Kent, I'm 57 years young, and have eaten a lot of food in my life. Red beans and rice is one of my top 5 all-time favorite dishes! I grew up eating it and have never tired of it. I grew up in Houston, but now I'm retired and living in Northern Michigan. Thank you for sharing your recipe and experiences! 💜
Quite a change, huh? I grew up in West Michigan, met and married a Texan from Dallas, moved to Texas and lived in Dallas County for 31 years. We are now retired and living back in Michigan!
I'm a combat vet... Marine Infantry OIF 03... I have always loved how Kent paid respects to our military. But I really love him and all his recipes. Hope it all keeps coming. I've made a few... and I've spent hundreds on the cast iron pans he uses as a result of these vids. I've loved Kent for years.
Greetings from Louisiana! I’ve been making red beans and rice and watching them made my entire life. I just put some on this morning around 6am after soaking them overnight. I like cooking mine in the crockpot, low and slow. Seasoning and ingredients are so important, Bay leaves are a must, so is the trinity but you’ve also got to have your Tony’s and some paprika. Of course parsley, salt (I use sea salt), cracked black pepper and garlic all have to be included too. Most people do not use ham, we may add a little Tasso but we like our sausage for red beans and rice. The ham bone is also a great addition for extra flavor. I use my ham for my white beans. White beans and ham are fantastic. Also, you’ve got to smash some of your beans! Red beans and rice need to thicken and get that beautiful texture. You either smash some against the pot or you take some out and smash them in a bowl, then add them back to the pot. For the final step you need a pan of sweet corn bread. Nothing taste better than some good corn mixed in a bite with your red beans and rice!
Louis Armstrong always ended his letters by signing off......."Red Beans, and Ricely Yours". Thank you for this video. I could smell it all the way from Colorado.
Kent, you made my heart and my belly rumble with this one. Fifty years ago, I was living in New Orleans as a freshman at Tulane University and I literally didn't have two nickels to rub together and make a dime. So I'd go down to the backside of the Quarter where there was a little ol' hole in the wall called Buster Holmes Restaurant. You could get a plate of red beans and rice for .50! And a Barqs root bear for another quarter. And if you were especially flush, for an extra buck you could get a foot-long hunk of Polish sausage to go with it. I learned how to make red beans and rice by comparing it to Buster's and it's still one of my favorite meals. Thanks, Kent. You're an inspiration and a treasure!
P.S. If we were trying to hurry the beans along and didn't have time to really let 'em perk, we'd pull out a cup of the beans, mash 'em through a strainer and make a roux. Add a bit of flour and butter to the bean paste and that would thicken 'em up nicely!
Thanks for the hug and the encouraging words, today is a gift. Feeling depressed, so your kindness and your vids are helping. Appreciate you and your crew👸🤠
@@bobby1336 I never cook "well" even on those rare occasions when I try and have Cowboy Kent's cookbook in front of me. No skill in that arena - but I still love to watch!
I'm from Mississippi and we had Red Beans and Rice at least 3 to 4 times a month. It is one of my favorites to this day! Cornbread or buttermilk biscuits on the side!!!!!
Same here. I live about 40 miles from New Orleans and always look forward to some good ole red beans. Now I will try them Kent Rollins style! I get your handle, this Marine was out in 73. Semper Fi!
I’m from southeast Louisiana and that’s perfect red beans and rice just how we cook them. Thanks for keeping it real and authentic my friend! Also look forward to your videos!
What I like about this, is that its also one of my fav dishes, altho not a southerner born, but what I liked is, like a month ago I was shopping and grabbed some andouille sausage just like impulse and I've never really cooked w/it, but I like to experiment (was going to try jambalaya), but I think this'll be a better recipe for me to try 1st so as not to waste 1 of my packages. I'm almost looking forward to the 1st significant snowfall here in Denver now. ==========
Thank you SO much for keeping Justin Wilson's legacy and memory alive. He was one of my childhood heroes, and one of my fondest memories is watching his show with my dad. God bless you, your family, and all that you do.
We got rain here in Beggs, OK the last two nights. It was lovely. But I’m originally from south of New Orleans and appreciate good red beans and rice. Thanks for the video!
I grew up with Justin Wilson on the TV ....and growing up in south Louisiana we ate all them dishes, and then some! Watching y'alls video, with a brand-spankn' new copy of y'alls cookbook besides me no less, is a joy and SO looking forward to getting some of your recipes smelling up my kitchen. Thank y'all for sharing so much with us!
SW Mississippi here. My Mama and Daddy bought Justin's albums and I still have them! Lived in BR in the 70s and learned to cook cajun. Good recipe here. GO TIGERS!
