I'm from Louisiana - near New Orleans. Louisiana housewives traditionally cooked red beans on Monday's as that was wash day and they could simmer the beans while doing the wash. I use a 6 quart instant pot pressure cooker recipe from Leah Chase of the famous Dooky Chase's Restaurant in New Orleans. Recipe was in a sales catalog. 1 tbsp oil 1 pound of red beans, soaked overnight 1/2 pound cooked ham, cut into 1/2" cubes and 1/2 pound andouille sausage cut into 1/2" slices 1 yellow onion, diced 3 cloves garlic, minced 6 cups water (if your beans haven't been soaked, use 8 cups) 1 bay leaf 2 tbsps flat leaf parsley, chopped 1 tsp thyme leaves, chopped Salt and freshly ground pepper to taste. Sauté sausage and ham in oil until brown. Transfer to a plate. Add onion and cook, stirring occasionally until soft. Add garlic, cook 30 seconds. Add the meat back into the pot with water, soaked beans, garlic, bay leaf, pepper, parsley & thyme. Cover and pressure cook on high until beans are soft (20 minutes if soaked, 35 minutes if not soaked). Let pressure release naturally. Add salt and additional pepper to taste. Spoon beans into a bowl, put a scoop of rice on top and finish with a few drops of hot sauce.
Ok so for authentic red beans and rice you need what is called the holy Trinity.. bell peppers, onions and celery. Sautee that for a bit then add garlic so it dont burn take it out. Brown the sausage it adds more flavor (you can replace it with smoked sausage if you cant find andouille, just dont use hillshire its gross 😂) If you dont have chicken broth i will sometimes use chicken bouillon the powder kinds. Never heard of adding sage though.. Seasonings I use, bay leaves, thyme, oregano(some use basil instead), cajun seasoning, cayenne powder and paprika powder. Then put all together and cook. Serve on some rice
We start our sausage first (kielbasa because I’m close to Chicago 😂) then saute the trinity in the fat. Small red beans, preferably Camellia, and an all day simmer until it’s bean gravy with sausage
Every time I go to Louisiana to visit family I bring back an entire suitcase of sausage to cook with! It's really hard to get the good stuff in Oregon.
I a Louisiana resident…born and raised here, but in the central area of the state. I wasn’t introduced to “red beans and rice” growing up. I cook them now, but have not been a fan of Andouille sausage. I usually use a milder sausage when doing beans.
Good morning you lovely people's, I just wanted to say thank you for all your vids, I especially love the bread machine sourdough one, have made it with success and your info really helped me a new sour dough bread maker.i also wanted to apologise as I did send a comment on the BM sourdough vid and I mistakingly called you Rose and later saw other comments calling you Pam, so Pam I'll get your name right from now on. Thank you you are much appreciated. Gods blessings to you both 😃👍🏼👍🏼👍🏼
In all my years cooking, I’d never tried red beans and rice with andouille sausage. I made some a couple weeks ago and oh boy! I know the next time I make it, I’ll make a double-batch and freeze some. My next cooking experience I’m going to make a seafood boil before summer is over. I actually made a huge seafood boil about 20 years ago, and my daughter has requested it again for all these years. I’ve got the small red potatoes from my garden, fresh corn and sweet onions, so I need to make a run to our fishmonger. I’m so excited to see your new videos, you two. Love, from SoCal.
I have always had red beans and rice with cooking the sliced/diced sausage and diced poblamo pepper in a skillet till the pepper softens and the sausage turns a little brown, then add to the beans. Usually have the beans in the bowl with a scoop of rice on top.
My husband is from Lake Charles, LA. His family introduced me to Red Beans and Rice. His brother-in-law also puts Tasso in with it. It's such a yummy recipe.
I love this video and will give it a try as we all love beans here in my house. I think the single best thing you can do is get your children to like beans they are such a good source of nutrition and great for when the chips are down. My mother in law said during a particularly bad time in her life they had beans every day and learned to make them many different ways. Thank you both you two are so great.
