Learn how to make a Red Beans and Rice Recipe! Visit foodwishes.blogspot.com/2015/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Creole-Style Red Beans and Rice recipe!
President of the Virgin Islands I made it with smoked beef sausage as it was all I can get currently. Still simmering on the stove. I didn’t add additional salt as chef John does after simmering. First taste and it is a plenty salty, certainly no additional salt is needed. I did use broth and brined the beans (drained/rinsed after soaking). Only a touch of heat with the beef sausage, which is the way I like it.
Hey wait, don't Kidney beans need boiling temperatures for a long time, rather than boiling, if you're starting from dry beans? I've read theyre poisonous otherwise.
As a Trinidadian, I wholeheartedly approve your version!!! I must say, in addition to your recipes, I am always impressed by your presentation and enthusiasm!
@@lakeishameriez2061 Yeah, I always scratch my head when I see these recipes calling for 3 hours of cooking. My red beans never take that long, more like half of that time. 😉
Speaking as a born and raised Cajun, I can say this is a very authentic recipe. The only real difference to how I prepare it is I use tasso instead of a ham hock or hambone. Mostly tasso adds more kick to the dish, and can be cubed and browned the same as your sausage. Tasso is a pretty regional ingredient, so if you cannot find it then there is nothing wrong with using a ham hock.
I went to New Orleans for a week, and tried just about every kind of creole and cajun food I could, except red beans and rice. It just sounded boring, and I grew up on beans and rice, though of the non-creole style-a good meal, but why bother when there's gumbo and other stuff?? Finally on my last day, I thought, man, I'm seeing a LOT of red beans and rice on menus, I guess...why not. So I tried it. And that's when I got mad. I would have given up everything else I ate that week just to have this every damn day. It's gotta be the most delicious thing ever. Definitely the George Washington of my Comfort Food Mount Rushmore.
I watched just about every recipe on You Tube for this dish, and found yours is the absolute best in terms of ease, simplicity, and straightforward instruction. GREAT tutorial!!!
I fully endorse this video as someone who grew up in south Louisiana. Red beans can also be made in an instant pot if you have one. You can also try adding some vinegar based hot sauce for acidity while cooking, throwing in a little chipoltle in adobo sauce, or using broth instead of water.
I've watched about 15 different versions of rb&r and I think this one is about the best. Many of the other recipes called for chopped parsley and Creole seasoning as well. Some of them called for pickled pork, which I think would have added quite a bit more fat and salt. And it was a very practical and considerate touch to 'de-flatulate' the beans. This guy is great.
im from the caribbean as well.. The nature Isle, Dominica. and i eat this alot too .. the beans are cooked with salted pig snout.. o my.. imma make this week
dfectus It is! You can almost get the same flavor with liquid smoke. We also have a red bed mix and liquid crab boil here in the South by Zatarain's. I generally use both when making red beans without meat. So flavorful, you'll never miss the meat!
Moonblue54 Cig butts work quite lovely to for that deep down, smoked taste that all love & croak 4. But hurry all be 4 big bro says no more smokin is allowed without a license & a $999.99 tax every year.
I have made this countless times and it is a great recipe that is a permanent recipe in my database of what's great to cook. With Mardi Gras coming up, and our band is doing a Mardi Gras show, this is taking front row in our meal/band practice this coming Sunday!
I lived in southern Alabama for about 15 years and been to New Orleans many times. I've seen a scoop of rice on top of gumbo, maybe red beans and rice too. Fantastic recipe because it is delicious, easy and authentic! Chef John's recipes are always great! Thank you!
Gosh! I survived elementary school with beans, frozen leftover meats and auntie Lalu's tomato plant thriving over to our side of the fence. Best times! My BFFs and I would watch tv, paint nails and things.
I've made this recipe about 12 times. My husband and I both love it. It's so easy, has yummy vegetables, is very filling, husband loves the spice, and it's even better the next day.
Chef John, I made this last night and all that I have to say is OMG!!! Thanks for sharing your knowledge and talents with us. Please keep up the good work!
My uncle went to Tulane med school (in the 1930s), and he said the ONE cafeteria dish that no one ever wanted to miss was Red Beans and Rice! On RB & R day (Monday?) there was a student stampede to the cafeteria. :) I LOVE your clear, concise delivery, complete with sparkly humor and great visuals. I just bought ALL the ingredients to make your luscious recipe TODAY!!
Love making a pot of this wonderful stuff. Sometimes I don't even eat it with rice. When I add the salt, I also like to add a mini-glug of apple cider vinegar, imparts such a great flavor.
