Authentic Cajun Red Beans and Rice: A Soulful Southern Classic

There are some dishes that transcend mere meals and become an experience, a journey back to cherished memories and heartwarming comfort. This Cajun Red Beans and Rice recipe is exactly that—a culinary embrace that transports you straight to Grandma’s bustling kitchen, where love was the secret ingredient in every pot. Imagine a large pot bubbling gently on the stove, filled with tender kidney beans, savory smoked Andouille sausage, and succulent smoked turkey legs, slow-cooked until the meat effortlessly falls off the bone and the beans achieve a creamy, luscious consistency. It’s a meal that’s profoundly hearty, bursting with deep, complex flavors, and the very essence of what you crave when your soul yearns for a warm, comforting embrace.

This iconic dish isn’t just food; it’s a tradition, a cornerstone of Southern cooking that tells a story with every bite. The rich aroma alone can ignite a nostalgic warmth, promising a fulfilling meal that satisfies not only your hunger but also your heart. Prepare to fall in love with a dish that has been perfected through generations, bringing authentic Louisiana flavor to your dinner table.

For those eager to explore more timeless Southern delicacies, be sure to try my recipes for Black Eyed Peas with Collard Greens, offering another staple of soul food tradition, and my comforting Dutch Oven Chicken and Dumplings, perfect for any cozy evening.

overhead photo of cajun red beans and rice in a bowl with a spoon, garnished with fresh green onions. — A generous serving of creamy Cajun Red Beans and Rice, ready to be savored.

Growing up, Mondays were synonymous with my Grandma’s monumental pot of red beans and rice. It was a weekly ritual, a culinary anchor that would sustain us with its robust flavors throughout the entire week. My personal mission each Monday was to perfect the accompanying buttermilk cornbread and the irresistible sweet potato pie for dessert. The anticipation for that first scoop of beans was so intense, it often led to a good-natured skirmish among us siblings—a testament to the dish’s unparalleled deliciousness!

This deep affection for the food is precisely what Southern cuisine evokes. It’s an immersive experience, defined by bold, unforgettable flavors that are truly finger-licking good. The moment those enticing aromas begin to waft from the kitchen, an almost primal craving takes over, and you can’t help but be drawn in by the promise of something truly special.

My rendition of Cajun Red Beans and Rice ensures the beans are slow-cooked to absolute perfection, transforming them into a velvety, rich texture. They soak up all the incredible spices, creating a warmth that spreads from the inside out. The combination of smoky Andouille sausage and tender smoked turkey legs infuses the entire pot with a profound, savory depth, making it taste as if it’s been lovingly simmered in Grandma’s kitchen all day long. This careful preparation guarantees an authentic flavor profile that honors the dish’s rich heritage.

Served generously over a bed of fluffy white rice, this dish transforms into a meal that is not just filling, but profoundly soulful and satisfying in every possible way. It’s the quintessential comfort food capable of feeding a large gathering, yet it retains an intimate, homemade quality that makes each spoonful feel prepared especially for you. One taste, and you’ll instantly understand why Cajun Red Beans and Rice holds such an esteemed place as a beloved Southern classic, a true masterpiece of regional cooking.

Table of Contents: Your Guide to Perfect Cajun Red Beans and Rice

The Heart of the Dish: Key Ingredients
Flexible Flavors: Substitutions and Variations
Step-by-Step: How to Make Red Beans and Rice
Mastering the Pot: Pro Tips for the Best Red Beans and Rice
Serving Suggestions: How To Serve Red Beans and Rice
Frequently Asked Questions: Recipe FAQs
Explore More Cajun Recipes

The Heart of the Dish: Key Ingredients for Authentic Flavor

Crafting truly authentic Cajun Red Beans and Rice begins with selecting the right ingredients. Each component plays a crucial role in building the layers of smoky, savory, and rich flavors that define this beloved Southern dish. Here’s a deeper look into the essential elements you’ll need:

A vibrant display of fresh ingredients for Cajun red beans and rice, including kidney beans, smoked sausage, turkey legs, and the Holy Trinity, arranged on a baking sheet. — Gather your ingredients: The foundation for a truly delicious pot of red beans and rice.