Kent, I’m from southeast Louisiana. Your recipe is right on. One other ingredient is pickled meat. It’s more salty than ham, but adds great flavor. One other thing I wanted to say , is that the tradition down here, is that we cook Red Beans on Monday. I was told the reason for that was that mondays were laundry day. You can cook and do laundry.
Kent as a resident of Louisiana, you NAILED IT! Great job as always! You use your seasoning, we use Tony Chachere's. From Louisiana to Oklahoma I give you an AYYYEEEE!
God bless you Kent and Shan we (my wife and I) love you guys and your food is always a hit on our table. We have friends from up north coming tonight, (we live in New Zealand so up north for us is about 10hrs north by road) and I felt Red beans and rice gracing the supper table this evening and might even make some FAMOUS Cowboy Kent Rollins cornbread to go with it. Thank you both and may God continue to bless you and your family. All our love and prayers From the Southland kiwi fans (and buck the dog)
The Trinity!!! Yes!!! My seasoning staple🥰. This Mississippi girl loves her some Red Beans and Rice!! Don’t forget the cornbread🤩. Thank you for sharing and God Bless Y’all!!!
The pups were at full attention on this one. The Beag is the star but Major is giving him a run for his money. I do love some red beans and rice with a good piece of cornbread. Thanks as always for the recipe. I’ll be making this one night soon.
We're from South Louisiana, & your recipe is pretty close to how we cook our beans. 👍 Your "sermon" at the end was excellent & so true!! Thanks for the reminder to appreciate every day! God bless y'all 💞
New Orleans born and raised. Been cooking beans since i was 9 with my Mama, I am 64. Red beans is a one pot dinner. Saute your ham or hot sausage or smoke sausage in the pot, add your trinity, then add the beans and the water. Season and bring to a boil. Cook 45 mins uncovered on med, then cover and cook on med low, til tender. When the beans have cooked, uncover, add 1/2 stick of butter per lb.of beans. Uncover and reduce and the beans will cream naturally. New Orleans red beans and rice are a creamy bean dish, no need to mash the beans. Love your cooking Ken❤❤
Happy Thursday! I'm late! 🤓🤠 Hey, just for the record there is a Red bean variety besides the kidney bean. They are different in taste as well. I'm sure Kent knows this but some may not. Love you guys! God bless all here.
Born in Salt Lake City Utah but I was raised in Baton Rouge. i remember this all my childhood. This here dish and jumbo fried shrimp are 2 of my favorites that I make for my family to this day.
Thank you for the beans and rice lesson! 😃 I’m from the Pacific NW and this dish was never in my family’s (or any body’s) dinner menu. I’ve wanted to know how to correctly cook beans forever. Thank you for sharing your knowledge. I sincerely appreciate it! 😊
Just what I needed a Cowboy Kent Rollins Video, I'm stuck at home sick and he is cooking one of my favorite dishes. My Mom who recently passed away never liked water boiled rice I always had to cook it for her with chicken broth, I will have to try rinsing my rice. I used to but stopped doing it for some reason.
My family and I love all kinds of beans and rice. Yummy and hearty dinners. Pinto beans and Spanish rice. Red beans and dirty rice, dal and butter rice. Yummmm.
Kent and Shannon, that sure does look like a fantastic recipe for red beans and rice. I always throw in a roasted poblano pepper that I chopped up too. It adds a little kick with out being overpowering. After all, you still need to add you some Crystal Hot Sauce. Thanks for another great recipe.
@@ryefry I love it too. I put a little in my black eyed peas along with a little Tony Chechere and some chopped garlic and center cut bacon that I've cut up and cooked till it's crispy. Amazing stuff.
I’m from the bayou and this is really close to how we do it. One tip would be chicken broth just brings it to another level. Yes we use smoked meats for read beans. The ham bone is typically used for white beans. Try this. White beans cooked with salt ham and fresh green onion sausage. Eaten with fried fish. On the bayou this was the Sunday special after church. We call the garlic the Pope (the holy trinity and the Pope) that came from the Italians that migrated to New Orleans (more Italians migrated to NOLA than NY or Jersey).
Oh this is crazy, I made red beans and rice today. I sat down to watch some TH-cam vids and eat , and found that Kent dropped this today! Too funny. I made my differently, I may try this way although not very much different than I already do it. Thanks Kent!
Kent I just found you because of pork chops but I wanna say thank you for recognizing the troops and the flag!!. Bless ya old friend we need more American loving patriots like you - from an American food gun and God loving legal immigrant!! Currently serving the in the world's greatest navy!!
From South Louisiana and love red beans and rice. It's true about Monday being wash day and red beans for supper. Justin Wilson was quite the story teller and good cook. Enjoyed your video.