You know almost this exact same recipe is in one of those books for canning. I made it years ago and I just ate the last one from 2021 the other day. It uses the beans and the andouille sausage and it’s very nice to have on the shelf. I made mine with Italian sausage because I couldn’t find Andouille.
I love all of these meals. You really need to try pasta e fagioli, a soup made with pasta and cranberry beans or you may substitute cannellini beans. Wonderful!
Definitely panfry the sausage with your onions till brown add a little stock of your choice then add your beans and simmer for about an hour! Serve on rice way deeper flavors and ofcourse season how you like! That’s how I do it 😊oh and a can of chopped tomatoes or your own chopped roman tomatoes 🍅 also!
Onions, green bell pepper, and celery - soften and brown them lightly in some fat/oil. Add garlic near the end, let it bloom, and remove everything to a bowl. Add your sliced andouille and fry it. Add your veggies back into the pot and add your cooked red beans (not kidney beans) - warm everything up in the pot. Put a scoop of rice or potato salad in the bottom of a bowl, and ladle you red beans mixture on top of it.
I love Red Beans and Rice, but I cheat and use Zatarains Red Beans Seasoning Mix.😊 If I can't find andouilli, I use smoked beef sausage (Hillshire Farm). I think it tastes better the next day. I've never put beans in a pasta dish. I'll have to try that. In the salad, did you mean sour cream or whipping cream in the dressing ( wouldn't it be thin unless you whipped it first)? I'm just trying to imagine the texture. Anyway, thanks for sharing the recipes ... and taste tests ... with us. Looking forward to more videos on Marvelous Beans!
I prefer to use small red beans, not the small kidney beans, not kidney beans but they’re called just small red beans when I do my red beans and rice. I also fry my sausage first and then add the Trinity.(onions, celery, and green peppers.) to that and then I put them in the slow cooker overnight with my cleaned and soaked beans, of course all my seasonings and then I know it’s not traditional, but I like to finish off in the morning with a little gumbo file
Your beans look wonderful. I watched your video, "Are kidney beans toxic?" If I am not canning them, should I drain and rinse the beans after boiling them for 30 minutes, or does the boiling completely neutralize the toxins when they continue to come out of the beansins
Hello. This question is off topic hope that’s ok. I’m wondering if you think it’s food safe to dehydrate home made bone broth and vacuum seal in a jar.
My question has little to do with the video. I have tried pressure canning peas but both times my peas turned completely to mush. I tried adjusting to slightly less canning time but again only mush. You and others say we can’t water bath them so please help me. I live in north eastern part of Pennsylvania. I kept them at proper pressure 11 lbs for 40mins. The 11lbs for 30 mins. Both times just mush.
Please go to nchfp.uga.edu (USDA: Complete Guide to Home Canning for tested recipes), slide down to Canning Vegetables and Vegetable Products and slide down to Peas, Green or English--Shelled. Jim
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I've always fried my chopped Andouille Sausage, then add sausage and grease to beans. Frying sausage brings out more flavor, I found.
I'm from Louisiana - near New Orleans. Louisiana housewives traditionally cooked red beans on Monday's as that was wash day and they could simmer the beans while doing the wash. I use a 6 quart instant pot pressure cooker recipe from Leah Chase of the famous Dooky Chase's Restaurant in New Orleans. Recipe was in a sales catalog.
1 tbsp oil
1 pound of red beans, soaked overnight
1/2 pound cooked ham, cut into 1/2" cubes and 1/2 pound andouille sausage cut into 1/2" slices
1 yellow onion, diced
3 cloves garlic, minced
6 cups water (if your beans haven't been soaked, use 8 cups)
1 bay leaf
2 tbsps flat leaf parsley, chopped
1 tsp thyme leaves, chopped
Salt and freshly ground pepper to taste.
