Monday's Camellia beans, or Mexican beans, small red beans, 1 pound, brined 8 - 24 hours Bacon, 4 slices, rendered Onion, 1 chopped Green pepper 1 small, seeded Celery stalk, finely chopped Paprika, 1 teaspoon black pepper, 1/4 teaspoon Cayenne, 1/4 teaspoon 3 garlic cloves, minced Thyme leaves, 1 teaspoon Bay leaves, 2 3 cups chicken broth, 6 cups water Boil, then simmer 45 minutes Anduli sausage, 8 ounces bite size Vinegar, one teaspoon, red wine vinegar 2 cups long grain white rice, rinsed until clear One tablespoon butter, sauté rice in this 3 cups water 1teaspoon salt Boil then simmer 18 minutes Wait 15 minutes, covered, to steam Add a touch of vinegar to the beans at the end. Scallions Hot sauce
It's so funny hearing all these haters from Louisiana saying this isn't a true Cajun recipe. Coming from Louisiana I know that everyone has their own version of every recipe. There's a man that owns a very famous restaurant in downtown and he only cooks his roux for 5 minutes, if you ask me that's not a roux but people love it and claim that it's the most authentic gumbo. My point is if your recipe is different than this, that doesn't make it any less ”authentic”.
It’s the same what Mexicans say when non -Mexicans make Mexican food. I think it’s a racial ego thing. Some of the best Creole/Cajun dishes that I’ve ever eaten are in Houston owned by non-Cajun or Creole owners. I remember there was a Black business taco truck that made the best tacos I ever had. This business had Mexicans and others lined up for their foods. When Mexicans found out the owners were Black they stop doing business with them 😅😂🤣
When I moved out my grandmother taught me some family recipes that her mother taught her. Her comment to me as was told to her by her mother. "Learn the recipe to respect your past but always make the recipe 'your own'." I wish you listed the ingredients. I also added 1lb rendered and drained ground pork.
Some of the best Italian food I ever ate was cooked by a Vietnamese man in the Bay Area who won many awards for it. There are many Michelin starred French restaurants in Japan cooked by Japanese people. Humans cook not races.
Amanda, they even sell andouille at Trader Joe's and they sell Camellia red beans at Walmart. And you can substitute something like garlicky Polish sausage, and so on. Once you understand the flavor profile of Cajun ingredients, you can add those spices directly. I use homemade seitan with the right profile and textures, and there are good readymade vegan brands on the shelves you can use for your sausages. Everyone has their own recipe for red beans and rice. Everyone thinks theirs is the best. They're all good, so make it your own. A Cajun spice mixture is pretty much the same everywhere and you can blend that, too, or buy one of several famous brands I've seen at groceries. Don't feel paralyzed just because ATK uses certain ingredients. Roam around online to get a feeling for the regional flavors. The dish originated with poor people "making do" with what they could afford or find. It's made on laundry day when women didn't have time to hover over a pot all day. Just think about it and make it with the same flavor profile. The specific proteins can be changed, in my opinion. And if you read other comments here, they say the same. Just make what your family likes. I cook long grain brown basmati, rather than white rice. I make my own seitan, but have liked at least three vegan brands of sausages at stores, some spicy, some garlicky, some dense as pepperoni. And you can buy (ugh) bacon anywhere... ATK is already doing their own substitutions by using that, it's no original. So you can substitute, too.
TIP: Bring beans to a boil, then place covered pot in a 300F oven for 3 hours.Stir pot after 2 hours.The beauty of this is, the beans won't stick and burn on the bottom because it heats evenly all around the pot.
Doesn't instant pot have its own electrical circuitry that cooks food to a set temperature ? You wouldn't have to do this with an instant pot. I don't have an instant pot, but I suppose if you can get it to simmer for three hours you should be good.
MegaTechno, you can also pressure cook beans in no time at all, even "presoak" beans in there, too. That wastes far less time and gas/electric power. I've used my easy "jiggle top" Presto pressure cooker since 1972. Pressure cookers also tenderize beans and meats. Why would you wait three hours when you can have tenderized red beans in 18 minutes, at most? Trust me, your family will still know you love them without you suffering over pots for three hours.
I grew up eating dishes like this. They are my favorite to this day and I've made them for my family. There were black beans and rice with a fried egg on top, chicken and rice and many more delicious dishes. Good memories
I was so excited to try this but i freaked out when it was too liquidy at the end of the cooking. I mashed about a quarter of the beans, turned the temp up to med high to reduce some of the liquid off. Still wasnt happy with the soupiness but i was starving by that point so i ate it anyways. It tasted spot on authentic anyways. But when i went back to the pot to dip out a little extra half bowl, lo and behold, it thickened into the most amazing texture as it cooled. So if anyone else has this issue i definately recommend a little smash, turn off the heat, and walk away for about 30 mins. Itll have a perfect, creamy gravy texture.
Smashing some of the beans a little while prior to the end is optimal...if it still is too liquid then next best thing is to mix half a tB of cornstarch with 1-2tb of cold water and then stir it in.
We have a saying from my grandmother (born in Bayou LaBattre in 1901), "Some like 'em hot, some like 'em cold, some like 'em in the pot nine days old!" This was part of a jump-rope song, but it had a ring of truth. Red beans are often better after the second or third day in the fridge, as all the flavors meld and the creaminess blooms. However, I wouldn't wait nine days unless they're in the freezer!
