Red beans and rice mix

Ahhh, red beans and rice – a timeless dish that has been satisfying appetites on a budget for centuries. It’s hearty, packed with flavor, loaded with fiber and protein, and yields a generous amount of leftovers that freeze well. Truly a dream for anyone cooking on a budget! 

However, these classic homemade Red Beans and Rice recipe  do require some time to prepare, so it’s best to save this one for a relaxed Saturday or Sunday afternoon when you’re hanging out at home. Your house will smell incredible, and you’ll have meals ready for the entire week!

Whoever came up with the expression "a case of the Mondays" probably never spent much time in New Orleans. The historical roots of red beans and rice can be traced back to the Creole cooking tradition of Louisiana. 

Traditionally prepared on Mondays, when laundry was done, the slow cooking method allowed the beans to simmer unattended while families went about their chores. 

This practice not only saved time but also created a deeply flavorful dish from simple ingredients. The cultural legacy of red beans and rice recipe reflects the resilience and resourcefulness of the communities that created it, making it more than just comfort food—it's a taste of history.

Red beans and rice mix is a beloved staple of Southern cuisine, particularly in Louisiana. This hearty dish combines red beans, rice, and a variety of spices to create a comforting meal that is as filling as it is flavorful. 

The Red Beans and Rice Mix often includes andouille sausage or ham for added depth, alongside the "holy trinity" of Cajun cooking: onions, celery, and bell peppers.

Types of Red Beans

Kidney beans are larger and have a distinct kidney shape. Commonly used in chili or salads, these beans possess a thick skin and a robust flavor. Their hearty texture makes them perfect for soaking up flavors in dishes like red beans and rice.Flavor Profile: Rich and slightly sweet . Best Use: Chili, soups, and stews. 

Pinto beans may be speckled or solid light brown and have a creamy texture when cooked. They are frequently used in refried beans, but they also complement rice dishes wonderfully, adding depth and flavor.Flavor Profile: Earthy and creamy . Best Use: Mexican dishes, refried beans, or as a side.

Red beans are smaller and rounder than kidney beans, known for their subtle nutty taste. Often used in traditional Creole recipes, they yield creamy results when prepared properly, making them ideal for red beans and rice.Flavor Profile: Mild and slightly sweet .  Best Use: Red beans and rice, as well as soups and stews.

Each type of bean brings its unique charm to dishes, allowing for flexibility and flavor variations. Choose according to your preference, and let your creativity shine!

Is Red Beans and Rice Healthy?

One of the standout benefits of nola red beans and rice mix recipe is their impressive protein content. Each cup boasts around 12 grams of plant-based protein, which is essential for building and repairing tissues. This combination offers a complete protein profile when paired together, making it a perfect choice for those seeking healthy, satisfying meals without saturated fats.

Red beans and rice are also packed with fiber, delivering about 10 grams per cup. Fiber is crucial for digestive health, helping to regulate blood sugar levels and maintain a feeling of fullness longer.

In addition to protein and fiber, this dynamic duo is rich in essential vitamins and minerals. 

They contain folate, iron, and potassium, which are vital for various bodily functions, including energy production and maintaining healthy blood pressure levels.Key Nutrients:Folate: Supports cell division . Embracing red beans and rice mix recipe as a staple in your diet is a delicious way to nourish your body!

Ingredients needed for Red beans and rice mix recipe 

Classic Louisiana-style red beans and rice mix recipe are an affordable meal that provides plenty of leftovers to enjoy for days—and they’re perfect for freezing!

• 1 pound (450g) red kidney beans
• 1 tablespoon (15ml) vegetable oil or lard
• 1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225g)
• 1 large onion, finely chopped (about 12 ounces; 340g)
• 4 ribs celery, finely chopped (about 8 ounces; 225g)

• 1 teaspoon (about 4g) ground sage
• 1 pound (about 450g) cooked andouille sausage, cut into 1/2-inch disks
• 4 medium cloves garlic, minced
• Kosher salt and Freshly ground black pepper
• 1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper (optional) 

• 1 smoked ham hock (optional)
• Hot sauce, such as Crystal or Frank's, to taste
• 8 ounces (225g) pickled pork shoulder or rind (optional) 
• 4 sprigs fresh thyme , 3 bay leaves
• Cider vinegar, to taste (optional) 
• Cooked white rice, for serving

All recipes are rigorously tested in our test kitchen to ensure they are easy, affordable, and delicious.

How to Make Red Beans and Rice mix?

The night before, place the dry beans in a large bowl and cover them with double their volume in water. Let them soak in the refrigerator overnight.

When you’re ready to cook, slice the sausage into rounds. Heat some oil in a large pot over medium heat and add the sausage. Cook until browned, then remove the sausage with a slotted spoon and set it aside in a bowl in the refrigerator. While the sausage is cooking, dice the onion, bell pepper, and celery, and mince the garlic.

Once the sausage is removed, add the onion, bell pepper, celery, and garlic to the pot. Sauté over medium heat until the onions soften, using the moisture from the vegetables to loosen any browned bits on the bottom of the pot.

Stir in the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves. Cook for an additional minute. Drain and rinse the soaked beans, then add them to the pot along with 6 cups of water. Give it a quick stir to combine.

Cover the pot, turn the heat to medium-high, and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer for an hour, stirring occasionally and covering the pot each time you stir.

Vegetarian Variations 

For those seeking a plant-based option, vegetarian red beans and rice can be equally delicious. Simply omit the sausage and include extra vegetables like carrots and zucchini, along with a dash of smoked paprika for that depth of flavor. you can Use vegetable broth instead of water . 

I have successfully made a very delicious pot of red beans and rice without the smoked sausage. To see how it’s done, make sure to visit my recipe for Vegan Red Beans and Rice. (It’s automatically vegan because the only animal product in the recipe is the sausage.)

How to Freeze Red Beans and Rice?

As with any food, you want to chill your cooked red beans and rice mix  as quickly as possible after cooking to avoid food safety issues. I recommend dividing the red beans and rice into single portions before refrigerating. 

This will make it cool down faster, and you’ll already have single portions that can be reheated quickly in the microwave straight from the refrigerator, or freezer. Once the red beans and rice recipe are completely chilled, you can transfer them to the freezer for long term storage (about 3 months).