😱 I made this two days ago for dinner and to quote George Takei, “Oh My!”. This was soooo good, we had to force ourselves to stop eating. The first bite and we literally, stopped, looked at each other and smiled; of course, I gave myself a pat on the back. 😂
When my mother made this, she browned at least a 1/2 lb of smoked bacon, Hillshire Farms Beef Sausage, 1 package of pickled pork belly, and instead of water she used beef broth. Just thinking about it makes me want to cook this for Easter tomorrow
I can't stress enough how insanely good that hamhock tastes when this dish is finished. Imagine the texture of the best pulled pork you ever had but it also has the flavor of the best smoked ham you've ever had. That's what happens.
pretty similar how people from my home country Surinam do it ...but we use brown beans ,pigtail , smoked saucage and sometimes chicken feet , and instead of hot sauce we would use adjuma pepper
Run E similar to what Jamaicans call stew peas which is made with red kidney beans. Sometimes they use chicken, pig tail, salted beef and etc. The pepper of choice is scotch bonnet not hot sauce.
Came out perfect and wonderful as is; thank you, Chef John for another great one!! You are among the very best and provide all the necessary info with all your recipes. Cooked mine 3 hrs. covered/slow simmered; then 15 min. uncovered. The beans thickened up a bit more to a perfect consistency as they cooled down.
Chef John, you are the man for this one! I really love red beans and rice and the simplicity of this recipe makes me love them even more now! Lol This looks super delicious and I can't wait to try this out. Thanks for sharing :)
Tried it per your instructions and for the lack of trouble and fuss it was the most excellent RB& R I have ever tasted. No more boxed Zatarains for me ever. Thank you sooo much !
Made this for dinner tonight. Let it go all day long and it smelled so good!!! It got eaten up before I could get the rice on the table! No hot sauce or poblano was needed as the Andouille sausage added enough heat along with the cayenne. No salt needed either. It was perfect just the way it is. This was easy but it smelled and tasted like I slaved over it all day. My neighbor even wanted to know what I was cooking because he could smell it. Of course I shared. Thanks Chef John. I give it 4 stars!
Pro tip: use more garlic, add some bacon thats had some of the fat rendered out, and intead of water use half stock and half good light beer. And cayenne is usable but you cant beat cutting up a fresh jalapeno into it
This looks really delicious! Wish I could contribute about the Mt Rushmore of American comfort food, but I have not eaten anything ''typically'' american, since I am not from there and nor have I visited :) What I love tho is through watching chefs from different countries cook, I learn about the actual food traditions of countries... usually, the U.S is given a bashing because of crappy fast food, but this shows something much more interesting, a very good side :)
I recently moved to Louisiana and this has become a go-to for me. Making a whole pot of 15 servings is like 20 bucks for everything. I just eat it all week. Super filling and actually relatively healthy.
It was the everyday meal in the US south until a few decades ago, too. My babysitter (in Tennessee) in the 1970s literally made beans & cornbread (a variation from slightly north) for every lunch and dinner every single day except Sunday, when they splurged on chicken. They might have chicken and dumplings (bread balls) on Mondays. That was basically their whole diet, they couldn't afford anything else.
Yes, this is every day food in Haiti, as well! And depending on where you're from, there may be a few different steps & seasoning. We traditionally use a motar & pestel to mash our version of Sofrito or blend it. That's used instead of Trinity, & thyme over bay leaf. We then take it one step further by pureeing most if the beans(strained if necessary) then added back to the pot. It's complicated. 😑 But tasty! 😋 But I've loved experimenting with my food since I was a child, so I always tried to come up with a different way to get the same results! 😁 Thank goodness my mom didn't fuss at me, cuz I'm sure my friends thought I was weird at times! 😂 " You're doing what", " that's not how it's made" is something you'll hear from Haitian ppl - you better come hard or go home! 😂 I think we can all agree Chef John comes hard!
Living in S La, I've been eating red beans and rice my entire life. And I have to strongly disagree that this is not the most attractive dish. I find it simply beautiful! 💕👍
I used to make a lot of bean soups/stews, though I never mastered red beans and rice. I would almost always add some type of vinegar toward the end of cooking, and was surprised to see that you hadn't done that. Then you added the hot sauce in the bowl and my mind was at ease.
Good job Chef John...the only thing that we do different here in New Orleans is that we do not dice the sausage...we just cut them into thin disc...and occasionally throw in some tasso...
I just made this a few days ago. I followed your recipe accept I chopped green bell peppers instead of the poblanos. It still turned out wonderful. Thank you!
I moved to Thibodeux LA on Dec 19, 1977. I was from Nevada and as a missionary I caught my first whiff of red beans and rice while walking through a traditional Cajun neighborhood where cisterns that held drinking water and houses were built on stilts, where crawdad holes dotted the yards. The smell captured me and we went right away to learn how to cook this most amazing dish from French speaking people. Here it is 2020 and I still crave it. Your recipe is identical to what we learned from Cajuns in 77. The sausage and holy trinity that you made smaller is the only difference.
