Red beans and rice | Southern U.S. style
ฝัง
- เผยแพร่เมื่อ 26 มี.ค. 2021
- Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit: trythryve.com/Adam
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water: www.seriouseats.com/2016/09/s...
**RECIPE, SERVES 6-8**
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done - 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans. - แนวปฏิบัติและการใช้ชีวิต
Vinegar? Really? Are you just avoiding me now?
Top 10 anime betrayals 😱😱😫
You're not nearly acidic enough, kid
Quit your whineing
What a complicated relationship
Remember he adds you for sweetness too and he added a pinch of sugar.. Yep I'm convinced he has something against you now.
Adam (probably): Wow I'm hungry, which ice cube do I feel like eating today?
pure demi glaze with brown rice sounds like a good week-night meal
@@russainhockeypuckman7376 no joke I really want to try that for his bolognese recipe
Bean
4th
@sookable h vinegar leg is on the right
Pro tip: Use the water for soaking the beans to water your plants. The water contains a lot of nutrition that is just going to waste. My mom does this everyday with all the vegetables she washes and our plants look quite good
Do you add salt to your bean soaking water though? I would think that would be bad for the plants but idk
@@redsunrises8571 His mom probably doesn't add the salt while soaking, it's not really necessary, specially if you have 8+ hours soaked before you cook it
This is an awful idea if you're adding salt. It will kill the plants.
You should never use salt while soaking or boiling beans because they will stay hard and unpalatable. Add salt once they're well cooked.
@@mickc6700yeah it makes no sense why you would arbitrarily add salt before you even start the real cooking
Thanks Adam! In North Texas, where I'm from we always used Pinto beans although everybody called them Red Beans. I'm nearly 80 years old. When I was a kid, some kids didn't always get enough to eat, so at school every Tuesday was Bean Day. A big plate of beans and a stack of cornbread muffins and a dish pan size of red bean gravy on each table. Also usually had hot dogs for meat and some kind of vegetable. The best though was the red bean gravy the cafeteria ladies made. You could have all the bean gravy and cornbread you wanted. It was fantastic. I really loved that. When in my late 20's I was back home and looked up the cafeteria manager to try and get the gravy recipe. She said "I bet I've had a hundred kids ask about that, but I just don't remember". My favorite meal has always been cornbread and red beans with a big slice of Vidalia onion and a big slice of Beefsteak tomato. Key ingredient for the beans is cummin.
Mesquite BBQed Lamb. Another area speciality a whole lamb cut into pieces about 3/4 " thick and Texas (Deep Pit) BBQed over Mesquite coals. Before the last man died who used to do these community bbqs I got the BBQ sauce recipe from him. A friend and I got a whole lamb and made a pit with chicken wire over a piece of road culvert. The sauce was basically a vinegar and mustard sauce, then about 30 minutes before its done you add ketchup to the mix. Cook very slow for about 6-8 hours. Near the end it still didn't taste quiet right, so I went to town again to ask him about it. He had forgotten to tell me about lime juice. This made all the difference!
I've often wondered why nobody has included this in some BBQ restaurant. Lamb cooked over Mesquite coals just has a completely different, very exotic taste, no lamb whang at all.
One last thing. For these big community BBQs we always had a kettle (old fashioned wash pot) of beans. Some people used to get a few Mesquite coals out of the pit, crush them and put them in the bean kettle. It adds a really good smoky taste.
Thanks again!
I’m from north Texas as well and fondly remember growing up with Granny’s red beans and cornbread (which were pinto beans as well, we just called them red beans for some reason). She would have been 90 this year.
Interesting comment, thanks for the anecdote! You've inspired me to try making the lamb.
Thanks for sharing mate! That lamb sounds well good!
Thank you for sharing
Bro... coal in the beans???
I'm a very lazy, unimaginative cook but one thing Adam has sold me on completely is tomato paste. A squirt of that into a skillet or sauce pan makes such a big difference for almost no additional effort. I swear I use it in practically half the dishes I make, now. Thanks, Adam! 🍅❤️
Consider garlic paste and pesto, or a tiny bit of sesame or fruffle oil, makes things taste so fancy
@@hudsonja I believed you ntil you said truffle oil.
