How many calories are in Red Beans and Rice?

One serving has 224 kcal. The recipe makes 8 servings (1/8 of recipe (359g) each).

How much protein is in Red Beans and Rice?

12 g of protein per serving, with 43 g of carbohydrates and 1 g of fat.

What do I need to make Red Beans and Rice?

12 ingredients: 2 cups red beans, dry, 8 cups water, 1 1/2 cups onion (chopped), 1 cup celery (chopped), 4 bay leaves and 3 tablespoons garlic (chopped) ….

Red Beans and Rice

Name: Red Beans and Rice
Yield: 8 servings
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); parsley (optional); 2 teaspoons thyme (crushed, dried); 1 teaspoon salt; 1 teaspoon black pepper; 1 cup red bell pepper (chopped - could also use green pepper); 2 cups cooked brown rice

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

224kcal per serving

12 gprotein

43 gcarbohydrates

1 gfat

8servings (1/8 of recipe (359g))

Ingredients

2 cups red beans, dry
8 cups water
1 1/2 cups onion (chopped) nutrition facts
1 cup celery (chopped) nutrition facts
4 bay leaves
3 tablespoons garlic (chopped) nutrition facts
parsley (optional) nutrition facts
2 teaspoons thyme (crushed, dried) nutrition facts
1 teaspoon salt nutrition facts
1 teaspoon black pepper nutrition facts
1 cup red bell pepper (chopped - could also use green pepper) nutrition facts
2 cups cooked brown rice nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	224 kcal
Total fat	1 g	1%
Saturated fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	317 mg	14%
Total carbohydrates	43 g	16%
Dietary fiber	9 g	32%
Total sugars	3 g
Added sugars	0 g	0%
Protein	12 g	24%
Vitamin D	0 µg	0%
Calcium	78 mg	6%
Iron	3 mg	17%
Potassium	614 mg	13%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

Wash hands with soap and water.
Pick through beans to remove shriveled or broken beans. Rinse beans thoroughly.
In a 5-quart pot, mix beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat.
Cover and cook over low heat for about 1 to 1/2 hours or until beans are tender. Stir and mash beans against side of pan.
Add garlic, parsley, thyme, salt, black pepper, and red or green pepper.
Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.

Notes

See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site. Learn more about: Onions Celery Herbs Garlic Bell Peppers

Source

Food and Drug Administration (FDA) US Department of Health and Human Services

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/red-beans-and-rice, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.