I'm from South LA and I have a tip for you. Soaking was to soften the hulls of the beans a make a thicker gravy, the easier way to do that is to use the tip of a teaspoon, like you would use to stir your coffee, of baking soda. When you put it in be ready to stir it a a lot because it makes the beans froth up and it can boil over. You can take it off the fire but you still need to stir until they stop foaming. It also takes the toots out of the beans, if you know what I mean😉
Nice meal. Here in Brazil we call it "Arroz e Feijão" (or "Feijoada"), the most traditional brazilian meal created by the african slaves, around 1500-1600. We eat it everyday with eggs, chicken, pork or red meat steak. And fries or sallad !
Kent your cooking and words of wisdom continually inspire. You show the simple things are often the best and to not take things for granted by the grace of god. I appreciate your craft and desire to share it with the world. God Bless
As a New Orleans boy we definitely like to use the ham bone for real flavor. A few years back a dietitian shook her finger at me, warning about the vice of using fatty sausage. She did however suggest using Tasso instead. I now like to add tasso as the meat and adjust the pepper a little at the end. We pass the Tabasco sauce when we serve it. (we have it every Monday all year round, though I do substitute white or black beans when the wife asks, she's from Texas.)
South Texas dietitian here … and I’m an eater. Lol I would not shake a finger at the fatty sausage but I might suggest a leaner choice. But I’m old school and still keep a jar of clean bacon grease in the fridge for flavoring. Lol
Cowboy Kent, you make even the most simple dishes feel exciting. All your videos are so wholesome. Every time I watch one of your videos it feels like hanging out with an old friend. Love you, bruh
I love the sounds of sizzling, boiling and groaning beagles. I am high altitude and indeed it takes forever to cook beans. I never seem to remember to soak them ahead of time.
A South Louisiana trick: boil the beans for 10 minutes, & then let them soak for an hour. Pour that water off & cook with your or Kent's recipe. They'll cook like they soaked all night 👍
I always wanted to get calling cards like his! When I would hand one if my plain old math professor cards to a student, I could almost hear the TUN-tun-tun-tun!
I enjoyed watching Kent roll all different foods I can't even eat right now because I have a feeding tube and Trac due to throat cancer and once I finish my treatment and get back to eat the food again keep me in your prayers
Looks great Kent. This will be good to make now that's its getting cold in NM. It was great meeting you last weekend in Tulsa. We enjoyed ourselves at the book signing.
Cowboy Kent is a national treasure that must be protected at all costs! Sending you big ❤️❤️❤️❤️ from San Diego, CA. Hubby was stationed in OKC, OK; we met some of the best people we know in OKC. Good times/memories/people.
My old LSU year book said that they'd add a big spoonful of sugar to their beans, when cooking them and that's what I do. Then, you need some hot sauce. Umm! Good stuff.
Outstanding recipe for Red Beans and Rice Sir. Love me some RB&R LOL. I agree that everyday is a blessing and I was over joyed to learn yesterday that I am now cancer free from throat cancer which I have been fighting for the past year.
Hey CK…my son just made your red beans and rice recipe. I’ve both made and had red beans and rice before. I have family in the south who’ve made it for me. You’re RB&R is the absolute best I’ve ever had. Period. Thank you very much for the recipe!
I like smoked pork hocks and Andouli sausage. But you gotta have that trinity sautéed just after the sausage first. I soak my beans and simmer very gently for 3 to 4 hrs. Then you break them up with the spoon to add a little starch and thicken. A little white rice and Louisiana hot sauce to top it off. Incredible 😋
Love red beans and rice I lived in nola many years god bless you and yours and thank you for remembering are soldiers and sailors I served in the navy and cooked up red beans and rice so many times for my loved ones. You are gods friend sir.
I used to make this for my kids when I was in the Service. I put large link sausage in mine cut in half circles, browned in the pot. Once removed, then the kidney beans are added and simmered to perfection. Cornbread is already in the oven. Add the sausage back to the pot near the end. I could feed all ten of us and have seconds!
We all miss Justin Wilson! A true belt AND suspenders fellow. My wife and I were always fans of the shows he had on PBS. And made a lot of the recipes he demonstrated. Thanks, Kent.
I learned to eat Red Beans and rice from my sister who has a Puerto Rican Husband. He grew up with it since he had 7 siblings. It stretched but also had no meat. But I'm Mexican and never had them. Now I crave them from time to time. And since I'm Catholic and observe meatless Fridays, that's usually when I cook mine. Just watching you make it is making me hungry. I'm making it for tomorrow and on Saturday, I'll add some bacon to it. This is GOOD EATIN'. Thanks for stirring my taste buds.
Love the onions, garlic, celery, green peppers for mine. Don't eat pork, but would sure cut off two slabs of turkey ham or add a few cut up slabs of beef bacon and the rest of the ingredients! Some recipes call for brown sugar. That might be okay, too. My mom made baked beans in the oven for church doings which often turned out hard as rocks. The way he makes it would have been so much better than Mom's.