The great thing about this dish is, as long as you follow the steps it’s really hard to mess up the flavor. It’s a great crock pot recipe. As far as getting the beans and liquid the right texture, it’s one of those things that take a bit of practice to get right. I still haven’t gotten _quite_ the texture shown in this video, but mine is still pretty darn good. 😋
The key is to let it rest for at least 30 to 45 minutes after you have taken it out of the stuff. This liquid comes together and becomes creamy and a little thick only after you take it off the heat. Don't forget this!
I had relatives that lived in New Orleans and this recipe was a staple whenever I got to visit them. I made this for my family this past week and it was a huge success. Everyone loved it. My family and I thank you for posting the recipe.
Dear Erin & Bridget... this recipe, that I tried for the first time yesterday, is amazing. Even worse, it is ADDICTIVE. We had it for dinner and were about to eat it cold for breakfast but I warmed it up. No rice, I used toasted flatbreads and extra red wine vinegar was the perfect touch at table. It's really peppery enough w/out hot sauce (I use Turkish chili pepper). Just delicious ladies, thanks so much....the baked beans are on our To Do List:-)
You can also use the pasta method for the rice. The same way she said the beans, "bump against each other in the hard simmer to release their starches", the rice will do the same in the boil. Then you strain away the starch water and are left with fluffy rice. Also, you can replace the pickled pork shoulder by using 1 ham hock and a tablespoon of red wine vinegar.
First time making this, very good, I put in 4 table spoons of red wine vinegar, put my bacon in first and then added the sausage to just brown it with the bacon. Then drained most of the fat from bacon and sausage from my dutch oven. Landed up using 4 cups of purified water, and 3 cups of chicken broth. Added 2 table spoons of creole seasoning, Boiled for about 1-1/2 hours after soaking beans for 24 hours with some sea salt. I added triple the amount of pepper and no salt. Did the rice just like the video, a bit different from video but close, loved it. thanks.
OMG -- thank you so much -- I requested you gals do this recipe a few weeks ago. When I made it prior to this video, I used a knuckle of smoked bacon, andouille and smoked kielbasa. I used Goya red beans.
I am from New Orleans. My recommendation.. go to Amazon and order Camellia Red Beans. Add a T spoon or 2 of liquid smoke. Smash up to half the beans for a creamy consistency at the end of cooking. You could add a ham hock for extra smoke flavor (remove after an hour of cooking or it will fall apart and leave fat in the pot). IF you are not in Southern Louisiana, skip the Andouille sausage in your local store it wont taste anything like the real thing. Telling you this from experience. Instead look for a highly smoked sausage. ENJOY
Most of the Market Baskets in the Golden Triangle have built smokehouses in there market and make their own Tasso, andouille, ham hocks and many other types of smoked meats and sausages, so if you're ever in the Beaumont, Nederland or Port Arthur area stock up!
Finally found these Mexican Red Beans in the local Fred Meyer. Followed the tips in cooking these beans and wow! the beans turned out to be creamy and delicious. For the curious, I didn’t make the recipe in this video but used the techniques to make an Indian version of rice and beans (rajma masala). This is the best tasting not-rajma masala I’ve made. The Mexican Red Beans are a wonderful discovery, thank you!
This is my standby for Red Beans and Rice. I feel in love with the dish after having it in Nola. Now I make it regularly. I use red peppers instead as I don't like green bell pepper. Glad you explained why your water/rice ratio was different from 2:1. That was helpful.
Love this recipe! I’ve watched this video about 10 times and have made this almost as many times. I make a vegan version that is very good w/ great depth of flavor due to the brining ( game changer) and a bit more spice. I finish w/ a vegan sausage.
I have always wondered about all the things you answered for me in this recipe preparation. WAY TO GO ATK!!! Thank you so much for all the recipe wisdom you impart and for all those many experiments to get you to the just-right results!!!
Made it tonight with pulled BBQ pork. Gave a large serving to a senior southern lady we know. Got the nod of approval. Will be making this again, and again, and again.......... Thanks!
This recipe exceeded my expectations, although I did not add as much liquid as they suggested. I used 3 cups of chicken broth and 4 cups of water, and that was enough. Brining the beans made all the difference, here. I have never had beans so creamy in texture. It is the only way I’ll prepare beans in the future.
Hey pretty awesome recipe for a non-cajun. And she's spot on with sauteing that rice, I started doing it when I make my Tex-Mex Spanish rice and it was over the top good.
After the travesty that was the ATK "gumbo" recipe, I was fully prepared to hate on this. But I'm not so mad. We live in New Orleans and we don't always use andouille and pickled pork (though sometimes we use either or both). We never use Tasso in my house, and although I've heard of that, sure, I don't know anyone who actually makes it that way. There are plenty of other substitutions you can use for the meat. Ham hocks work great. Pork shoulder that hasn't been pickled works fine. You can use a rump roast and slow cook it until it falls apart in the beans (that is the way one of the most popular spots in New Orleans for red beans does it, and then they add smoked sausage, too). You can also use a chuck roast, and I've definitely used bacon in a pinch, as they did here. It's really about knowing how to handle the dish to account for the substitutions so the flavors end up just some kind of way. We also spice ours a bit differently: we use Creole seasoning (Tony Chacere's, but whatever brand would be fine), salt, pepper, the bay leaves, a little paprika, hot sauce (an important flavor profile in the dish, imo--but go light and let people add more if they want it spicy), and a little more garlic than was used here. We are always very careful about not adding much salt until the end because often the meats you use for this dish will already be very salty. Finally, I will say: those beans didn't look quite as creamy as one hopes for. We slow cook our beans a lot longer than they did here--the point of having of the dish on Monday is to start it early in the day when you begin your laundry and let it cook until the laundry's done, at the end of the day. I wonder if the kind of bean they're using may also be why it doesn't look quite right? You can absolutely order the Camellia brand red beans on Amazon, and I would recommend doing this. The other thing we use down here (more than people admit) is a "cheat" ingredient: a kind of canned red bean called "Blue Runners." (Anyone from Louisiana reading this is either nodding in agreement or about to troll me hard, I already know.) I don't know if those are widely available nationwide, but they come in cans with little blue and white stripes. I'd rather use the Blue Runners than any other substitute for the Camellia brand, if I had to. EDIT: I should say, too, that part of the reason a ham hock works so well is that it's important to have a bone-in meat for this dish so the marrow can work to thicken it up. All that water that was floating at the top of the dish? That's not good. The entire dish should look creamy, not just the inside of each individual bean.
