Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
  • Calories 187.2
  • Total Fat 0.8 g
  • Saturated Fat 0.1 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 0.1 g
  • Cholesterol 0.0 mg
  • Sodium 1,016.8 mg
  • Potassium 631.8 mg
  • Total Carbohydrate 35.4 g
  • Dietary Fiber 13.7 g
  • Sugars 0.0 g
  • Protein 10.9 g
  • Vitamin A 5.5 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 8.2 %
  • Vitamin C 42.6 %
  • Vitamin D 0.0 %
  • Vitamin E 1.8 %
  • Calcium 6.9 %
  • Copper 16.7 %
  • Folate 28.9 %
  • Iron 16.8 %
  • Magnesium 15.6 %
  • Manganese 31.0 %
  • Niacin 5.5 %
  • Pantothenic Acid 3.7 %
  • Phosphorus 20.2 %
  • Riboflavin 11.3 %
  • Selenium 4.1 %
  • Thiamin 15.8 %
  • Zinc 8.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in New Orleans Red Beans

View the full New Orleans Red Beans Recipe & Instructions
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Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of New Orleans Red Beans

163 calories of Beans, red kidney, (0.75 cup)

12 calories of Onions, raw, (0.20 cup, chopped)

5 calories of Sweet peppers (bell), (0.13 cup, chopped)

2 calories of Garlic, (0.50 tsp)

2 calories of Celery, raw, (0.10 cup, diced)

2 calories of Bay Leaf, (1 tsp, crumbled)

1 calories of Parsley, (0.50 tbsp)

0 calories of Salt, (0.15 tsp)


Nutrition & Calorie Comments  

This was good. I served it over brown basmati rice. I had to use pink beans because that's all I had. Since I am trying to watch my fat, I will make this again. Submitted by:
NAVARROSARAH
(10/10/10)
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I'm looking forward to making these, but I'm like the others asking where did all the sodium come from? Submitted by:
DACSAC
(10/5/10)
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Sounds good, will make this. But how on earth, with only 1 tsp salt in the entire recipe, did the calculator come up with 1,016 mg sodium per serving? Whoa. Submitted by:
SYLPHINPROGRESS
(10/4/10)
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On my palate, the garlic overpowered everything else. To my individual servings I'm now adding red pepper flakes, salt & a tiny bit of sugar--it helps! My taste does run to spicier foods. Submitted by:
RUTHXG
(9/28/10)
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These came out really great. As mentioned by some of the others I adjusted the spice for my taste. But, I'm not understanding where all of the sodium is coming from. Thanks Submitted by:
ANJNNO
(3/22/10)
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I found this dish to be very bland. It definitely needs some added seasoning or the addition of maybe turkey smoked sausage to up the flavor without too many added calories. A can of green chilies or maybe some creole seasoning. And definitely soak your beans overnight to make sure they're softened! Submitted by:
DMAURICE1
(5/21/09)
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great basic recipe - can't believe # of calories is so low Submitted by:
MSDIBS
(5/16/09)
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I'm looking forward to trying this recipe with a few alterations: First, I'll have to cook the beans in my pressure cooker because we live at 5500 feet above sea level, and beans will never cook in this amount of time. I'm going to substitute cilantro for thyme and eliminate the salt. Submitted by:
CORGILOVER59
(5/3/09)
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Why is sodium so high? Submitted by:
CHERYL002
(5/3/09)
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Its always a good idea to soak and RINSE the beans before cooking them. This helps to eliminate some of the undigestable sugars that cause the embarrassing after effects of beans! Submitted by:
DEBJNC
(5/3/09)
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Why is the sodium content so high per serving so high? Submitted by:
JOYCE8111
(9/21/08)
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Easy to make, smelled great, but needed something more. May try it later after my rural southern taste buds have stopped expecting all vegetables to be cooked with fatback in them and with some of the other reviewers' suggestions. My neighbors loved it, even though my family didn't. Submitted by:
JENNY522
(6/2/08)
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I haven't made this yet, but I believe the sodium content in the nutritional info is incorrect. Dry red beans only have 4mg of sodium per 1/2 cup. The salt would only account for 250mg per serving. Submitted by:
CATMADAM
(5/4/08)
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It was good and filling. I did add some hot salt, creole seasoning and tabasco to it to spice it up just a little. Submitted by:
TODAYISMINE
(5/3/08)
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Great! We only eat fish or chicken 3 times a week, so beans are a wondrful source of protein. I used cilantro in place of thyne, but any herb would do. Submitted by:
PATRON
(5/3/08)
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I doubt I'd make this just due to the high salt content per serving. Submitted by:
PGHMOM1
(5/3/08)
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If recipe lacks flavor, I think beans should be cooked in fat-free chicken broth or a couple of packets of sodium-free bouillon. Submitted by:
CAROLJ35
(5/3/08)
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delicious meal. Very good fiber and protein
great 		Submitted by:
NANJUN
(5/3/07)
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