Sauté sausage and ham in oil until brown. Transfer to a plate. Add onion and cook, stirring occasionally until soft. Add garlic, cook 30 seconds. Add the meat back into the pot with water, soaked beans, garlic, bay leaf, pepper, parsley & thyme. Cover and pressure cook on high until beans are soft (20 minutes if soaked, 35 minutes if not soaked). Let pressure release naturally. Add salt and additional pepper to taste. Spoon beans into a bowl, put a scoop of rice on top and finish with a few drops of hot sauce.
Ok so for authentic red beans and rice you need what is called the holy Trinity.. bell peppers, onions and celery.
Sautee that for a bit then add garlic so it dont burn take it out.
Brown the sausage it adds more flavor (you can replace it with smoked sausage if you cant find andouille, just dont use hillshire its gross 😂)
If you dont have chicken broth i will sometimes use chicken bouillon the powder kinds.
Never heard of adding sage though..
Seasonings I use, bay leaves, thyme, oregano(some use basil instead), cajun seasoning, cayenne powder and paprika powder.
Then put all together and cook. Serve on some rice
We start our sausage first (kielbasa because I’m close to Chicago 😂) then saute the trinity in the fat. Small red beans, preferably Camellia, and an all day simmer until it’s bean gravy with sausage
Louisiana here...the red beans you can use a ham bone or deer sausage instead of the andouille
I absolutely love that andouille sausage! It's amazing with beans! And we use collard greens.
Every time I go to Louisiana to visit family I bring back an entire suitcase of sausage to cook with! It's really hard to get the good stuff in Oregon.
Yummy that looks awesome
I a Louisiana resident…born and raised here, but in the central area of the state. I wasn’t introduced to “red beans and rice” growing up. I cook them now, but have not been a fan of Andouille sausage. I usually use a milder sausage when doing beans.
I love your new music!
Good morning you lovely people's, I just wanted to say thank you for all your vids, I especially love the bread machine sourdough one, have made it with success and your info really helped me a new sour dough bread maker.i also wanted to apologise as I did send a comment on the BM sourdough vid and I mistakingly called you Rose and later saw other comments calling you Pam, so Pam I'll get your name right from now on. Thank you you are much appreciated. Gods blessings to you both 😃👍🏼👍🏼👍🏼
Hi Pam, great video! Hope you had a wonderful birthday!😊
In all my years cooking, I’d never tried red beans and rice with andouille sausage. I made some a couple weeks ago and oh boy! I know the next time I make it, I’ll make a double-batch and freeze some. My next cooking experience I’m going to make a seafood boil before summer is over. I actually made a huge seafood boil about 20 years ago, and my daughter has requested it again for all these years. I’ve got the small red potatoes from my garden, fresh corn and sweet onions, so I need to make a run to our fishmonger. I’m so excited to see your new videos, you two. Love, from SoCal.
Delicious! Greetings from Britain! 👋
Yummy
I have always had red beans and rice with cooking the sliced/diced sausage and diced poblamo pepper in a skillet till the pepper softens and the sausage turns a little brown, then add to the beans. Usually have the beans in the bowl with a scoop of rice on top.
I love red beans and rice,also black beans and rice with mojo pork. Love trying new recipes too!
My husband is from Lake Charles, LA. His family introduced me to Red Beans and Rice. His brother-in-law also puts Tasso in with it.
It's such a yummy recipe.
Andouille sausage is so good!
Yes! Jim
I love this video and will give it a try as we all love beans here in my house. I think the single best thing you can do is get your children to like beans they are such a good source of nutrition and great for when the chips are down. My mother in law said during a particularly bad time in her life they had beans every day and learned to make them many different ways. Thank you both you two are so great.
You know almost this exact same recipe is in one of those books for canning. I made it years ago and I just ate the last one from 2021 the other day. It uses the beans and the andouille sausage and it’s very nice to have on the shelf. I made mine with Italian sausage because I couldn’t find Andouille.