Wow Kent, you read my mind. I’ve been hoping you would do red beans and rice and you made my mouth water for some. We are not promised the next moment and I thank our Lord for each day he wakes me up. God bless you and Shannon. Would love to see your version of Black Bean soup. I really love it.
The Beagle cracks me up. I live north of Shawnee and you're right the last few weeks the mornings have been awesome. As always you all make me smile. God bless and keep you.
I love making this dish. First did it in 1996. HINT; you can do it with a ham hock. after two hours, strip all the meat out of the hock and toss it in the mixture. It's so good.
My husband's parents were missionaries in my country, my husband was born here in the USA, but during his childhood, adolescence and adulthood, he lived between the USA and my country of origin, Brazil. And I'm trying to learn about the cuisine here in Louisiana, because like you, we also live in Louisiana. The cuisine here is rich in flavors, aromas and a lot of history, I believe your channel will help me make my husband happier! I wish you and your family success and blessings!
From a Oklahoma boy that was transplanted in the Deep South Many. Many years ago here is something I do that is really good. I make my Red Beans and Rice exactly the same using ham and or sausage (yes both) and this will blow your mind I also add hamburger meat (after browning it first). Sounds crazy, give it a try, you will be sold on it!
Kent, I'm 57 years young, and have eaten a lot of food in my life. Red beans and rice is one of my top 5 all-time favorite dishes! I grew up eating it and have never tired of it. I grew up in Houston, but now I'm retired and living in Northern Michigan. Thank you for sharing your recipe and experiences! 💜
Hey. Michigan here too. Lol.
You can show them yoopers how to eat good, you!😁
What I have been waiting for!!!
Welcome to Michigan! I'd say the pasties up here in the UP rival to red beans and rice... :)
Quite a change, huh? I grew up in West Michigan, met and married a Texan from Dallas, moved to Texas and lived in Dallas County for 31 years. We are now retired and living back in Michigan!
I'm a combat vet... Marine Infantry OIF 03... I have always loved how Kent paid respects to our military. But I really love him and all his recipes. Hope it all keeps coming. I've made a few... and I've spent hundreds on the cast iron pans he uses as a result of these vids. I've loved Kent for years.
Greetings from Louisiana! I’ve been making red beans and rice and watching them made my entire life. I just put some on this morning around 6am after soaking them overnight. I like cooking mine in the crockpot, low and slow. Seasoning and ingredients are so important, Bay leaves are a must, so is the trinity but you’ve also got to have your Tony’s and some paprika. Of course parsley, salt (I use sea salt), cracked black pepper and garlic all have to be included too. Most people do not use ham, we may add a little Tasso but we like our sausage for red beans and rice. The ham bone is also a great addition for extra flavor. I use my ham for my white beans. White beans and ham are fantastic.
Also, you’ve got to smash some of your beans! Red beans and rice need to thicken and get that beautiful texture. You either smash some against the pot or you take some out and smash them in a bowl, then add them back to the pot. For the final step you need a pan of sweet corn bread. Nothing taste better than some good corn mixed in a bite with your red beans and rice!
Can't wait to try his recipe
Can't do it without Tony Cha-Cha's.
This is all facts however I just make my own blend of seasonings I know yours is bussin too tho
Some iced tea !! I don’t know why but we have cold potato salad sometimes and it’s just amazing
I’m in south Louisiana too. Yep. We always have corn bead with ours. My wife likes to keep the beans more whole, but I always mash them up.
Louis Armstrong always ended his letters by signing off......."Red Beans, and Ricely Yours". Thank you for this video. I could smell it all the way from Colorado.
Solid food.
Kent, you made my heart and my belly rumble with this one. Fifty years ago, I was living in New Orleans as a freshman at Tulane University and I literally didn't have two nickels to rub together and make a dime. So I'd go down to the backside of the Quarter where there was a little ol' hole in the wall called Buster Holmes Restaurant. You could get a plate of red beans and rice for .50! And a Barqs root bear for another quarter. And if you were especially flush, for an extra buck you could get a foot-long hunk of Polish sausage to go with it. I learned how to make red beans and rice by comparing it to Buster's and it's still one of my favorite meals. Thanks, Kent. You're an inspiration and a treasure!
P.S. If we were trying to hurry the beans along and didn't have time to really let 'em perk, we'd pull out a cup of the beans, mash 'em through a strainer and make a roux. Add a bit of flour and butter to the bean paste and that would thicken 'em up nicely!
Thanks for the hug and the encouraging words, today is a gift. Feeling depressed, so your kindness and your vids are helping. Appreciate you and your crew👸🤠
You don't even have to be a cook to enjoy watching Kent Rollins.
I never cook
That is for sure!
True that... Authentic men never go out of style.