Just made this. .. used smoked sausage (it's what I had ) and the rest of the ingredients as you show here. Very good! I loved every bite! ! Thanks for sharing this recipe.
I have now made this several times and use small red beans and the rest as the recipe calls for. This is absolutely fantastic! I love these beans. There is a ton of flavor in every bowl. I would like to thank you again for this recipe!
I made this last night, and it was so divine. I also made sharp cheddar and garlic butter biscuits with it! Great comfort food for fall weather! You have been getting us through the pandemic Chef John, with your great recipes! interestingly enough, even though we have been cooking everything under the sun and eating well, since we are not going to restaurants and able to work remote, we can take walks during the day and now we are back to our very slim college weight and have lost about twenty pounds each!
Red beans and rice are definitely up there on my Mt. Rushmore. And yes, there are probably as many recipes as there are people who cook them. And I gawwwrawwnteee that you'll get some complainers who'll insist that it's not authentic because their grandma's recipe is "the original," even though I did hear you say that this is *your* version and not their grandma's. The ultimate solution to the pre-soaking nuisance is to use Camellia beans. They're fresh picked, fresh dried, and require no soaking whatever. They also cook fully tender in under an hour and a half. I love their beans, and I'll never use store brands again. Another on my Mt. Rushmore is old fashioned pot roast.
This is always so good. The great thing is there is so many little variations to switch it up. I tried this in the Instant Pot and won't go back. So easy and good!
New Orleans local here. Very good job chef! The only thing I do differently is to slice my sausage instead of cube and add basil and oregano. FYI. There's a trio of trinity in New Orleans. Onion/ Bell Pepper/ Celery, Basil/ Thyme/ Oregano, and salt/ pepper/ garlic. These 9 ingredients are the base for Gumbo, Jambalaya, dirty rice, red beans and rice, shrimp creole, and crawfish etouffee. What changes are the meats, thickening agents, and cooking liquid. But hey... In New Orleans you do it how you want. Because down here you are the Nat King Cole of what goes in your bowl!
Thank you Chef John for always having amazing recipes. You've helped my culinary skills improve to a level I thought one could only reach going to school. But here you are, with your fancy cooking videos, funny jokes and easy to learn tutorials. Lol Making this dish tonight, excited to try it!! :) BTW I would like to see some kind of kabob tutorial. Not sure if you have one but would love to see it if you do. I don't know why, but people that see food on sticks automatically think "hey, this is gonna be great!" and I'd like to 'wow' some friends soon. lol I tried making a peanut sauce and to me it just didn't taste right....gotta have some sauce...mmm Thanks! -a big fan of yours
the foam is usually from meat or protein like items, so a little skimming cleans things up a bit. ...straining stocks is also good to remove any thicker impurities, leaving you with a clean looking stock without a bunch of particles.
Bean-broth foam contains proteins called "lectins" that cause gas. They are present throughout the broth, but they are more concentrated in the foam, and the foam is easy to remove, so you might as well do it and reduce the gas problem.
Only thing missing from this was the corn bread!!! If u from Da Boot u kno we eat our red beans with cornbread crumbled on top. Only way to eat it. Been that way since free lunch
Judging from your comment, you're not from New Orleans, we (New Orleanians) eat French bread with OUR red beans and rice as opposed to other 'southern' cities!
People automatically think of New Orleans when LA is mentioned...especially with food, but we Louisianans OUTSIDE of N.O. can cook as well. We do oven cornbread AND hot water cornbread (a MUST to go with our greens!). We know N.O. is like a country all it's own. Just don't sleep on the rest of us! 😉
One of your best recipes. I made it last week and really like it. Next time I make it, I think I will cut the sausage twice as thick as it got lost in the sauce after cooking for hours. Worried the sauces would overcook, but it actually turned into butter... so good. Thanks for the recipe and demo!
+Food Wishes Born and reared in Louisiana. Your one mistake? The smoked sausage should be added the last 15 minutes, increasing the temperature to boil. This keeps the meat flavorful because all of it's flavor is not rendered out. Trust me! A bite of beans mixed with the browned sausage that still has most of its flavor? Ecstasy! You will never go back to the "old" way.
Cooked this yesterday for the first time and it was so yummy. I used New Swanson® Louisiana Cajun Flavor Infused Broth and then followed the rest of the recipe. Made it for my Mom's birthday, it was a big hit. Thanks for all the great recipes. =)
I was born in New Orleans and grew up living red beans and rice later we moved to Florida and I learned to appreciate black beans and yellow rice! Sooo good!
Chile Chile Chile I made this and let me tell u the Heavens open and the Angels Sang you hear me? The best dish I ever made this man recipe is something else do 💕💕💕 So good !