Another great paste to use is anchovy paste. As long as you don't go overboard it won't make a dish taste fishy and it does wonders adding a kick of umami flavor.
Yikes
Worshchester sauce, anchovies, dried mushrooms and just straight msg if you want are all great ways to add body and flavour to a dish without too much additional effort
I really like how adam throws in the little useful tips like how to cut the vegetables without just assuming poeple know
I can't remember the last time I cooked with red onion and I couldn't remember why. I watched a divas can cook video and this one back to back and they both mentioned red onions can get slimy.. ding ding, that's the winner. I didn't know size affected how it cooked either. The more you know!
Kenji is really good for that, he cooks with a go pro so you see everything and he gives a commentary of tips and tricks, I really love his style
True because if we knew we wouldn't be watching this 🤣
@@Ena48145 They are too pungent for my liking.
I knew that voice was familiar! Adam.
dehydrated mushrooms are also another good meatless alternative, I honestly often use both dehydrated mushrooms and smoked paprika.
also, I love using rice to thicken up the juices from beans and tomatos for extra thick beans that can be used as sandwich filling without leaking :)
My north African family will always remember this in winter .
Pro tip for you chefs out there: smashing some of the beans against the inside of the pot helps thicken it up by filling it with cooked bean starch. Real good stuff
Gotta admit - I use a crock pot on low for a few hours and give those suckers a few hits with a potato masher about halfway through (just before adding a half-pound or so of sausage), and they come out really creamy.
I learn that tip from Chef John over at Foodwishes.
Aa,źAaaààAa
rajma chawal
@@mikerichards1096 Agreed
Brazilian here, beans and rice are our daily basis eating. Generally we eat it with some kind of protein. It's like a nacional treasure, literally everyone, least to east, north to south, poor an rich eat it.
a gente tá em todo o lugar mesmo, não é possível
Feijoada!
beans are protein
Feijoada FTW! Adam should try doing it
Its a national treasure of every country. We North Indians usually have them every Sunday afternoon.
I actually do the sugar + vinegar for most of my foods. The sugar might be maple syrup, honey or mirin and the vinegar might be balsamic vinegar, lime or lemon. As you said, not enough to affect the nutrition but it really balances the flavours and makes everything so much better.
About the sponsor for this:
At least the German association of gastroenterologists have called microbiome analysis like it "expensive and nonsensical".
Plus, on the website, they mention "leaky gut". A condition exclusively recognized as being a thing by the alternative medical community...
Yeah, a lot of gut science is bs.
I'm a big fan of Adam, but I agree that he sometimes has bullshit sponsors.
As a Brazilian person, watching you cook rice and beans for almost one hour is crazy!! I cook this basically all week, I just use a pressure cooker. And only now I realise how much time it actually saves kkkkkk
Prinitivo here
Lacks beef, would complete, I'd live with Beans, Rice, French Fries and beef for a long time
But great, I though americans didn't have rice and beans
In Colombo we use pressure cooker also for this recipe
@@fahey5719 would you GENIUS understand that we are talking about the Brazilian experience and daily routine? Or is your America-centered world view too hard to deal with
@@marcos11vinicius16 LMAO or should I say Kkkkkkkkkk
One of my favorite things about Adam is how flexible and open minded he seems to be. A lot of the time he isn’t speaking as if his words are absolute fact, he’s telling you what works best for him in his experience, but he openly acknowledges that other people and cultures have their own successful ways of doing a similar task.
Adam is like the Molto Mario show for a newer generation. Mellow and laid back counterbalance to all the aggressive cooking competitions, whether explicitly competing for a prize or the implicit can-do-better flexing from Uncle Roger and Joshua Weissman.
Cooking is more art than science (unlike baking). It's all about personal preference: just because one guy likes it one way and other guy likes it a different way, doesn't mean they're not equally valid.
@@sammiller6631 Agreed, though to be fair, Joshua Weissman's "but better" videos are more to show how you can outdo fast food quite easily if you take the time to make the same thing at home. I think it's a good thing to show people how to make the unhealthy food they eat often at home and in a slightly healthier way. His showboating is really just a way of pulling people in because clickbait is necessary to compete these days.