His charisma and turn of phrase are everything. I want him to tell me cowboy stories
@@bobby1336 I never cook "well" even on those rare occasions when I try and have Cowboy Kent's cookbook in front of me. No skill in that arena - but I still love to watch!
Good for You to keep Justine Wilson's Memory alive I garooontee we loved him too.
I'm from Mississippi and we had Red Beans and Rice at least 3 to 4 times a month. It is one of my favorites to this day! Cornbread or buttermilk biscuits on the side!!!!!
Oh yeah, that corn bread makes it perfect!
Same here. I live about 40 miles from New Orleans and always look forward to some good ole red beans. Now I will try them Kent Rollins style! I get your handle, this Marine was out in 73. Semper Fi!
Well, I'm a 45 minute drive from NOLA, just up I10 a bit...and I'll second that cornbread.
We'uns oft-times had us some greens upsida this flavour festival! Bacon an onion in th greens, as well..:)
@@WDRohls Ooorrraaahhh, Brother!
Many Thanks fer yer Service, Amigo!
From an ol Air Det Seabee
I’m from southeast Louisiana and that’s perfect red beans and rice just how we cook them. Thanks for keeping it real and authentic my friend! Also look forward to your videos!
🧐🧐🧐
In Metairie, do a pot about once a month. Damn near nailed it. I do cook mine until they start the cream.
What I like about this, is that its also one of my fav dishes, altho not a southerner born, but what I liked is, like a month ago I was shopping and grabbed some andouille sausage just like impulse and I've never really cooked w/it, but I like to experiment (was going to try jambalaya), but I think this'll be a better recipe for me to try 1st so as not to waste 1 of my packages. I'm almost looking forward to the 1st significant snowfall here in Denver now. ==========
the ===== were apparently some kinda code from my foster kitten sitting on my k/b ... so I dont wanna edit it out incase its important to his kin
GEAUX TIGERS!
Thank you SO much for keeping Justin Wilson's legacy and memory alive. He was one of my childhood heroes, and one of my fondest memories is watching his show with my dad. God bless you, your family, and all that you do.
Looks scrumptious Kent... thanks for showing.
Nothing like red beans and rice. I'm so glad I found your channel.
We got rain here in Beggs, OK the last two nights. It was lovely. But I’m originally from south of New Orleans and appreciate good red beans and rice. Thanks for the video!
I grew up with Justin Wilson on the TV ....and growing up in south Louisiana we ate all them dishes, and then some! Watching y'alls video, with a brand-spankn' new copy of y'alls cookbook besides me no less, is a joy and SO looking forward to getting some of your recipes smelling up my kitchen. Thank y'all for sharing so much with us!
SW Mississippi here. My Mama and Daddy bought Justin's albums and I still have them! Lived in BR in the 70s and learned to cook cajun. Good recipe here. GO TIGERS!
Kent, I’m from southeast Louisiana. Your recipe is right on. One other ingredient is pickled meat. It’s more salty than ham, but adds great flavor. One other thing I wanted to say , is that the tradition down here, is that we cook Red Beans on Monday. I was told the reason for that was that mondays were laundry day. You can cook and do laundry.
Thanks for watching
Kent as a resident of Louisiana, you NAILED IT! Great job as always! You use your seasoning, we use Tony Chachere's. From Louisiana to Oklahoma I give you an AYYYEEEE!
Little undercooked for me but I like the recipe
God bless you Kent and Shan we (my wife and I) love you guys and your food is always a hit on our table. We have friends from up north coming tonight, (we live in New Zealand so up north for us is about 10hrs north by road) and I felt Red beans and rice gracing the supper table this evening and might even make some FAMOUS Cowboy Kent Rollins cornbread to go with it. Thank you both and may God continue to bless you and your family. All our love and prayers
From the Southland kiwi fans (and buck the dog)
This is one of the most wholesome cooking videos I’ve ever seen.
I really like simple rib-sticking meals like this one. It makes me want to put on my “Can’t Get Full on Fancy” apron and get to cooking those beans!
The Trinity!!! Yes!!! My seasoning staple🥰. This Mississippi girl loves her some Red Beans and Rice!! Don’t forget the cornbread🤩. Thank you for sharing and God Bless Y’all!!!
God Bless you Kent !!!
The pups were at full attention on this one. The Beag is the star but Major is giving him a run for his money. I do love some red beans and rice with a good piece of cornbread. Thanks as always for the recipe. I’ll be making this one night soon.
Also good with French bread!
Hilarious...baaahaahaa
Like their apart of the audience... awesome
11 of us lived off red beans and rice for almost a month when we were in the swamp in 81.. Breakfast lunch and dinner. Keeps you full.
Hi from Syracuse NY brother and thank you for sharing your thoughts and cooking adventures and prayers
Thank you Kent!