Dried Red Kidney Beans: The absolute cornerstone of this dish. When properly soaked and slow-simmered, these beans don’t just cook; they transform, absorbing all the smoky, spicy nuances from the other ingredients while releasing their starch to create that signature creamy, thick broth that is so essential. While dried beans require an overnight soak (or a quick soak method), they deliver a superior texture and depth of flavor compared to canned alternatives.
Smoky Andouille Sausage: This spicy, smoked pork sausage is non-negotiable for its distinctive flavor. It renders fat during browning, which becomes the flavorful base for the “Holy Trinity,” and its inherent smokiness and spice permeate the entire dish. If authentic Andouille is hard to find, a good quality regular smoked sausage can be used as a close substitute, though you might need to adjust other spices.
Smoked Turkey Leg: This addition is a game-changer, imparting an incredible depth of smoky flavor to the pot. As the turkey leg slow-cooks, its meat becomes incredibly tender, falling off the bone and adding a rich, meaty texture to the beans. It’s a fantastic alternative to traditional ham hocks or ham bones, offering a similar smoky profile while being widely accessible. My grandma often used a leftover ham bone, but smoked turkey legs are a convenient and delicious swap that yields excellent results.
The Holy Trinity (Yellow Onion, Green Bell Pepper, and Celery): This iconic trio forms the aromatic foundation of countless Cajun and Creole dishes. Finely diced, these vegetables are sautéed until softened, creating a fresh, subtly sweet, and deeply savory base that unlocks the foundational flavors for our red beans and rice. They are crucial for building the dish’s complexity.
Cajun Seasoning: The vibrant spice blend that gives the dish its characteristic kick and aromatic depth. It’s a complex mix of heat, smokiness, herbs, and savory notes. I highly recommend using my homemade Cajun seasoning for the freshest flavor, but quality store-bought brands work well. Alternatively, Creole seasoning or even blackening seasoning can be used for a slightly different, but still delicious, flavor profile.
Tomato Paste: A small but mighty ingredient, tomato paste adds a concentrated umami depth and a touch of acidity. This acidity brightens and intensifies all the other flavors, preventing the dish from becoming one-note and adding a subtle richness to the broth.
Worcestershire Sauce and Apple Cider Vinegar: These are added towards the end of cooking to provide a final flourish of tangy, savory-sweet depth. The Worcestershire enhances the umami, while the apple cider vinegar introduces a bright, balancing tartness that pulls all the rich flavors together beautifully.
Liquid Smoke (Optional but Highly Recommended): For those seeking an extra layer of authentic smoke, a dash of liquid smoke makes a significant difference. It deepens the overall smoky profile, especially if your smoked meats aren’t intensely smoky. It’s an optional step, but one that truly elevates the dish.
Gumbo File Powder: A traditional ingredient in Louisiana cooking, commonly found in dishes like seafood gumbo and chicken and sausage gumbo. File powder adds a unique, earthy undertone and can also naturally thicken the broth slightly, contributing to an authentic Louisiana flair. It’s often added at the very end or served on the side.

Flexible Flavors: Substitutions and Variations for Your Red Beans and Rice

While the classic Cajun Red Beans and Rice recipe is perfect as is, it’s also wonderfully adaptable. Here are several ways to customize this dish to fit your schedule, dietary preferences, or simply to explore different flavor profiles:

The Quick Soak Method for Beans: Forgot to soak your beans overnight? No problem! This handy method saves significant time without compromising texture. First, rinse and sort your dried kidney beans thoroughly. Place them in a large pot, cover with plenty of water, and bring to a rolling boil for 5 minutes. Turn off the heat, cover the pot, and let the beans sit for a full hour. After this quick soak, drain and rinse them again, and they’ll be ready to cook, tender and plump.
Amp Up the Heat: For those who love a fiery kick, there are several ways to make your red beans and rice spicier. Incorporate a generous pinch of cayenne pepper or red pepper flakes along with your Cajun seasoning. For extreme heat enthusiasts, carefully poke a few holes in a whole scotch bonnet or habanero pepper and add it to the pot during the simmering stage. Remember to remove the pepper before serving for a more controlled spice level and to prevent accidental intense bites.
Slow Cooker Method for Hands-Off Cooking: This method is perfect for busy days! Begin by pre-cooking your sausage and sautéing the “Holy Trinity” (onion, bell pepper, celery) as directed in steps 2 and 4. Once browned, transfer these ingredients, along with the smoked turkey legs, soaked beans (you might be able to skip soaking depending on your slow cooker and bean age, but soaking is always recommended for best texture), chicken broth, and seasonings into your slow cooker. Cook on low for 8 hours, or until the beans are tender and creamy. The low, slow heat allows the flavors to meld beautifully without much intervention.
Vegan Red Beans and Rice: Transforming this dish into a delicious vegan option is simpler than you might think. Replace the Andouille sausage with a plant-based spicy sausage alternative, ensuring it has good flavor and texture. Omit the smoked turkey leg entirely, and instead of chicken broth, use a rich vegetable broth. You can enhance the smoky flavor with an extra dash of liquid smoke and a pinch of smoked paprika. This creates a deeply satisfying, flavorful vegan meal.
Alternative Smoked Meats: While smoked turkey legs are fantastic, feel free to experiment with other smoked meats. Smoked ham hocks, tasso ham, or even smoked pork neck bones can add different nuances of smoky, savory flavor. Just ensure you sear them first to develop a rich fond (browned bits) at the bottom of the pot, which adds immense flavor to the broth.

Step-by-Step: How To Make the Best Cajun Red Beans and Rice

Creating this soulful dish is a labor of love, but each step is straightforward and contributes to the incredible depth of flavor. Follow these detailed instructions to bring the taste of New Orleans into your home.

Dry kidney beans soaking in a bowl of water. — **Step 1: Prepare the Beans.** Begin by adding your dry kidney beans to a large bowl. Fill the bowl generously with water, ensuring all the beans are fully submerged. Let them soak for an ideal duration of 8-12 hours, preferably overnight. This crucial step rehydrates the beans, reduces cooking time, and contributes to a creamier final texture. Once soaked, drain the water thoroughly and set the plump beans aside.

Slices of smoked sausage searing in a large pot or Dutch oven, developing a rich brown crust. — **Step 2: Brown the Sausage.** Place a large pot or a heavy Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook, stirring occasionally, until it’s nicely browned and has rendered some of its flavorful fat, usually about 5-7 minutes. The browning is key for developing deep flavor. Once browned, remove the sausage with a slotted spoon and transfer it to a separate bowl, leaving the rendered fat in the pot.

Smoked turkey legs being seared in the same pot after the sausage, building layers of flavor. — **Step 3: Sear the Turkey Legs.** Add the smoked turkey legs to the same pot, utilizing the rendered sausage fat. Sear them on all sides until they develop a rich brown crust, approximately 5 minutes per side. This step enhances their smoky flavor and creates more flavorful “fond” at the bottom of the pot. Remove the turkey legs and set them aside with the sausage.

The Holy Trinity of celery, onion, and bell pepper, along with garlic, tomato paste, and seasonings, cooking in a pot. — **Step 4: Build the Flavor Base (Holy Trinity & Aromatics).** If needed, add a small drizzle of olive oil or vegetable oil to the pot. Reduce the stove heat to medium. Add the diced yellow onion, green bell pepper, and celery (the “Holy Trinity”) to the pot. Sauté for 5-7 minutes, stirring until they are softened and slightly browned, releasing their sweet aromas. Then, stir in the minced garlic, Cajun seasoning, tomato paste, chicken bouillon paste, and butter. Cook for another 2-3 minutes, stirring constantly, until the spices are fragrant and the tomato paste has darkened slightly, indicating deep flavor development.

Red beans simmering in a pot with smoked turkey legs, bay leaves, fresh herbs, and browned sausage, forming a rich stew. — **Step 5: Simmer and Tenderize.** Pour in the low-sodium chicken broth. Use a wooden spoon to vigorously scrape all the flavorful brown bits (the “fond”) from the bottom of the pot; this is where much of the dish’s depth comes from. Return the bay leaves, cooked sausage, smoked turkey legs, and the drained soaked beans to the pot. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 1 to 1½ hours. Continue simmering until the meat on the turkey bones becomes incredibly tender and begins to fall off easily.