Yup. Common mistake is using too much water to simmer your rice. Because the rice absorbs the water as it simmers, lowering the ratio helps. One way to tell you used too much water is to look at the grain of rice. If it has split and feels mushy, then you used too much water. If it has softened while retaining its shape, you used to right amount of water.
In Brazil we eat rice an beans every single day. But less spicy. Regular days: for beans - only garlic, salt and bay leaves, sometimes bacon, sometimes onions. For rice, salt and garlic, sometimes onion, sometimes carrots. Of course, my country is SO ENORMOUS that this reflects only the region where I live. I think Holy Trinity is used a lot in our “neighbourhood”, where they talk spanish.
Everytime you eat this rustic, hearty, soulful bowl of Louisiana style beans, you feel like playing the trumpet and singing "when the saints come marching in" and we are all here for it!
Daniel: well certainly after eating the beans, you'll be "playing the trumpet" with no music lessons. "Beans beans the musical fruit, the more you eat the more you toot!" ;)
I prefer using a ham hock or smoked pork neck bones instead of bacon! I also remove the smoked meat from the bones after they're done and then dice the meat to add back to the beans! I love the tip about the rice! I live in Texas and it reminds me of the Mexican tradition of toasting the rice in oil or some type of fat like lard or bacon fat! Thanks for the tip about the red wine vinegar! P.S. I read an article about the difference between red kidney beans and the regular red beans. I prefer mexican red beans to the kidney beans. For me red kidney have a waxy texture to them, which I find most unpleasant, but to each their own!🤔🤨🧐😉🥰
Hi there! Just wanted to let you know I tried the recipe and it turned out delicious! I used Camelia red kidneys cause they were available and I used bacon like you all did and the Andouie sausage. I brined the beans for about 24 hours which just happed to be the time schedule I needed. I had a bit of a hard time cutting up the bacon onto such little pieces but later I realized it would of been easier if I had kitchen shears (which I don't). I even tried making the rice your suggested way and was pleasantly surprised! Thanks for this video!
These people put alot of work into what they do and stick ti the real deal as much as possible and add new and easier ways and less costly for people. So look at whole picture. Not all people get high dollar ingredients from companies they are selling for. Have great day. 😊❤
Well, way back in the 70s the Marine Corps air base at Beaufort, South Carolina used to have Red Beans and Rice available for the night crew, called midrats. It was very good and I became a fan.
I always start by simmering smoked pork (usually neck bones or ham-hocks), after they are tender you use that broth (no need to add any chicken broth) and that gives you that deep rich Smokey flavor.
theartist You are a little crude with your response but I can respect where you are coming from.lol I don’t understand why Caucasians try to demonstrate there culinary skills as if they can really cook.They don’t cook well or season the food.
With fahrina? I don’t know if I spelled it right, but I liked it. Iwent to Iguatu, Ceará. A few hours west of Fortaleza. Plus I was once going down the Amazon River and we stopped in Tabatinga, Amazonas. Can you get it in the states?
@@jackwebb437 .....My mother cooked it for breakfast for me in winter as a child. I want to say the brand was Malt O Meal.....but I could be wrong bec it's been so long.
Growing up in the Florida Parishes of LA, my dad would add a tsp. of vinegar and a tbl. honey for a pound of beans. We used country link sausage and/or smoked ham hock, bell pepper, onions, celery, and garlic. If I had only one food to eat the rest of my life it would be red beans and rice.
Red beans and rice bring back my trip to New Orleans in the 70's. We partied with little $$ so this dish was our standard go to. I usually use a ham hock for flavor and I like to use vegetable stock as well. I'm always up to trying different variations so this is on my list. Thanks ATK.
I have made pickled pork before, and, while it does take several days of brining in the refrigerator, it is not at all hard to make, AND it freezes very well, so you can divide up the pickled pork into single use portions in plastic freezer bags, and just pop out a bag when you are ready to make red beans and rice. You just cut up a whole pork shoulder into 1-1/2” to 2” cubes and brine them in a vinegar-salt-spice brine in the fridge for 3 days. Alton Brown has a recipe for the brine on the Food Network TH-cam channel, which worked well for me.
Two no three great tips 1.the amount of water with the rice, 2. adding bacon and vinegar 3. the 3 table spoons of salt to keep the beans from splitting. Thanks Lytton
Loved this recipe! I can't wait to make this today for lunch. My husband and I LOVE ATK. You are the very best! Wish me luck with this recipe. Oh wait! Knowledge is power right? We are going to enjoy our lunch today!
If you'd like to cut back on the grease a bit, try browning the sausage in the pan and cutting out the bacon, then draining the grease from the pan. Keep it handy and add a teaspoon or so back to the pan to start, then as desired for your taste. To make up for the heartiness of the bacon, you can use 50/50 beef and chicken stock instead of any water too!