Your so welcome
We're from South Louisiana, & your recipe is pretty close to how we cook our beans. 👍 Your "sermon" at the end was excellent & so true!! Thanks for the reminder to appreciate every day! God bless y'all 💞
New Orleans born and raised. Been cooking beans since i was 9 with my Mama, I am 64.
Red beans is a one pot dinner. Saute your ham or hot sausage or smoke sausage in the pot, add your trinity, then add the beans and the water. Season and bring to a boil. Cook 45 mins uncovered on med, then cover and cook on med low, til tender. When the beans have cooked, uncover, add 1/2 stick of butter per lb.of beans. Uncover and reduce and the beans will cream naturally. New Orleans red beans and rice are a creamy bean dish, no need to mash the beans.
Love your cooking Ken❤❤
Happy Thursday! I'm late! 🤓🤠
Hey, just for the record there is a Red bean variety besides the kidney bean. They are different in taste as well. I'm sure Kent knows this but some may not.
Love you guys!
God bless all here.
Born in Salt Lake City Utah but I was raised in Baton Rouge. i remember this all my childhood. This here dish and jumbo fried shrimp are 2 of my favorites that I make for my family to this day.
Thank you for the beans and rice lesson! 😃 I’m from the Pacific NW and this dish was never in my family’s (or any body’s) dinner menu. I’ve wanted to know how to correctly cook beans forever. Thank you for sharing your knowledge. I sincerely appreciate it! 😊
Looks great. I'm a lazy 63 yr old bachelor. I had some Zatarains spicy Dirty Rice last week. Add a can of red beans & sliced beef rope sausage. Mmmm!
Just what I needed a Cowboy Kent Rollins Video, I'm stuck at home sick and he is cooking one of my favorite dishes.
My Mom who recently passed away never liked water boiled rice I always had to cook it for her with chicken broth, I will have to try rinsing my rice. I used to but stopped doing it for some reason.
My family and I love all kinds of beans and rice. Yummy and hearty dinners. Pinto beans and Spanish rice. Red beans and dirty rice, dal and butter rice. Yummmm.
Hey
You're so right, Mr. Rollins: all we got is the present day. The past is gone and the future ain't nothing but the ever new present coming our way.
It was a lovely message 😢
food for the body and words of wisdom for the soul ... enjoy!
Kent and Shannon, that sure does look like a fantastic recipe for red beans and rice. I always throw in a roasted poblano pepper that I chopped up too. It adds a little kick with out being overpowering. After all, you still need to add you some Crystal Hot Sauce. Thanks for another great recipe.
I just discovered Crystal Hot Sauce when I went to NO in June. Good stuff!
I was wondering where the chile pepper was, too!
@@ryefry I love it too. I put a little in my black eyed peas along with a little Tony Chechere and some chopped garlic and center cut bacon that I've cut up and cooked till it's crispy. Amazing stuff.
@@kateg7298 thank you for sharing your advice! Do you buy the poblano already roasted or put It in the oven to roast? Thank you !
@@sunriseWorld-007 Hi Val :) I just throw it under the broiler to char. Then put it in a plastic bag for about 10 minutes to steam the skin off.
I’m from the bayou and this is really close to how we do it. One tip would be chicken broth just brings it to another level. Yes we use smoked meats for read beans. The ham bone is typically used for white beans.
Try this. White beans cooked with salt ham and fresh green onion sausage. Eaten with fried fish. On the bayou this was the Sunday special after church.
We call the garlic the Pope (the holy trinity and the Pope) that came from the Italians that migrated to New Orleans (more Italians migrated to NOLA than NY or Jersey).
That looks really good. I always make rice with broth. It's so much yummier.
Anytime I need a normal moment to remember where im at... I end up here. Thank you. God bless.
Oh this is crazy, I made red beans and rice today. I sat down to watch some TH-cam vids and eat , and found that Kent dropped this today! Too funny. I made my differently, I may try this way although not very much different than I already do it. Thanks Kent!
I like mine a bit more creamy
@@S0L12D3 I agree, creamy and a little thicker,,,
Kent I just found you because of pork chops but I wanna say thank you for recognizing the troops and the flag!!. Bless ya old friend we need more American loving patriots like you - from an American food gun and God loving legal immigrant!! Currently serving the in the world's greatest navy!!
The white "Navy" beans is also good with a ham bone. Good one Kent, especially with the smoked ham steaks. :)
Love navy beans with ham hock!
From South Louisiana and love red beans and rice. It's true about Monday being wash day and red beans for supper. Justin Wilson was quite the story teller and good cook. Enjoyed your video.
Thanks Jackie I miss Justin I do
"For my spectacting crowd".😍😍😍Such a good man.
Excellent! I have made this recipe several times and my family loves it. I love your fur babies!! Thanks Kent!