Shredded smoked turkey leg meat on a baking sheet, ready to be added back into the red beans. — **Step 6: Shred Turkey and Final Seasoning.** Carefully remove the smoked turkey legs from the pot. Once cool enough to handle, shred the meat from the bones, discarding the bones and skin. Return the shredded turkey meat to the pot. Stir in the Worcestershire sauce, hot sauce (adjust to your spice preference), apple cider vinegar, liquid smoke (if using), and file powder. Mix everything thoroughly and continue to cook uncovered for an additional 30 minutes. This allows the flavors to deepen and the broth to thicken slightly.

Half of the red beans being mashed in a bowl with a potato masher to create a creamier texture. — **Step 7: Achieve Creamy Consistency.** Remove all bay leaves from the pot. Taste the beans and adjust for salt and black pepper as needed. For that desired creamy texture, remove about half of the beans from the pot and mash them vigorously with a potato masher against the side of a bowl or in a separate container. For an ultra-smooth and thick consistency, you can even puree this portion in a food processor. Return the mashed beans to the pot and stir well to combine. This step is crucial for thickening the broth and creating that classic velvety mouthfeel.

A bowl of rich red beans and rice, garnished with fresh sliced green onions, ready to serve. — **Step 8: Serve and Garnish.** Your authentic Cajun Red Beans and Rice is now ready! Serve generous portions hot over a bed of fluffy white rice. Garnish with a sprinkle of freshly sliced green onions for a touch of freshness and a hint of mild onion flavor, adding both visual appeal and a delightful bite. Enjoy this comforting and flavorful Southern classic!

Watch the magic happen! This video guides you through each step of making perfect Cajun Red Beans and Rice.

Mastering the Pot: Pro Tips for the Best Red Beans and Rice

Achieving truly exceptional Red Beans and Rice goes beyond just following the steps. These expert tips will help you elevate your dish from good to unforgettable, ensuring every spoonful is packed with authentic Southern flavor:

Embrace the Overnight Soak: While the quick soak method is a lifesaver in a pinch, an overnight soak (8-12 hours) for your dried kidney beans is genuinely superior. It not only significantly reduces the cooking time, but also ensures the beans become wonderfully creamy and remarkably easier to digest. This longer hydration period allows the beans to fully plump up, contributing to that desired velvety texture in the finished dish. Don’t skip this if you can help it!
Don’t Underestimate Browning the Sausage: The initial browning of the Andouille sausage is a critical flavor-building step. Allow the sausage to sizzle and develop a rich, smoky crust. Those deeply browned bits that stick to the bottom of your pot – known as “fond” – are pure gold. This fond is packed with concentrated savory flavor that will be released and incorporated into the broth when you deglaze the pot with chicken broth. These browned bits are the foundation of your rich, complex broth, so don’t rush this step.
The Power of the Mash: If your red beans and rice turn out a bit too soupy for your liking, don’t fret! A simple trick is to remove about a cup or two of the cooked beans and mash them thoroughly with a potato masher, or even a fork, against the side of the pot. Stir these mashed beans back into the pot. The released starch from the mashed beans will naturally thicken the broth, giving it that classic, hearty consistency. Alternatively, you can simply let the dish simmer uncovered for an additional 15-20 minutes, allowing some of the liquid to evaporate and the sauce to reduce.
Correcting Over-Salting: Accidentally added a touch too much salt? It happens! To remedy this, simply add more low-sodium chicken stock or water to dilute the salinity. Another old-fashioned trick is to add a peeled, raw potato into the simmering pot. The potato will absorb some of the excess salt. Just remember to remove the potato before serving your delicious meal.
The Perfect Rice Pairing: When it comes to serving, long-grain white rice is the traditional and ideal choice. Its light, fluffy texture is perfect for soaking up every drop of that rich, savory bean gravy without becoming sticky or clumpy. It acts as a neutral canvas, allowing the bold flavors of the red beans to truly shine. Cook your rice separately and serve it alongside for the best results.

Serving Suggestions: How To Serve Your Southern Feast

While Cajun Red Beans and Rice is undeniably hearty and satisfying on its own, pairing it with the right accompaniments elevates it into a complete and unforgettable Southern feast. Here are some classic and delicious ways to serve this comforting dish:

Essential Bread Pairings: No Southern meal is complete without some form of delicious bread to sop up every last drop of that incredible sauce. A warm pan of buttery cornbread, with its slightly sweet and crumbly texture, is a perfect match. Alternatively, light and fluffy buttermilk biscuits offer a tender counterpoint, ideal for soaking up all the rich flavors of the bean gravy.