I think its that acknowledgement that keeps the comment section from becoming "i do this" "i do the same thing but this" (which bugs because its not the same if you do that haha)
Yea
Adam has solid recipes, but his community really cooks, too, THANKS!!! 👍❤️
Wow, what a straightforward a great cooking video. You made this super inviting for someone such as myself who is scared to cook anything other than eggs. Thanks for the videos (:
Never understood why "Rice and beans" was seen as a poor quality meal: It's quite literally one of the most complete meals you can eat hands down.
Probably because the ingredients are generally very cheap, making it a food associated with poorer folks. Here in my country, a lot of people call beans the "poor folk's meat".
@@OEpistimon Huh, nice. I didn't know people eat beans, or at least as a staple food, in Greece.
Edit: Grammar.
@@rafaelsanchez580 Φασολάδα and Γίγαντες are pretty much the biggest bean dishes of the country. Really tasty.
@@SkywardKkalox γίγαντες στον φούρνο 👌🏼(+λουκάνικο)
In my country, any meal without meat is considered "poor". To the point that kids who brought egg sandwiches to school (cheap protein substitute) were bullied for being poor. Classism is something Americans will never truly experience or understand.
But I have to know if we actually have to soak the beans. I’ve been cooking without soaking for years. That’s how they taught me in Mexico. I wish I knew if soaking is actually better.
They cook faster and are better for you if you soak them and rinse them at least once. I start soaking them days before I'm going to use them and change the soaking water daily. 🤓🍻
edit: PLEASE STOP REPLYING TO THIS. I DO NOT WANT TO HEAR ABOUT BEANS ANY LONGER. no, it's definitely not necessary. everyone has a different opinion on them (and even the research is split), so i won't tell you what i think personally, but i've never soaked beans and they've always come out great for me. it's the sort of thing that you get passed down from your family and never question, and honestly i think that's fine. who really cares if one method is slightly better than the other for whatever reason? they all work.
The crossover we didn’t know we needed, but the crossover we deserve.
Shill
@@alsaunders7805 your opinion on this means literally nothing if it's not backed up by research
this sounds awesome, I was just wondering what else I can do with beans other than refried beans and bean soups ... this sounds perfect and easy
So totally cool!! I love the pace you keep. I abhor agonizingly long videos consisting mostly of the cook chopping, stirring, stuffing a blender or loading the oven.
I am so looking forward to making this.
Thanks a bunch!
I didn't notice this before, but layering the real-time sound of chopping over the sped up video really helps to emphasize the "walk, don't run" approach to cutting vegetables that you talked about. Nice touch!
Bean
Bean
bean
your mom.
Bean
I'm more of a "Green Eggs and Ham" person, but "Red Beans and Rice" looks nice too.
Ok
Clever joke
@FALCON GAMING ok
@@K3b1bisLtu o k
Long live the empire!
I just made this - I omitted the ham hock for smoked paprika and gave it a few splashes of Maggi at the end. Very delicious! It’ll become a new staple for me. Thank you for sharing!!
...try Maggi on hard boiled eggs......................................................................................................................... (you can thank me later) 😉
Very inspirational video, thanks a lot for your advices, I'll try this soon.
For meatless flavoring alternatives, I’ve fallen in love with white miso paste. It seems weird to put in a lot of recipes, but a tablespoon or so will add body, umami, and thickness in place of meat or cream. I just made made lentil shepherds pie earlier and white miso paste was my flavor savior
If you're good with fish but not other meats, HonDashi is fabulous. Smells like fish food, but it adds such a great flavour depth.
Another actual meatless option is rehydrating some dried mushrooms and using both the mushrooms and the soaking water
ooo thank u for this I'm definitely going to try it!!
yeah I just made this without the ham and I have to say it all tastes a bit... vegetable stew. I think I should have at least put a stock pot in.
Shepherds pie is made with lamb so you definitely didn't make shepherds pie. You made lentil pie.
@@tribulationisuponus9245 Folk around where we lived liked to call it "Shepherdess Pie". No need to get high n mighty.
