New Orleans Red Beans and Rice
220 mins (prep 40, cooking 180)
19 ingredients
8-12 servings
I found this recipe in "The New Orleans CookBook" by Rima & Richard Collin. It was an incredible hit the first night with family and friends, and it gets even better the next day. I was unable to find pickled pork and used salt pork instead. Delete the salt from the recipe if you make this substitution. I highly recommend pan-baked corn bread on the side with this one (see New Orleans Skillet Baked Cornbread).

Categories:  pasta,-rice-and-grains , rice , north-american , main-dish , american , beans , <-4-hours , southern-u.s. , creole , time-to-make ,
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Serving Size (301.92 g)
Servings 8
Amount per Serving
Calories 913.16 Calories from Fat 474.48
% Daily Value *
Total Fat 52.72g 648.84%
Saturated Fat 18.78g 751.16%
Trans Fat 0.0g %
Cholesterol 82.21mg 219.24%
Sodium 12482.46mg 4160.82%
Total Carbohydrate 72.99g 194.63%
Dietary Fiber 17.63 g 564.13%
Sugars 2.73 g %
Protein 38.04g 608.67%
Vitamin A 159.13IU% Vitamin C 7.9mg%
Calcium 112.63mg% Iron 8.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped onions, chopped green pepper, finely minced garlic, finely minced fresh parsley, baked, ham bone, large, fresh ground black pepper, crushed red pepper, whole bay leaves, dried thyme, dried basil, cold water