@@MarySanchez-qk3hp Considering that entirely misses the point of the dish that relies on the sausage and bacon/smoked meats to create the overall flavor profile of this particular dish, I'd have to pass on this one.
Good recipe. You can get tasso and almost everything else including Camellia beans online very easily. I like my RB&R to have about one cup of the beans creamed towards the end then placed back in the pot......sauce is absolutely like cream then......but, as others have pointed out.....many ways to do this and it is in the end all about the taste, some good French bread and a decent side salad absolutely wonderful comfort food.
You can even get Camellia red brand st Walmart where I live. And as a longtime vegetarian, it's easy for me to get the same flavor profile without preserved meats that contain carcinogenic smoke and preservatives. I use seitan for meat. It can be made to mimic any meat flavor, density or texture.
In this video, there are 19 unimportant Bridget confirmation statements. This is pretty tame, especially compared to the later seasons, in which she at least doubles the "okay" or "gotcha" responses. Bonus: "tuck in".
Thank you for all the educating you do! With the SAH order, I needed to cook up my Great Northern Beans and brown rice. This method translated really well to those beans and rice, too. Just add another 30-45 minutes to the cooking time for the beans and 20 more minutes for the rice. For me, feeling fortunate to have a washing machine to do my wash day for me, this was the "spring yard work" dinner.
Hi fellas! ❤️ Your recipes are absolutely deelicious. But I have a big problem... The doctor absolutely prohibits me from eating sugar (diabetes), salt (heart desease), and fried foods(cholesterol) and flour. Don't know what to do. Your recipes drive me nuts! I love you! ❤️ 👍
Monday's
Camellia beans, or
Mexican beans, small red beans, 1 pound, brined 8 - 24 hours
Bacon, 4 slices, rendered
Onion, 1 chopped
Green pepper 1 small, seeded
Celery stalk, finely chopped
Paprika, 1 teaspoon
black pepper, 1/4 teaspoon
Cayenne, 1/4 teaspoon
3 garlic cloves, minced
Thyme leaves, 1 teaspoon
Bay leaves, 2
3 cups chicken broth,
6 cups water
Boil, then simmer 45 minutes
Anduli sausage, 8 ounces bite size
Vinegar, one teaspoon, red wine vinegar
2 cups long grain white rice, rinsed until clear
One tablespoon butter, sauté rice in this
3 cups water
1teaspoon salt
Boil then simmer 18 minutes
Wait 15 minutes, covered, to steam
Add a touch of vinegar to the beans at the end.
Scallions
Hot sauce
Thank you for the recipe. I appreciate you.
thx much for recipe
Thank you 💕✨
how many servings does this recipe make?
Thanks for the recipe. I was a little upset when I found out we would have to register to get the details of the recipe.
It's so funny hearing all these haters from Louisiana saying this isn't a true Cajun recipe. Coming from Louisiana I know that everyone has their own version of every recipe. There's a man that owns a very famous restaurant in downtown and he only cooks his roux for 5 minutes, if you ask me that's not a roux but people love it and claim that it's the most authentic gumbo. My point is if your recipe is different than this, that doesn't make it any less ”authentic”.
It’s the same what Mexicans say when non -Mexicans make Mexican food. I think it’s a racial ego thing. Some of the best Creole/Cajun dishes that I’ve ever eaten are in Houston owned by non-Cajun or Creole owners. I remember there was a Black business taco truck that made the best tacos I ever had. This business had Mexicans and others lined up for their foods. When Mexicans found out the owners were Black they stop doing business with them 😅😂🤣
When I moved out my grandmother taught me some family recipes that her mother taught her. Her comment to me as was told to her by her mother. "Learn the recipe to respect your past but always make the recipe 'your own'." I wish you listed the ingredients. I also added 1lb rendered and drained ground pork.
@@loydevan1311 I bet that was good also. I'm using a pound of Conecuh sausage. half while mixing the Trinity and the other half after boiling down.
I was born and raised in Louisiana, and this recipe one hundred percent tastes like the Red Beans and Rice my mom makes. I don't get the hate.
Some of the best Italian food I ever ate was cooked by a Vietnamese man in the Bay Area who won many awards for it. There are many Michelin starred French restaurants in Japan cooked by Japanese people. Humans cook not races.
Really respect how yall put a lot of thought into making the recipe accessible for those that cant source the authentic ingredients
I haven't even heard of either of those three pork products.
@@akelund4096 Andouille is often available in deli section wall coolers or display cases. Good luck!
Smoke sausage works just as good.
Amanda, they even sell andouille at Trader Joe's and they sell Camellia red beans at Walmart. And you can substitute something like garlicky Polish sausage, and so on. Once you understand the flavor profile of Cajun ingredients, you can add those spices directly. I use homemade seitan with the right profile and textures, and there are good readymade vegan brands on the shelves you can use for your sausages.
Everyone has their own recipe for red beans and rice. Everyone thinks theirs is the best. They're all good, so make it your own. A Cajun spice mixture is pretty much the same everywhere and you can blend that, too, or buy one of several famous brands I've seen at groceries. Don't feel paralyzed just because ATK uses certain ingredients. Roam around online to get a feeling for the regional flavors.
The dish originated with poor people "making do" with what they could afford or find. It's made on laundry day when women didn't have time to hover over a pot all day. Just think about it and make it with the same flavor profile.