Ever since adam’s video explaining that most kitchen accidents happen during the veg cutting phase he takes an active stance in explaining the most safe techniques to cutting fruits and veggies and I really appreciate that
Hi Adam, I made 1/2 the qty ( that's all the beans I had on hand ). Exactly as you showed, turned out delicious. Thank you for sharing this recipe. 👌
Great explanations!!! Thanks for answering to all coming up questions!! Really good !!😄👍
Wow, a video not on the schedule?! A surprise to be sure, but a welcome one.
I know right!
We will watch his recipe with great interest
I'll add tomato paste, that's a good trick!
he really makes these fast. i'm always surprised at how quickly he uploads.
*a surprise to be sure
Beans are probably the closest thing we have to "superfoods" and Adam's idea of simply freezing them in ice cube trays is incredibly efficient for getting nutritious food for the entire family after a long day's work. Cheers!
Bean
Bean
@@K3b1bisLtu Lol thank you! My bad
@@JuicySteak223 My bad, thanks!
Bean
Very informative thank you, learnt a lot about how to improve my cooking when cooking beans
Man! oh man, Adam, what a great recipe for red beans and rice. I'm already salivating! Love the educational piece and the science around it. Love the plug on gut. I never knew it existed. Doctors never talk about the good and bad bacteria. And I must say thank you to the tip on how to cook brown rice. I've tried to cook brown rice but I ruined it. The fact that I can cook it as if I was cooking pasta that is a wonderful suggestion. Thank you so much!
In India we have "Rajma Chawal" which is also considered a comfort food
My favorite. And pretty easy to make if you have an Instantpot!
I think my boyfriend could eat Rajma Chawal at least 3 times a week^^'
It has a version all across the world it's really nice
I'm from India and never heard of this maybe it is North Indian dish
Here we have Paruppu Usili and Sundal Masala
@@debodatta7398 it's the same dish
That comment about every southern culture having a dish similar to this is really interesting to me. I know the southern US has this, but India, an entire ocean and continent away has Rajma, which is kidney beans in a red gravy and rice, literally the same thing here. It would be awesome to see what kind of factors influence cultures to develop such similar cooking methods and foods
One factor is probably just what is viable for agriculture. Beans and rice grow well in hot climates and people inventing new dishes tend to try all possible combinations and if its nasty never make it again.
A tendency for spicy foods in hot climates has 2 factors helping it, one is that capsaicin is an antifungal agent so hot wet climates will have more naturally spicy plants to fend off fungus. The other key factor is how spices are also normally preservatives or atleast cover up spoiling food tastes making it very valuable prerefrigeration in hot climates, and in cold climates if there is snow on the ground the outside is litteral a freezer to preserve all your food so spices for long term preservation is less needed. (Obviously Europe highly valued spices which is part of what kicked off the age of European exploration as they tried to find better trade routes to india and beyond, but Europe's colder climate resulted in less spices being naturally available and why british food has a reputation for being bland)
@Deerheart What do you mean "when did Koreans get spices"? Every culture has spices. Flavorful things grow everywhere and all peoples have cultivated them.
@@jasonreed7522 Are we sure that the bland British food thing is actually true, and not just a stereotype that stems from wartime rationing?
I think it's as old as civilisation itself. The first crops domesticated in every ancient culture in the world were grains and beans, and before that, it's what the gatherers hoovered up while the hunters were out in nature's butcher shop grabbing the steaks. It's possibly older than humans being actual humans. There's some evidence that Homo erectus did it first.
And as anyone who's ever spent time around men watching pro football knows, we humans love our caveman roots.
Rice needs lots of water and has generally been grown in warm + wet places. Southern China, India, Honshu, the Southern US, etc. You don't get much beans and rice in Northern Europe or Minnesota because you don't grow rice there. Instead the beans (or other legumes) combine with other grains. "beans on toast", or dipping bread into your mushy peas, or whatnot.
From what I learned salting beans before they are cooked allows the sodium to bind with the germ, and thus that atomic bond will prevent your body from absorbing and processing the protein of the beans and you lose it. Beautiful recipe you shared, looked delicious. Smoked ham hocks rock. Oh yes on the dried ground sage. What a gorgeous bowl of deliciousness, thanks for sharing!