I love the notifications for your videos. Always informative, and you and Jim are always so pleasant. Thank you for all you do.
I love all of these meals. You really need to try pasta e fagioli, a soup made with pasta and cranberry beans or you may substitute cannellini beans. Wonderful!
All the recipes sound so Yummy! I love Red Beans and Rice and the Sausage would be a great addition to the dish! Thanks for another Winner Video!
My grandma called the cranberry beans October beans. (VA - Shenandoah Valley) she would add them to our fresh green beans and fat back☺️
Definitely panfry the sausage with your onions till brown add a little stock of your choice then add your beans and simmer for about an hour! Serve on rice way deeper flavors and ofcourse season how you like! That’s how I do it 😊oh and a can of chopped tomatoes or your own chopped roman tomatoes 🍅 also!
Waldorf salad yum I forget to make it great reminder
Literally making red beans and rice today what a coincidence I make them every Monday, I can't wait to see if it's an authentic recipe 😊
All 3 look delicious. More blue cheese please.
Onions, green bell pepper, and celery - soften and brown them lightly in some fat/oil. Add garlic near the end, let it bloom, and remove everything to a bowl.
Add your sliced andouille and fry it. Add your veggies back into the pot and add your cooked red beans (not kidney beans) - warm everything up in the pot.
Put a scoop of rice or potato salad in the bottom of a bowl, and ladle you red beans mixture on top of it.
I love Red Beans and Rice, but I cheat and use Zatarains Red Beans Seasoning Mix.😊 If I can't find andouilli, I use smoked beef sausage (Hillshire Farm). I think it tastes better the next day.
I've never put beans in a pasta dish. I'll have to try that.
In the salad, did you mean sour cream or whipping cream in the dressing ( wouldn't it be thin unless you whipped it first)? I'm just trying to imagine the texture.
Anyway, thanks for sharing the recipes ... and taste tests ... with us. Looking forward to more videos on Marvelous Beans!
My, how he loves his cheese! Lol
I love all beans! I live in southern Utah also, where can I find the sausage? I adore your videos 😁
I prefer to use small red beans, not the small kidney beans, not kidney beans but they’re called just small red beans when I do my red beans and rice. I also fry my sausage first and then add the Trinity.(onions, celery, and green peppers.) to that and then I put them in the slow cooker overnight with my cleaned and soaked beans, of course all my seasonings and then I know it’s not traditional, but I like to finish off in the morning with a little gumbo file
Good morning
Rattlesnake Beans keep their mottling even after cooking 👀
Any cheese suggestions if blue cheese isn't liked
Your beans look wonderful. I watched your video, "Are kidney beans toxic?" If I am not canning them, should I drain and rinse the beans after boiling them for 30 minutes, or does the boiling completely neutralize the toxins when they continue to come out of the beansins
Where do you buy your beans at?
I was starting to worry and wonder if you were both OK.
Hello. This question is off topic hope that’s ok. I’m wondering if you think it’s food safe to dehydrate home made bone broth and vacuum seal in a jar.
Are cranberry beans the same as borlotti beans?
The video abruptly ends at 18 mins, is that on purpose ?
may I ask, how hot does it get in your food storage area, and do you worry about the safety of your canned goods?
I’m wondering the same thing
We lived in St. George Utah and Kuna Idaho... my food storage was always always in air conditioning
My question has little to do with the video. I have tried pressure canning peas but both times my peas turned completely to mush. I tried adjusting to slightly less canning time but again only mush. You and others say we can’t water bath them so please help me. I live in north eastern part of Pennsylvania. I kept them at proper pressure 11 lbs for 40mins. The 11lbs for 30 mins. Both times just mush.
Please go to nchfp.uga.edu (USDA: Complete Guide to Home Canning for tested recipes), slide down to Canning Vegetables and Vegetable Products and slide down to Peas, Green or English--Shelled. Jim
Yes if beans are not done right they can be toxic and produce toxic gases from the back yard lol.