I use smoked pork neck bones. Sooooo good and you can usually get a good sized pack of them already smoked for just over $3
I'm from South LA and I have a tip for you. Soaking was to soften the hulls of the beans a make a thicker gravy, the easier way to do that is to use the tip of a teaspoon, like you would use to stir your coffee, of baking soda. When you put it in be ready to stir it a a lot because it makes the beans froth up and it can boil over. You can take it off the fire but you still need to stir until they stop foaming. It also takes the toots out of the beans, if you know what I mean😉
That and a glass of Sauternes wine just might bring Justin back. Thanks Kent, Shan, Andy and the pups.
Nice meal. Here in Brazil we call it "Arroz e Feijão" (or "Feijoada"), the most traditional brazilian meal created by the african slaves, around 1500-1600. We eat it everyday with eggs, chicken, pork or red meat steak. And fries or sallad !
Damn y’all be eating good!
Maybe the vegetarian 'Jollof Rice'?
In America we got this from the French every culture has beans and rice I think
That is a very tasty meal! I tend describe it to my friends as black beans and (more or less) a dissolved pig, but it certainly sticks to your ribs!
@@joesoto3975 in louisiana its a hybrid of French, Spanish, native, African and Caribbean that makes the food what it is.
Kent your cooking and words of wisdom continually inspire. You show the simple things are often the best and to not take things for granted by the grace of god. I appreciate your craft and desire to share it with the world. God Bless
As a New Orleans boy we definitely like to use the ham bone for real flavor. A few years back a dietitian shook her finger at me, warning about the vice of using fatty sausage. She did however suggest using Tasso instead. I now like to add tasso as the meat and adjust the pepper a little at the end. We pass the Tabasco sauce when we serve it.
(we have it every Monday all year round, though I do substitute white or black beans when the wife asks, she's from Texas.)
South Texas dietitian here … and I’m an eater. Lol I would not shake a finger at the fatty sausage but I might suggest a leaner choice. But I’m old school and still keep a jar of clean bacon grease in the fridge for flavoring. Lol
Cowboy Kent, you make even the most simple dishes feel exciting. All your videos are so wholesome. Every time I watch one of your videos it feels like hanging out with an old friend. Love you, bruh
Just seasoned my cast iron skillet thanks to you! I’m ready to try some of your recipes out!
Many thanks to all ya, Shan, th doggies, etc. All equal in my eyes. God Bless alla y'all, an Merry Christmas!
Thanks my friend and Merry Christmas to you
I love the behind the scenes outtakes!
I love his message about living in the present
I love the sounds of sizzling, boiling and groaning beagles. I am high altitude and indeed it takes forever to cook beans. I never seem to remember to soak them ahead of time.
A South Louisiana trick: boil the beans for 10 minutes, & then let them soak for an hour. Pour that water off & cook with your or Kent's recipe. They'll cook like they soaked all night 👍
I LOVE red beans and rice! Thanks so much for this recipe!
Oh my God I love the Paladin reference!! that was literally the best thing I’ve ever seen
I vaguely remember that show Have Gun Will Travel from my youth!
I always wanted to get calling cards like his! When I would hand one if my plain old math professor cards to a student, I could almost hear the TUN-tun-tun-tun!
Richard Boone …. Daniel Boone’s brothers Kin.
I enjoyed watching Kent roll all different foods I can't even eat right now because I have a feeding tube and Trac due to throat cancer and once I finish my treatment and get back to eat the food again keep me in your prayers
As a disabled veteran, I say thank you sir. In my humble opinion, I would call you the Louis L'Amour of cowboy cuisine
I lo e readi g all the post after your wonderful videos. People are always happy to share their recipies. Thanks for all you do Rollins family!
Looks great Kent. This will be good to make now that's its getting cold in NM. It was great meeting you last weekend in Tulsa. We enjoyed ourselves at the book signing.
Cowboy Kent is great. He seems like a regular guy that cooks great food. The way does these shows!
Thanks for taking time to watch
Как всегда превосходно!!! Спасибо большое!
What he said
What the hell did he say?
@@tedpeterson1156 🙂Я всего лишь сказал, что приготовленное блюдо просто великолепно!
I love how you said ," live for the present"... if you ask your little helpers what time it is, they will say it is now and NOW.
I was just talking about making some red beans and rice. Your recipe looks good. I'm hoppin in my pirogue and headed over.😜👍
Cowboy Kent is a national treasure that must be protected at all costs! Sending you big ❤️❤️❤️❤️ from San Diego, CA. Hubby was stationed in OKC, OK; we met some of the best people we know in OKC. Good times/memories/people.
My old LSU year book said that they'd add a big spoonful of sugar to their beans, when cooking them and that's what I do. Then, you need some hot sauce. Umm! Good stuff.
