A pot of red beans and rice doesn’t need a thing. It’s a meal all by itself. It’s smoky, creamy, served over rice with a little something meaty seasoning the pot. If you’ve been following my Monday Red Beans and Rice recipe, you already know it’s a complete meal. But if you want to make a full event, here’s what to serve with red beans and rice.
It can be the center of the table, but it doesn’t have to be the whole table, right?
Monday in New Orleans has never been about doing the bare minimum. It’s about the table, not just the pot. If you’re doing this Supper Club-style with a large get together, somebody’s bringing greens. Somebody’s frying something. There’s bread for sopping, and there’s usually a little dish of something bright and vinegary to cut through all that comfort. So if you’re asking what to serve alongside your beans, the honest answer is: it depends on what kind of Monday you’re having.
Here’s the full spread to choose from.
Every red beans plate could use a vegetable to balance it out. New Orleans kitchens lean toward greens cooked low and slow, often with a little pork fat working in the background. It adds a similar flavor that built the bean pot in the first place or it’s not fighting against it.
Sautéed cabbage is my top choice. It’s quick, a little sweet, and it doesn’t fight with the beans for attention. If the beans are on the spicy side, it helps by adding some cool freshness to the plate. If you want something with more Creole backbone, collard greens bring that long-simmered, pot-likker richness that pairs naturally with rice.
For something lighter and faster on a weeknight, quick green beans and tomatoes or the more traditional Creole-style green beans both bring acid and snap to a meal that’s otherwise all soft textures. You can always think outside of the box and go with Cajun-seasoned roasted carrots or lemon roasted asparagus.
If your beans lean spicy or your sausage runs hot, sometimes a touch sweet on the plate does real work. Simple creamed corn maque choux is the pick here. It’s got that Louisiana corn-and-cream tradition baked right in, and the natural sweetness plays beautifully off a smoky pot of beans.
Some Mondays just call for a fried side. Restaurants around New Orleans lean into it, and the Monday red beans special is often a plate of beans with something crispy next to it.
Crispy chicken wings are the low-effort way in. They’re ready in the time it takes the beans to finish, and they turn a pot of beans into a full plate.
Fried pork chops are what I make when I want the full Monday-special experience. The timing is the trick: I put the chops in a spicy buttermilk soak right after the beans go on to simmer, then start frying when the beans are about an hour from done. It all lands at the table together.
Fried chicken is a natural pairing, and I’m in good company saying so. New Orleans writer and filmmaker Lolis Eric Elie told me in his How Do You Red Bean? interview that he loves the combination.
Another side I see a lot from the restaurants in New Orleans when they show their Monday specials is a nice and creamy mac and cheese. My mac and cheese is a rich, baked side dish made with a buttery roux, fresh-shredded cheese, and a touch of cayenne for a subtle kick. It’s amazing if you haven’t tried it already.
Cornbread is the classic bread winner. It’s a slightly sweet, slightly crumbly wedge made for dragging through the bean gravy. I also like Cornbread muffins. These cornbread muffins are sweet, easy to make ahead, and good for potlucks or lunchboxes. My favorite is a warm, crusty loaf of French bread or baguette from the bakery. It does the same job with a different texture, and honestly, nothing beats it.
If the Monday meal is turning into more of an occasion – like a Mardi Gras celebration — you can also go with a Crispy red beans and rice Egg Rolls. These egg rolls turn the leftovers into a genuine appetizer, and conch croquettes with pickled pineapple tartar sauce somehow still feel right at home next to a pot of beans.
There’s really no wrong combination here. If you want a starting point: pick one green, one starch beyond the rice, and something with a little acid to cut the richness. A plate of red beans and rice, a scoop of sautéed cabbage, a wedge of cornbread will carry you through a Monday just fine. Don’t forget to leave room for seconds, because there always should be seconds.
The one last side at the table no one really mentions, but always shows up: a Louisiana brand hot sauce like Crystal’s. I try and keep the beans mildly seasoned and offer hot sauce at the table, since everyone has a different heat tolerance. A vinegar-based Louisiana-style sauce adds both heat and brightness. It’s less a side dish than a condiment, but a Monday plate feels unfinished without it, right?
Of course, none of these sides matter much if the beans themselves aren’t right. If you haven’t made my Monday Red Beans and Rice yet, that’s where to start.
FAQ
What goes with red beans and rice?
Cornbread and a green vegetable are the classic starting point. From there, add a fried meat like pork chops or chicken, and finish with hot sauce. Together they give you something crunchy, something fresh, and something to mop the bowl.
What meat goes with red beans and rice?
Most Monday pots already include smoked sausage, ham hock, or pickled meat, so you don’t really need to add more. When you want a bigger plate, fried chicken, fried pork chops, and smothered chicken or pork chops are the pairings that come up again and again.
What vegetable side dishes go with red beans and rice?
Collard greens, sautéed cabbage, Creole-style green beans, and creamed corn maque choux all work. Choose greens or cabbage if you want something sharp to balance the richness, or corn and green beans if you want something softer. Some days, a simple side salad works perfectly.
Should I serve cornbread or French bread?
Honestly, either one. Cornbread is sweeter and more crumbly, and it’s great crumbled into the bowl. French bread is softer and better for sopping through the gravy. If you’re feeding a crowd, put out both. My usual go-to is warmed French Bread with some butter.
Can red beans and rice be a side dish?
Yes. Red beans are a common side next to fried chicken, fried pork chops, and other Southern plates. On Mondays in New Orleans, though, they’re most often the main event, with the sides supporting.
What to drink with red beans and rice?
Keep it simple and New Orleans if you can. A cold Barq’s Root Beer is about as New Orleans as the pot itself. If the grown-ups are drinking, an Abita beer does the same job; the Amber or the Purple Haze both hold their own next to a smoky pot of beans without fighting it for attention.
What NOT to serve with red beans and rice?
Anything that’s going to compete with the pot. That means no second heavy starch stacked on the plate and no second bean dish trying to compete. Red beans already bring the weight of the meal, so resist the urge to pile on more of the same. The plate wants contrast, not company. Keep the rest of it bright, a little acidic, and easy to eat, and let the beans do what they do best.
Every good Monday plate starts with the pot. If you haven’t made it yet, here’s my Monday Red Beans and Rice, the recipe I make most often, with Camellia beans, andouille, and a ham hock.
And pull up a chair. I’d love to know what’s on your plate next to the beans. Tell me in the comments, tag @redbeansandericblog on Facebook or @redbeansanderic everywhere else. Make sure you join the conversation in The Monday Red Bean Supper Club on Facebook, too! I’d love to hear from you!
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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