The specific proteins can be changed, in my opinion. And if you read other comments here, they say the same. Just make what your family likes. I cook long grain brown basmati, rather than white rice. I make my own seitan, but have liked at least three vegan brands of sausages at stores, some spicy, some garlicky, some dense as pepperoni. And you can buy (ugh) bacon anywhere... ATK is already doing their own substitutions by using that, it's no original. So you can substitute, too.
@@akelund4096 So, like me, you learned something.
TIP: Bring beans to a boil, then place covered pot in a 300F oven for 3 hours.Stir pot after 2 hours.The beauty of this is, the beans won't stick and burn on the bottom because it heats evenly all around the pot.
Agreed. I discovered the oven method some years ago, and it works wonderfully.
Would that work also in an instant pot?
Doesn't instant pot have its own electrical circuitry that cooks food to a set temperature ? You wouldn't have to do this with an instant pot. I don't have an instant pot, but I suppose if you can get it to simmer for three hours you should be good.
MegaTechno, you can also pressure cook beans in no time at all, even "presoak" beans in there, too. That wastes far less time and gas/electric power. I've used my easy "jiggle top" Presto pressure cooker since 1972. Pressure cookers also tenderize beans and meats. Why would you wait three hours when you can have tenderized red beans in 18 minutes, at most? Trust me, your family will still know you love them without you suffering over pots for three hours.
Nobody's got time for that! 🙉
I’ve been making red beans and rice for 15 years for a Cajun man... this is a legit recipe! I love ATK so much more right now!
How much beans did you use? I don’t think they said in the video- is it just one 2lbs bag?
@@arachnoid169 ATK recipe at the link says 1 lb
Arachnoid the Camellia brand comes in one pound bags. So I'd go with them weight in red beans.
I grew up eating dishes like this. They are my favorite to this day and I've made them for my family. There were black beans and rice with a fried egg on top, chicken and rice and many more delicious dishes. Good memories
I was so excited to try this but i freaked out when it was too liquidy at the end of the cooking. I mashed about a quarter of the beans, turned the temp up to med high to reduce some of the liquid off. Still wasnt happy with the soupiness but i was starving by that point so i ate it anyways. It tasted spot on authentic anyways. But when i went back to the pot to dip out a little extra half bowl, lo and behold, it thickened into the most amazing texture as it cooled. So if anyone else has this issue i definately recommend a little smash, turn off the heat, and walk away for about 30 mins. Itll have a perfect, creamy gravy texture.
The liquid is the best part, for the rice.
Smashing some of the beans a little while prior to the end is optimal...if it still is too liquid then next best thing is to mix half a tB of cornstarch with 1-2tb of cold water and then stir it in.
We have a saying from my grandmother (born in Bayou LaBattre in 1901), "Some like 'em hot, some like 'em cold, some like 'em in the pot nine days old!" This was part of a jump-rope song, but it had a ring of truth. Red beans are often better after the second or third day in the fridge, as all the flavors meld and the creaminess blooms. However, I wouldn't wait nine days unless they're in the freezer!
The great thing about this dish is, as long as you follow the steps it’s really hard to mess up the flavor. It’s a great crock pot recipe. As far as getting the beans and liquid the right texture, it’s one of those things that take a bit of practice to get right. I still haven’t gotten _quite_ the texture shown in this video, but mine is still pretty darn good. 😋
The key is to let it rest for at least 30 to 45 minutes after you have taken it out of the stuff. This liquid comes together and becomes creamy and a little thick only after you take it off the heat. Don't forget this!
I had relatives that lived in New Orleans and this recipe was a staple whenever I got to visit them. I made this for my family this past week and it was a huge success. Everyone loved it. My family and I thank you for posting the recipe.
Absolutely correct with the rice/water ratio. Been doing it for years and it works. Do it, you'll be happy you did.
Dear Erin & Bridget... this recipe, that I tried for the first time yesterday, is amazing. Even worse, it is ADDICTIVE. We had it for dinner and were about to eat it cold for breakfast but I warmed it up. No rice, I used toasted flatbreads and extra red wine vinegar was the perfect touch at table. It's really peppery enough w/out hot sauce (I use Turkish chili pepper). Just delicious ladies, thanks so much....the baked beans are on our To Do List:-)
You can also use the pasta method for the rice. The same way she said the beans, "bump against each other in the hard simmer to release their starches", the rice will do the same in the boil. Then you strain away the starch water and are left with fluffy rice. Also, you can replace the pickled pork shoulder by using 1 ham hock and a tablespoon of red wine vinegar.
First time making this, very good, I put in 4 table spoons of red wine vinegar, put my bacon in first and then added the sausage to just brown it with the bacon. Then drained most of the fat from bacon and sausage from my dutch oven. Landed up using 4 cups of purified water, and 3 cups of chicken broth. Added 2 table spoons of creole seasoning, Boiled for about 1-1/2 hours after soaking beans for 24 hours with some sea salt. I added triple the amount of pepper and no salt. Did the rice just like the video, a bit different from video but close, loved it. thanks.
Super impressed by the research and dedication to the original dish. Great job!
Made this today following this recipe. It is some of the best red beans and rice I’ve ever had. LOVE IT!
OMG -- thank you so much -- I requested you gals do this recipe a few weeks ago. When I made it prior to this video, I used a knuckle of smoked bacon, andouille and smoked kielbasa. I used Goya red beans.