GO TIGERS!
Great recipe again. Thanks Kent, and God bless America.
So yummy and gets your belly just where you want it to be ..full 😁
Great Words
Taste even better the next day
I just don't know what's better his recipes or his advice!!!
We thank you for watching
❤❤❤🇵🇰
God Bless !
You are something else Kent Rollins ! God bless you !
Now this is perfect stoner food no cap
Kent, you are a blessing to this world.
Outstanding recipe for Red Beans and Rice Sir. Love me some RB&R LOL. I agree that everyday is a blessing and I was over joyed to learn yesterday that I am now cancer free from throat cancer which I have been fighting for the past year.
Hey CK…my son just made your red beans and rice recipe. I’ve both made and had red beans and rice before. I have family in the south who’ve made it for me. You’re RB&R is the absolute best I’ve ever had. Period. Thank you very much for the recipe!
I like smoked pork hocks and Andouli sausage. But you gotta have that trinity sautéed just after the sausage first. I soak my beans and simmer very gently for 3 to 4 hrs. Then you break them up with the spoon to add a little starch and thicken. A little white rice and Louisiana hot sauce to top it off. Incredible 😋
Sounds great
I’m a Cajun from south Louisiana and we always mash some against the side of the pot to thicken the beans, same with white beans. Looks delicious!
Love red beans and rice I lived in nola many years god bless you and yours and thank you for remembering are soldiers and sailors I served in the navy and cooked up red beans and rice so many times for my loved ones. You are gods friend sir.
Thanks Mark so much for your service and God bless you
Thank You. Kent this was a master class I have a feeling that this will become a staple for a long time to come.
God bless these recipes and the cowfolk that give it to us!
i dont even need the rice. just a bowl of beans (of course w/a ham hock) and some cornbread. um yummy. love your videos.
I used to make this for my kids when I was in the Service. I put large link sausage in mine cut in half circles, browned in the pot. Once removed, then the kidney beans are added and simmered to perfection. Cornbread is already in the oven. Add the sausage back to the pot near the end. I could feed all ten of us and have seconds!
We all miss Justin Wilson! A true belt AND suspenders fellow. My wife and I were always fans of the shows he had on PBS. And made a lot of the recipes he demonstrated. Thanks, Kent.
Grandma's recipe was so good that I used anticipate every Friday night. Good times brother.
I learned to eat Red Beans and rice from my sister who has a Puerto Rican Husband. He grew up with it since he had 7 siblings. It stretched but also had no meat. But I'm Mexican and never had them. Now I crave them from time to time. And since I'm Catholic and observe meatless Fridays, that's usually when I cook mine. Just watching you make it is making me hungry. I'm making it for tomorrow and on Saturday, I'll add some bacon to it. This is GOOD EATIN'. Thanks for stirring my taste buds.
Love the onions, garlic, celery, green peppers for mine. Don't eat pork, but would sure cut off two slabs of turkey ham or add a few cut up slabs of beef bacon and the rest of the ingredients! Some recipes call for brown sugar. That might be okay, too. My mom made baked beans in the oven for church doings which often turned out hard as rocks. The way he makes it would have been so much better than Mom's.
My (Louisiana) mom used to make these, love 'em.
Wow Kent, you read my mind. I’ve been hoping you would do red beans and rice and you made my mouth water for some. We are not promised the next moment and I thank our Lord for each day he wakes me up. God bless you and Shannon. Would love to see your version of Black Bean soup. I really love it.
The Beagle cracks me up. I live north of Shawnee and you're right the last few weeks the mornings have been awesome. As always you all make me smile. God bless and keep you.
I love making this dish. First did it in 1996. HINT; you can do it with a ham hock. after two hours, strip all the meat out of the hock and toss it in the mixture. It's so good.
My husband's parents were missionaries in my country, my husband was born here in the USA, but during his childhood, adolescence and adulthood, he lived between the USA and my country of origin, Brazil. And I'm trying to learn about the cuisine here in Louisiana, because like you, we also live in Louisiana. The cuisine here is rich in flavors, aromas and a lot of history, I believe your channel will help me make my husband happier! I wish you and your family success and blessings!
From a Oklahoma boy that was transplanted in the Deep South Many. Many years ago here is something I do that is really good. I make my Red Beans and Rice exactly the same using ham and or sausage (yes both) and this will blow your mind I also add hamburger meat (after browning it first). Sounds crazy, give it a try, you will be sold on it!
Nothing like Puertorican Red beans and rice. Best of the best!👍🏼
Not only the Best in The World but an All American too !!
Love the beans and rice recipes!
Thank you Kent for helping to teach me to cook!
You are so welcome
Oh my Kent I could eat your food every day... 365 a year! Those smoked pork steaks.... beautiful and with the beans... just perfect!
Hi Lulu...