Adam.... Tis sooooo refreshing listening to a human speak with such a fine, free from goofyisms and other unneeded and unwanted lil idiosyncracies, voice. Your vocabulary, inflection, tonality.... Delivery are all perfectly inoffensive and very easy and enjoyable to listen to.... Your content is great, concise, insightful, to the point, but also quite helpful.... If you have a huge package, you might just be a triple threat, ha.... Anywho keep it up my good man and you shall go far! Thanks for sharing your gifts with the world and good luck mane!!!
Bro talks about appreciating someone being free from "goofyisms" and immediately debases the comment with lewd sex talk. wtf
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Here in brazil we basically eat white rice and black beans daily, it's the base of almost all the plates!
Can you tell me some Brazilian cooking channels?
In Haiti also
@@kanhaiyajha6482 You can easily find them just by searching "Brazilian cooking" on TH-cam! Channels include: Brazilian Cooking Class, Cook Like a Brazilian, A Cozinha do Ellioti: Gateway to Brazil, and Luciano Restin (in Portuguese language).
@@ThreadBomb thank you for taking the time.
Weird, I only ever see black beans in feijoada. We eat the brown striped beans over here.
The moment Adam mentioned he was lacking in lactobacillus i automatically thought "you should drink Yakult"
Just ferment something.
Same omg
Yakult! Damn I love that drink, I wonder if it's sold in the US?
@@emanatingauras4017 Yeah, it’s usually at Asian marts. Probably online too but that’s a guess.
Fuck those pills that give lactobacillus.
Just drink Yakult.
Made this for supper. Easy, tasty and if you don't have exactly everything you can modify at will. Thanks Adam. I now have another go to meal in my dinner arsenal.
just followed this recipe, turned out delicious! thanks, Adam!
Louisiana native here, and beans and rice are indeed a local staple that I've eaten all my life. Not only is it a nutritious dish if you watch the sodium and fat, but it's also incredibly inexpensive. This is probably why it became a staple in the first place.
Btw, you forgot the cornbread! I personally don't eat it all that much, but I've hardly ever seen a meal of red beans and rice without cornbread. People love that stuff down here lol.
I suggest pulling the ham-hock out at the end, picking off the meat/skin/fat, then rough chop what ya' like and add it back to the beans. It can yield more meat than one might expect.
Oh, and in the past I've used smoked turkey necks as an alternative (they also yielded more meat that I'd anticipated after separating out the bones at the end).
My mom would do that with lentil soup when I was a kid.
I guess it depends on your priorities. If getting that little bit of extra flavor and texture in a single meal is more important to you, do that. If, on the other hand, you want to maximize flavor for more than one meal (for the least amount of money), then do as Adam suggests, and reuse the hammock for another meal.
Another alternative is just finely chopping bacon and adding it. Its easy to get, gives a great flavor, and as long as you chop it finely it essentially melts into the dish.
Yessir if you cook that hamhock or smoked turkey neck long enough they just fall right off the bones that we later take out of the beans
Yup, that's what I do and it makes the meal so much better.
One of the best clear voice explanations and yummy 😋 waiting for family to enjoy. Run for it to gobble gobble down before its gonna gone
I'm waiting impatiently for this to finish cooking it smells amazing.
Yesss. I work on a tug boat in Louisiana. Red beans and rice is the way to make a deckhand smile.
I love the Delhi version of this dish, Rajma Chawal, simply Red kidney beans and rice. It's my favourite thing to eat when I go back to my folks house.
Was waiting for a rajma chawal comment lmao
Brown kidney beans too 😍
@@varada3106 why
@@saiarjunallamaraju7403 It’s a different version of Red Beans and Rice!
I think the ice tray idea is brilliant! Which is why I am going to try this ! Yum!
Great recipe Adam! Thanks for all the great tips!
"I'm going with red everything..." Pretty sure that celery is green
Nothing a little red nail polish cant fix
@@vigglewiggle5396 semi-gloss red spray paint is easier
Colorblindness?
Could always just use rhubarb
Forbidden celery
Hey neat, rice and beans are THE food down here in Brazil. Glad to see how other cultures/people make them. =)
@Árpád Well now days the correct term would be something like "perifery nation", since you know... the Cold War is over and the socio-politico alignment of nations is kinda irrelevant atm. .-.