I am from New Orleans. My recommendation.. go to Amazon and order Camellia Red Beans. Add a T spoon or 2 of liquid smoke. Smash up to half the beans for a creamy consistency at the end of cooking. You could add a ham hock for extra smoke flavor (remove after an hour of cooking or it will fall apart and leave fat in the pot). IF you are not in Southern Louisiana, skip the Andouille sausage in your local store it wont taste anything like the real thing. Telling you this from experience. Instead look for a highly smoked sausage. ENJOY
This is one of my favorite dishes. Freezes perfectly for easy work lunch.
Red beans and rice is probably my favorite food of all time... And this recipe is perfect. Probably the best thing I've ever cooked myself lol
Loved the video, good call on the substitutions. I am so glad that here in Texas we can get camellia beans and good andouille sausage.
How much beans did you use when you tried this recipe? 2 lbs?
Most of the Market Baskets in the Golden Triangle have built smokehouses in there market and make their own Tasso, andouille, ham hocks and many other types of smoked meats and sausages, so if you're ever in the Beaumont, Nederland or Port Arthur area stock up!
All over the South you can get Camellia brand beans and Great quality Andouille.
So yummy 💕💕💕💕💕
arachnoid169 I used the regular 1 lb bag
Having Erin is just good stuff.
Finally found these Mexican Red Beans in the local Fred Meyer. Followed the tips in cooking these beans and wow! the beans turned out to be creamy and delicious. For the curious, I didn’t make the recipe in this video but used the techniques to make an Indian version of rice and beans (rajma masala). This is the best tasting not-rajma masala I’ve made. The Mexican Red Beans are a wonderful discovery, thank you!
This is my standby for Red Beans and Rice. I feel in love with the dish after having it in Nola. Now I make it regularly. I use red peppers instead as I don't like green bell pepper. Glad you explained why your water/rice ratio was different from 2:1. That was helpful.
How much of the beans did you use? Is it a 2lbs bag?
Love this recipe! I’ve watched this video about 10 times and have made this almost as many times. I make a vegan version that is very good w/ great depth of flavor due to the brining ( game changer) and a bit more spice. I finish w/ a vegan sausage.
How much more of the spices did you add? Did you add any spices that weren't used in the video?
I always save some of my holy trinity to add close to the end of the cooking process, cause I love seeing and tasting those flavors they let off.
I have always wondered about all the things you answered for me in this recipe preparation. WAY TO GO ATK!!! Thank you so much for all the recipe wisdom you impart and for all those many experiments to get you to the just-right results!!!
I made this recipe and it was absolutely the best ive ever had, including the rice. Another home run.
You mean another run home. To the toilet presumably, lol.
Made it tonight with pulled BBQ pork. Gave a large serving to a senior southern lady we know. Got the nod of approval. Will be making this again, and again, and again.......... Thanks!
Never thought of brinning beans. You learn some thing new every day
This recipe exceeded my expectations, although I did not add as much liquid as they suggested. I used 3 cups of chicken broth and 4 cups of water, and that was enough. Brining the beans made all the difference, here. I have never had beans so creamy in texture. It is the only way I’ll prepare beans in the future.
Amanda eckstein
Amanda eckstein thanks for the suggestion! 🙂
Hey pretty awesome recipe for a non-cajun. And she's spot on with sauteing that rice, I started doing it when I make my Tex-Mex Spanish rice and it was over the top good.
After the travesty that was the ATK "gumbo" recipe, I was fully prepared to hate on this. But I'm not so mad. We live in New Orleans and we don't always use andouille and pickled pork (though sometimes we use either or both). We never use Tasso in my house, and although I've heard of that, sure, I don't know anyone who actually makes it that way. There are plenty of other substitutions you can use for the meat. Ham hocks work great. Pork shoulder that hasn't been pickled works fine. You can use a rump roast and slow cook it until it falls apart in the beans (that is the way one of the most popular spots in New Orleans for red beans does it, and then they add smoked sausage, too). You can also use a chuck roast, and I've definitely used bacon in a pinch, as they did here. It's really about knowing how to handle the dish to account for the substitutions so the flavors end up just some kind of way. We also spice ours a bit differently: we use Creole seasoning (Tony Chacere's, but whatever brand would be fine), salt, pepper, the bay leaves, a little paprika, hot sauce (an important flavor profile in the dish, imo--but go light and let people add more if they want it spicy), and a little more garlic than was used here. We are always very careful about not adding much salt until the end because often the meats you use for this dish will already be very salty. Finally, I will say: those beans didn't look quite as creamy as one hopes for. We slow cook our beans a lot longer than they did here--the point of having of the dish on Monday is to start it early in the day when you begin your laundry and let it cook until the laundry's done, at the end of the day. I wonder if the kind of bean they're using may also be why it doesn't look quite right? You can absolutely order the Camellia brand red beans on Amazon, and I would recommend doing this. The other thing we use down here (more than people admit) is a "cheat" ingredient: a kind of canned red bean called "Blue Runners." (Anyone from Louisiana reading this is either nodding in agreement or about to troll me hard, I already know.) I don't know if those are widely available nationwide, but they come in cans with little blue and white stripes. I'd rather use the Blue Runners than any other substitute for the Camellia brand, if I had to. EDIT: I should say, too, that part of the reason a ham hock works so well is that it's important to have a bone-in meat for this dish so the marrow can work to thicken it up. All that water that was floating at the top of the dish? That's not good. The entire dish should look creamy, not just the inside of each individual bean.
Best explanation of the dish yet. Much appreciated.
I love red beans and rice and I believe yours is the best yet!!!! Thank you.
Had no idea about the water , rice ratio!!! Going to try that!!!