Complementary Side Dishes: To balance the richness of the red beans and rice, add some fresh, vibrant vegetable sides. Crisp roasted green beans offer a lovely snap and a hint of earthy flavor. For a truly authentic Southern spread, a bowl of tender slow cooker collard greens, simmered with smoked meat, provides a delicious, slightly bitter contrast that’s deeply satisfying.

Making it a Grand Meal: If you’re hosting a gathering or simply want to go all out, consider pairing your red beans and rice with other Southern staples to create an epic spread. Crispy fried catfish or succulent crispy fried chicken make fantastic main course additions. Round out the table with a creamy, flavorful soul food potato salad and a batch of golden hush puppies for a truly authentic and indulgent Southern dining experience. Don’t forget a refreshing sweet tea to complete the meal!

An inviting overhead photo of a bowl of red beans and rice, perfectly garnished, with a spoon ready for digging in. — A close-up of the finished dish, showcasing its rich texture and inviting aroma.

Frequently Asked Questions: Recipe FAQs

Do I have to soak the beans first?

For the absolute best results and the creamiest texture, yes, soaking your dried kidney beans is highly recommended. Soaking significantly helps the beans cook more evenly and become wonderfully tender. You can opt for an overnight soak (8-12 hours) or, if you’re short on time, use the quick soak method (boil for 5 minutes, then let rest covered for 1 hour). The only exception is if you’re using a slow cooker for the entire cooking process, where pre-soaking is often optional (though still beneficial for texture). If using canned beans, soaking is unnecessary, but they should be added later in the cooking process.

How do I know when the red beans and rice are done?

The dish is ready when the kidney beans are completely tender and creamy, easily mashable, and the meat from the smoked turkey legs (or other smoked meat) is falling off the bone. The beauty of red beans and rice is its flexibility in consistency; you can cook it to your desired thickness. If you prefer a thicker, richer consistency, let it simmer uncovered for a bit longer to reduce the liquid. For a slightly thinner stew, you can pull it off the heat a little earlier or add a splash more broth. Always taste and adjust seasonings at the end.

How long will leftovers last?

Red beans and rice is one of those magical dishes that often tastes even better the next day as the flavors have more time to meld and deepen! Leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the red beans (without the rice, as cooked rice can become mushy when thawed) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if needed to restore consistency.

Can I use canned beans instead of dry?

Yes, you absolutely can use canned kidney beans for convenience. However, be aware that the final texture might not be as creamy and rich as with dried beans, which break down more beautifully during slow simmering. If opting for canned beans, ensure you rinse them thoroughly before adding them to the pot. To prevent them from becoming overly mushy, add them towards the end of the cooking process, typically in the last 30-45 minutes of simmering, giving them just enough time to absorb the flavors without falling apart.

Can I swap the smoked turkey legs for another protein (like ham hocks or bacon)?

Definitely! The smoked turkey legs provide a wonderful flavor, but this recipe is very forgiving and can accommodate other smoked meats. Smoked ham hocks are a traditional choice, providing a rich, porky flavor and incredible tenderness. Tasso ham or even thick-cut smoked bacon can also be used. Whatever smoked meat you choose, make sure to sauté or sear it first in the pot to develop those crucial browned bits (fond) before adding the Holy Trinity. This initial browning step is key for building a deep, complex flavor base for your red beans.

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Red Beans and Rice

By
Britney

Prep:
8 hours

Cook:
2 hours

Total:
10 hours

Servings:
8

overhead photo of cajun red beans and rice in a bowl with a spoon.

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Cajun red beans and rice is a hearty Southern classic packed with flavor so good it’ll have you licking the bowl clean!