Developed, in-development and sub-developed does not explain other aspecs that are important for the lobal stage so it was "recently" thrown out. ^^
@@joaovitorreisdasilva9573
Oq o cara tinha dito?
@@leandroisaac2000 "Third world", ele provavelmente estava tentando ser ofensivo, mas usei a oportunidade para corrigir o termo incorreto que infelizmente é popular por causa da guerra fria. '-'
@@joaovitorreisdasilva9573
Os estúpidos dos americanos adoram falar isso pra se sentirem superiores. Da até peninha de uma pessoa ter um caráter tão bosta né?
@@joaovitorreisdasilva9573 Kkkk provavelmente eles falaram que esse tipo de comida e pra gente pobre kk melhor comer comida de pobre do q me entupir de hambúrguer, e alem do mais vc vive mais.
This really helped me and I just finished mine💞💞I added crayfish instead of ham
Excellent clear concise commentry. Enjoyed. Thank you.
My mom taught me to soak pinto beans with the juice of 1 lime, they end up looking like white beans and get sooo creamy is so good
Beans and rice have been one of my favorite combinations for at least half my life! I love all beans, and brown rice is amazing.
I just tried this recipe last night. Turned out pretty good. Thanks for the inspiration
The best red beans and rice I had was in Biloxi Mississippi, now I make it in upstate new york with kielbasa a perfect dish during the long cold winter
I think the tomato on top of the trinity makes this creole vs. cajun. Nice Job! My favorite tip is the celery leaves at the end. I saw you cut them off of the stalks at the beginning and I was like NOOO!!!! So much good flavor lost!!! Then you wowed me at the end with using them as a garnish and now I am sold on this!
A good visual joke when he said “I’m going for red everything” would have been to replace the celery with rhubarb
Eew 😂
No
Folks, they said joke. Not actually add the rhubarb, but to use it as a humor prop.
@@dumbo800 yes, Joke is appreciated. Don’t worry :)
lol dying
went to the Jazz Fest. in NOLA one year and this is basically all I ate LOVE beans&rice.
So nice to see some appreciation of celery leaves as a garnish.
"Be conservative"
Proceeds to grab a fistful of salt and yeets it into the pot
Conservatives tend to be salty lately, so it checks out ;)
For that amount of food, that makes sense.
@@kcbsuiejd bruh stop lmao
@Obama IV 'Nah' is not a great argument bud
@Obama IV your personality doesnt reflect your name does it
I'm SO glad I discovered your channel! You teach just exactly how I like to learn, and am trying your pot roast this weekend, and definitely trying this one too! My mom's family is from the South and we had this many times, but could never get a recipe out of any one, so thank you!
Nice recipie, liked your format and information. Thankyou...will give it a try.
Great video, I grew up eating red beans and rice and I still have it once in while. I really just forgot the recipe, so now I will try yours.
Took inspiration from this recipe to make beans and rice tonight! Added corn, spinach and canned tomatoes. Great dish!! So healthy and low cal too :)
Oh my goodness!!!!! That ice cube tray hack 🤯
Absolutely LOVE it!!! Adding that to the arsenal of kitchen genius! Thank you 🙏🏽 💕
I recently moved to Louisiana from up north and I've made this dish a few times, just with andouille sausage instead of the ham. 1 point I need to make. It is absolutely worth it to pay another few dollars for a bag of good beans. The Camellia's brand of red beans they sell in every grocery store here are excellent. The texture is way better and the finished product is just so damn good.
I lived most of my life in the New Orleans metro area and we always used Camelia Red Beans. When I moved to San Antonio I lamented the shopping trips when I couldn't find it. It seems to come and go from the grocery here, but when I am able to get them I am a happy camper.
Don't forget to squish a few beans to add to the thickening power of the gravy. Looks delicious, Adam! Great video, as usual!
Dear Adam, you are indeed right when you say “most warm weather cultures have a version” of this. Here in India, this exact dish is called “Rajma-Rice” and is one of the most commonly had lunch dishes on a warm day, particularly in northern India. 😊
Beans truly are a musical fruit and this dish is a symphony.
What?
Musical. Lol 😂
I've made this recipe maybe 15 times now and I love perpetually having freezer beans. Thanks Adam!