Yup. Common mistake is using too much water to simmer your rice. Because the rice absorbs the water as it simmers, lowering the ratio helps. One way to tell you used too much water is to look at the grain of rice. If it has split and feels mushy, then you used too much water. If it has softened while retaining its shape, you used to right amount of water.
Virginia, TH-cam has a good ATK video under "What's Eating Dan" about cooking rice, that can explain it. He does really good videos.
In Brazil we eat rice an beans every single day. But less spicy. Regular days: for beans - only garlic, salt and bay leaves, sometimes bacon, sometimes onions. For rice, salt and garlic, sometimes onion, sometimes carrots. Of course, my country is SO ENORMOUS that this reflects only the region where I live. I think Holy Trinity is used a lot in our “neighbourhood”, where they talk spanish.
Us Jamaicans like spicy food
Everytime you eat this rustic, hearty, soulful bowl of Louisiana style beans, you feel like playing the trumpet and singing "when the saints come marching in" and we are all here for it!
Daniel: well certainly after eating the beans, you'll be "playing the trumpet" with no music lessons. "Beans beans the musical fruit, the more you eat the more you toot!" ;)
Yum yum. Laissez les bons temps rouler! I loved Mondays when I lived in New Orleans.
I made it! Just as you suggested. Not disappointed. Turned out delicioius as promised. Thanks very much.
I prefer using a ham hock or smoked pork neck bones instead of bacon! I also remove the smoked meat from the bones after they're done and then dice the meat to add back to the beans! I love the tip about the rice! I live in Texas and it reminds me of the Mexican tradition of toasting the rice in oil or some type of fat like lard or bacon fat! Thanks for the tip about the red wine vinegar! P.S. I read an article about the difference between red kidney beans and the regular red beans. I prefer mexican red beans to the kidney beans. For me red kidney have a waxy texture to them, which I find most unpleasant, but to each their own!🤔🤨🧐😉🥰
Hi there! Just wanted to let you know I tried the recipe and it turned out delicious! I used Camelia red kidneys cause they were available and I used bacon like you all did and the Andouie sausage. I brined the beans for about 24 hours which just happed to be the time schedule I needed. I had a bit of a hard time cutting up the bacon onto such little pieces but later I realized it would of been easier if I had kitchen shears (which I don't). I even tried making the rice your suggested way and was pleasantly surprised! Thanks for this video!
I haven't found a Red Beans n Rice recipe that's been a winner for me yet but this seems very promising.
drooling! I have a huge bag of small red beans and have looked for a good recipe. Was looking for kidney bean relish and up this popped! Thank you!
Definitely a different way of cooking rice. I'm trying it today for my Christmas gumbo. Thanks for sharing!!
Rinsing the rice also helps release some of the arsenic.
I make this with ham hock
Yessa, I would love to Cook it with ham shank
You are the premier source for any recipe. Thanks for sharing!
I love red beans and rice. Yummy
These people put alot of work into what they do and stick ti the real deal as much as possible and add new and easier ways and less costly for people. So look at whole picture. Not all people get high dollar ingredients from companies they are selling for. Have great day. 😊❤
Well, way back in the 70s the Marine Corps air base at Beaufort, South Carolina used to have Red Beans and Rice available for the night crew, called midrats. It was very good and I became a fan.
I always start by simmering smoked pork (usually neck bones or ham-hocks), after they are tender you use that broth (no need to add any chicken broth) and that gives you that deep rich Smokey flavor.
Toya Jackson, you're absolutely right. Chicken stock has no place here, as far as I'm concerned. The neck bones are the bomb!
@@MrKlandestine Nice....
theartist You are a little crude with your response but I can respect where you are coming from.lol I don’t understand why Caucasians try to demonstrate there culinary skills as if they can really cook.They don’t cook well or season the food.
Goddamn! Lol
@@kimwright6377 their, not there.... Maybe a little grammar.
brazilian everyday meal. Except we use brown or black beans.
With fahrina? I don’t know if I spelled it right, but I liked it. Iwent to Iguatu, Ceará. A few hours west of Fortaleza. Plus I was once going down the Amazon River and we stopped in Tabatinga, Amazonas. Can you get it in the states?
@@jackwebb437 .....My mother cooked it for breakfast for me in winter as a child. I want to say the brand was Malt O Meal.....but I could be wrong bec it's been so long.
Nothing like a big pot of feijoada to heal the soul and tummy! 🙌🙌🙌💖💯🤗
💖🔹💠🔹👍👍🔹💠🔹💖
" Thanks, ATK, for sharing this recipe with your viewers. I am a 💯% Cajun Creole and Camellia is my choice brand of red beans. "
I'm not Cajun, but love the food. I actually found Camellia beans in our Podunk supermarket. They were solo good.
Growing up in the Florida Parishes of LA, my dad would add a tsp. of vinegar and a tbl. honey for a pound of beans. We used country link sausage and/or smoked ham hock, bell pepper, onions, celery, and garlic. If I had only one food to eat the rest of my life it would be red beans and rice.
We were always taught not to salt beans ahead, that it toughens the skins... but if ATK tells me that the reverse is true, I believe them!
Yummy!!!! This was sooo good!!! 👍 Thank you for the recipe!!! May God bless each of you!!!
Thank you thank you thank you for rinsing your white rice!!!!!
Erin's attitude is like "Yeah, I killed it. I know...." :) Bad A$$ chef !
I’m making this as I watch it and it smells sooo good 😋 Thanks for the lesson!
Excellent recipe! I love Cajun food!
I need a test kitchen! LOL
Dave Ramsey approves this message
Pickle pork is found in any Spanish grocery store or any Bodega
Also very easy to make it home.