Equipment

Large Pot or Dutch Oven
Mixing Bowls
Potato Masher (optional, but recommended for creamy beans)

Ingredients

1 lb Dry Kidney beans , (uncooked, soaked overnight)
12 oz Andouille Sausage, (sliced into ½-inch rounds)
1 lb Smoked Turkey Legs
1 large Yellow Onion, (diced)
1 Green Bell Pepper, (diced)
2 Celery Stalks, (diced)
6 cloves Garlic, (minced)
2 tbsp Cajun Seasoning
1 tbsp Tomato Paste
2 tbsp Salted Butter
4 Bay Leaves
1 tbsp Chicken Bouillon Paste
6 cups Low Sodium Chicken Broth
2 tbsp Worcestershire Sauce
2 tbsp Hot Sauce, (e.g., Tabasco or Louisiana Hot Sauce, adjust to taste)
1 tbsp Apple Cider Vinegar
1/2 tsp Liquid Smoke, (optional, for extra smokiness)
1 tsp File Powder, (optional, for authentic flavor and slight thickening)
Cooked Long-Grain White Rice, (for serving)
Green Onions, (sliced, for garnish)

Instructions

1. Soak the Beans: Add the dry kidney beans to a large bowl. Fill the bowl with water so that all of the beans are fully submerged, with at least 2-3 inches of water above them. Let the beans soak for 8-12 hours, ideally overnight. When you’re ready to cook, drain and thoroughly rinse the soaked beans, then set them aside.
2. Brown the Meats: Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook for about 5 minutes, stirring occasionally, until it’s nicely browned and has rendered its fat. Remove the sausage with a slotted spoon and place it into a bowl. Add the smoked turkey legs to the same pot and brown them on all sides, about 5 minutes per side, developing a rich crust. Remove the turkey legs and set them aside with the sausage.
3. Sauté Aromatics and Spices: If needed, add a small drizzle of olive oil or vegetable oil to the pot. Reduce the stove heat to medium. Add the diced onion, green bell pepper, and celery (the “Holy Trinity”). Cook for 5-7 minutes, stirring until they are softened and slightly browned. Stir in the minced garlic, Cajun seasoning, tomato paste, chicken bouillon paste, and butter. Mix everything together and cook for another 2-3 minutes, stirring constantly, until the mixture is fragrant and the tomato paste has deepened in color.
4. Simmer the Beans: Pour in the low-sodium chicken broth. Use a wooden spoon to vigorously scrape up all the browned bits (the “fond”) from the bottom of the pot; this is crucial for flavor. Add the bay leaves, the cooked sausage, the seared smoked turkey legs, and the drained soaked beans back into the pot. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 to 1½ hours. Continue simmering until the meat on the turkey bones becomes very tender and easily falls off the bone.
5. Shred Turkey and Finish Seasoning: Carefully remove the smoked turkey legs from the pot. Once cool enough to handle, shred the meat from the bones, discarding the bones and skin. Return the shredded turkey meat to the pot. Stir in the Worcestershire sauce, hot sauce, apple cider vinegar, liquid smoke (if using), and file powder. Mix everything together thoroughly. Continue to cook uncovered for another 30 minutes, allowing the flavors to meld and the beans to become perfectly tender and creamy.
6. Thicken and Serve: Remove all bay leaves from the pot. Taste the red beans and adjust for salt and black pepper as needed. For that desired creamy consistency, remove about half of the beans from the pot and mash them with a potato masher (or puree them in a food processor for an ultra-smooth texture). Stir the mashed beans back into the pot to combine. This will help thicken the gravy. Serve generous portions hot over fluffy white rice and garnish with freshly sliced green onions. Enjoy your authentic Cajun Red Beans and Rice!

Video

Notes

For detailed information on variations, substitutions, and pro tips for perfecting this recipe, please refer to the main article sections: “Flexible Flavors: Substitutions and Variations” and “Mastering the Pot: Pro Tips for the Best Red Beans and Rice.” These sections offer comprehensive guidance on ingredient swaps, making the dish spicier, quick-soak methods, slow cooker instructions, and more!

Nutrition

Calories: 465kcal,
Carbohydrates: 43g,
Protein: 32g,
Fat: 19g,
Saturated Fat: 7g,
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 7g,
Trans Fat: 0.2g,
Cholesterol: 81mg,
Sodium: 1377mg,
Potassium: 1266mg,
Fiber: 10g,
Sugar: 6g,
Vitamin A: 1074IU,
Vitamin C: 21mg,
Calcium: 92mg,
Iron: 6mg

Nutrition information is automatically calculated and should only be used as an approximation. It can vary based on specific ingredients and preparation methods.

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