovers that you’ll actually be excited to eat!
Store
Fridge: Transfer red beans to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of red beans). Store in the fridge for up to 4 days.
Freezer: You can also freeze the red beans for up to 3 months. Place the red beans in the fridge to thaw overnight for best results.
Reheat
Microwave: Place red beans in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.*
Stovetop: Place red beans in a pot over medium heat, cover, and cook for 3-5 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.
Red Beans and Rice Recipe
Ingredients
- 2 tbsp olive oil
- 12 oz andouille sausage
- 1 large onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 6 cloves garlic, minced
- 1 lb dried red beans
- 8 cups veggie broth or water
- 2 tbsp The Spice Girl Kitchen Cajun Seasoning
- 1 tsp The Spice Girl Kitchen Tri-Salt Blend
- green onion, for garnish
- cooked white rice, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage and brown for about 3 minutes.
- Add in the onion, celery, and green bell pepper and saute until softened, about 3 minutes. Add in the garlic and cook 1 additional minute, until fragrant.
- Add in red beans, veggie broth or water, and cajun seasoning. Bring to a boil, cover, and reduce to a simmer.
- Simmer on low for 3 hours*. Stirring occasionally. Checking and adjusting liquid if necessary. The beans should be soft enough to mash with a potato masher or fork.
- Toward the end of cooking, mash a small section of the beans (making sure to move the sausage out of the way) with a fork or potato masher (this gives it that signature creamy consistency). Stir.
- Add salt. Taste and adjust seasoning, if necessary. If your beans still aren't super soft, add 1/2-1 cup of water (if they are looking dry), cover, and continue cooking until the beans are to your liking.
- Serve with white rice and garnish with green onion. Enjoy!
Notes
*Soak vs Simmer
In today's recipe, I just throw the dried beans in the pot and let them cook for a very long time. But, if you are looking to reduce the cooking time, you can soften the beans before cooking by soaking the beans overnight (or for at least 8 hours). Discard the soaking water before cooking. If you presoak your beans, you only need to simmer the beans for 1 hour - 1 1/2 hours!Store & Reheat
Red beans and rice is known to be even better the next day. This recipe makes leftovers that you'll actually be excited to eat!Store
Fridge: Transfer red beans to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of red beans). Store in the fridge for up to 4 days. Freezer: You can also freeze the red beans for up to 3 months. Place the red beans in the fridge to thaw overnight for best results.Reheat
Microwave: Place red beans in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.* Stovetop: Place red beans in a pot over medium heat, cover, and cook for 3-5 minutes or until heated through. Stir occasionally.* Oven: Not recommended. * Total time depends on the amount you are reheating.This post was all about Red Beans and Rice Recipe!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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