I always cooked the beans till exploded, yum.
This sista is actually impressed with this method 👌🏾
"actually"
Red beans and rice bring back my trip to New Orleans in the 70's. We partied with little $$ so this dish was our standard go to. I usually use a ham hock for flavor and I like to use vegetable stock as well. I'm always up to trying different variations so this is on my list. Thanks ATK.
I. Throw ham in my Bean's to good stuff all my family makes it that way .I love watching your show brings back memories of my child hood.😊
Delicious! I loved this version.
I have made pickled pork before, and, while it does take several days of brining in the refrigerator, it is not at all hard to make, AND it freezes very well, so you can divide up the pickled pork into single use portions in plastic freezer bags, and just pop out a bag when you are ready to make red beans and rice. You just cut up a whole pork shoulder into 1-1/2” to 2” cubes and brine them in a vinegar-salt-spice brine in the fridge for 3 days. Alton Brown has a recipe for the brine on the Food Network TH-cam channel, which worked well for me.
Looks delicious but I didn’t understand the brining white powder you added. To soak the red bean. Was it salt?
Two no three great tips 1.the amount of water with the rice, 2. adding bacon and vinegar 3. the 3 table spoons of salt to keep the beans from splitting. Thanks Lytton
Love this so much. Thank you test kitchen
Well, that looks incredibly wonderful. Yum
Starting it today. Making it tomorrow. Really looking forward to it!
One of my fav dishes. Would the same process work well for brown rice using a rice cooker?
Looks tasty, does the brining effect to (gas) factor in the beans. Yours is the first brine I’ve seen. Keep the great cooking going.
Great beans turn out perfect
Loved this recipe! I can't wait to make this today for lunch. My husband and I LOVE ATK. You are the very best! Wish me luck with this recipe. Oh wait! Knowledge is power right? We are going to enjoy our lunch today!
Wow! Beans look scromptious!
@ Sara Ramirez SCRUMPTIOUS
Red beans and rice is good with sausage and craw fish also. YUM!
I just found your channel. I watch you guys all the time , on PBS TV. Now I can watch you here, as well!
These look delicious!! I’ll definitely be cooking some!!
Looks so good.
My favorite tv chefs.
This looks yummy, hearty, and easy to make. Thanks.
Wonderful! I BINGE watch you on You Tube and Never Miss you on my Local PBS station. I would eat a TIRE if you all cooked it :)
If you'd like to cut back on the grease a bit, try browning the sausage in the pan and cutting out the bacon, then draining the grease from the pan. Keep it handy and add a teaspoon or so back to the pan to start, then as desired for your taste. To make up for the heartiness of the bacon, you can use 50/50 beef and chicken stock instead of any water too!
Or.... do it vegetarian style and stop clogging your arteries entirely, what a concept!
@@MarySanchez-qk3hp Considering that entirely misses the point of the dish that relies on the sausage and bacon/smoked meats to create the overall flavor profile of this particular dish, I'd have to pass on this one.
Good recipe. You can get tasso and almost everything else including Camellia beans online very easily. I like my RB&R to have about one cup of the beans creamed towards the end then placed back in the pot......sauce is absolutely like cream then......but, as others have pointed out.....many ways to do this and it is in the end all about the taste, some good French bread and a decent side salad absolutely wonderful comfort food.
You can even get Camellia red brand st Walmart where I live. And as a longtime vegetarian, it's easy for me to get the same flavor profile without preserved meats that contain carcinogenic smoke and preservatives. I use seitan for meat. It can be made to mimic any meat flavor, density or texture.
I ALWAYS FIND IT FUNNY VEGETARIANS LIKE TO IMITATE MEAT
I add 1/2 lb pickled pork and about 3/4 lb of andouille. I add more spices to mine. Yummy!
I add even more spices than you do
In this video, there are 19 unimportant Bridget confirmation statements. This is pretty tame, especially compared to the later seasons, in which she at least doubles the "okay" or "gotcha" responses.
Bonus: "tuck in".
i always make my own pickled pork if i decide to make red beans and rice. it just taste so good.
Robert Gene Rosero How is it made I would like to make it
Nice - not overly complicated. In my time in New Orleans, they used file' as one of the spices. That is a bit tough to find in New England.
Thank you for all the educating you do! With the SAH order, I needed to cook up my Great Northern Beans and brown rice. This method translated really well to those beans and rice, too. Just add another 30-45 minutes to the cooking time for the beans and 20 more minutes for the rice. For me, feeling fortunate to have a washing machine to do my wash day for me, this was the "spring yard work" dinner.
i use smoked turkey wing and some pickle brine to replace the shoulder and tasso
Y’all did well
This recipe is so similar to Jamaican stew peas with spinners aka dumplings.
Spinners are dumplings? Cool, thanks I never knew that.
Yes it is and that's one of my favorite dish next to curry goat 🐐,oxtail and jerk.
My mom cooks stew peas every day she likes it spicy she puts the bird peppers in it
Delancey Bannerman girl same here Jamaican dishes are my favorite
Try the cane rat stew or ox tail soup for supper!
Hi fellas! ❤️ Your recipes are absolutely deelicious. But I have a big problem... The doctor absolutely prohibits me from eating sugar (diabetes), salt (heart desease), and fried foods(cholesterol) and flour. Don't know what to do. Your recipes drive me nuts!
I love you! ❤️ 👍
Any suggestions??
Yummy. Looks delicious. Can't wait to try this.
beans and rice with fried po'k chops!
Outstanding, great memories
Looks.so.good.willmake😊