When I was growing up, beans and rice were an end-of-month staple. As money got tight, my mom would whip up a beans and rice casserole, a healthful, budget-friendly choice.

Not that we necessarily appreciated it. "It’s a complete protein!" Mom would proudly announce as my sister and I groaned.

But Mom was right — beans and rice are a great combination.

Red beans and rice likely became popular because of its nutrition profile.

Red kidney beans are full of protein, fiber, vitamins and minerals. Just a half-cup serving has 8 grams each of protein and fiber — all for about 100 calories, and close to no fat.

Adding rice to the dish completes the amino acids needed to make a complete protein, making beans and rice a fantastic option for vegetarians.

In Creole cuisine, the dish is flavored with a bit of meat, either sausage, ham, or just the ham bone leftover from a previous meal.

My version is quick and uses cubed ham to flavor the beans, along with some dried spices and herbs.

While the recipe is simple, the flavors are anything but.

RED BEANS AND RICE

» 2 cups uncooked long-grain
» white rice
» Kosher salt
» 2 tablespoons olive oil
» 1 yellow onion, finely chopped
» 1 large celery stalk, chopped
» 1 small red pepper, cored and chopped
» 6 ounces (about 1 cup) cooked ham, cubed
» 3 cloves garlic, minced or pressed
» 1/2 teaspoon chipotle chili powder
» 1/2 teaspoon ground cumin
» 1/2 teaspoon dried thyme
» 1/4 cup dry white wine
» 3 cups low-sodium chicken broth
» 2 (15-ounce) cans red kidney beans, drained and rinsed
» 2 to 3 teaspoons cider vinegar or white vinegar
» Ground black pepper, to taste
» Fresh cilantro or parsley, chopped, to garnish

Cook rice, adding pinch of salt to pot before cooking. Set aside.

In large, heavy saucepan over medium, heat oil. Add onion, celery, red pepper and ham, and saute until vegetables are tender and meat is starting to turn golden, about 7 minutes.

Add garlic, chili powder, cumin and thyme, and cook another 2 minutes.

Increase heat to medium-high, then add wine and stir to deglaze pan. Stir until wine bubbles and mostly evaporates, about 1 minute.

Add chicken broth and kidney beans, bring to simmer, then lower heat, cover and simmer 30 minutes.

Stir in 2 teaspoons vinegar. Taste and season with salt, pepper and additional vinegar, if needed.

Spoon rice into serving bowls, then top with beans and fresh cilantro or parsley. Serves 8.

Approximate nutritional information, per serving: 400 calories, 6 g fat, 1.5 g saturated fat, 10 mg cholesterol, 66 g carbohydrate, 9 g fiber, 1 g sugar, 19 g protein, 590 mg sodium