Looks tasty! Here in Brazil we use to eat a lot rice and beans! Next time you can mix red and black beans, put them in a pression pan and add 2 or 3 bay leafs too! 😋
It’s crazy, as a Brazilian, watch other nations do the Beans and Rice combo totally different from the way we do over here!
You need to demonstrate.
We have a rice and beans dish in India called "Rajma Chawal". Its one of my favourite comfort foods. Hope to test dishes from other countries as well
Just curious, how do you guys do it there?
It feels like every culture has its own form of beans and rice, ESPECIALLY Latin American ones. Back in Puerto Rico we do it WAY different too
Eu tmb mto estranho né kkkk
I like your choice of ingredients and the beans looks so colourful. It pairs so well with the rice.
thank you mr raguuse this was a simple and easy to remember example of how to use Ze beanz
that celery leaf as fresh herb trick has seriously helped me so much in the kitchen. Cilantro gone bad and I only notice when I finish cooking? To the celery!
With a lot of bean dishes in this sort of style (and also soups) I have always used ham shanks. For one, that is what my mom used and I learned a good amount of my early cooking from her. Secondarily, out here on the west coast of the US, I find them more easily. Also, it has more meat and you can fish them out, chop up the meat, and add it back to the beans for a little more textural variation.
I will have to make this soonish, as I dearly love a legume and rice dish
Brazilian here, just a tip if you want to cook you beans faster. Use a pressure cooker! You can use a cheap one or an instant pot, throw the beans with some water and a couple bay leafs and freeze what you’re not going to eat at the moment. When you want some beans, thaw the frozen beans and flavor it however you want it. (Warning: Don’t freeze it in ice cream containers, if you know what I mean)
Nunca vi gringo usando panela de pressão só em restaurante acho q eles tem medo. Mas oq me chamou a atenção foi ele cozinhado arroz. muito estranho.
@@heitorv6083 Eles usam mais a panela de pressão elétrica (o instant pot) e a maioria não sabe cozinhar arroz sem uma máquina de cozinhar arroz, triste...
@@heitorv6083 Ué, que que teve de estranho nele fazendo arroz?
I like when you explain. So informative and healthy. What more do I need?! Cornbread and enjoy 🤤😋☺️
Wow! Never thought about the ice tray trick! This is perfect for me because I’m the only one in the house who eats them! Thanks!
Psychologist: Bean ice cubes aren't real, they can't hurt you.
Bean ice cubes: 7:15
Did you actually just toss the perfectly fine bottom of the bell pepper? I'm shocked
considering he's going for a medium dice he could DEFINITELY have used it.
If you look closely, he also tossed quite a bit of the onion. I don't remember the video but where I was actually shocked was when Adam drained the egg white trough his fingers down the sink when he only needed the yolk. The main source of food waste is buying too much and trowing it out after it expired, but I would still appreciate some more awareness in the videos. For example, I always like when potential uses for leftovers or not fully used ingredients are brought up.
@@corvus_monedula agreed
@@corvus_monedula He's mentioned before that (at least with onion), if he can save time by sacrificing the outer layer of onion instead of just peeling the skin, he'll generally do it. "Call it wasteful, but I call in setting my priorities."
@@joshday4933 I'm aware of that. What I meant is that he stops cutting somewhat early when approaching the root end. Might have to do with the onion being difficult to hold but you could rotate it and continue cutting.
Totally won me over with the "Crystal Hotsauce". My personal favorite after 40 yrs of red beans and rice consumption. Mmmmm.
Adam's got a few refinements, but I made a version of this all the time for my kids because it was so economical and fricking tasty. Best family recipe of all time IMO! Nice!!
Thanks for a very though explanation and great recipe. My experience is that a touch of hot sauce brings out the flavor. I will sometimes add chopped smoked ham steak to this dish instead of the ham hock, sold in an 8 or 16 oz plastic wrap in most supermarkets.
Rice and beans are a daily basis food here in Brazil, we are so used to it that we say "make rice and beans" in a sense of don't making something unnecessary hard, keep it simple like rice and beans
This looks good. I was looking for a bean dish so will try this out.
Well this sounds just wonderful, I was from a poor upbringing but my mom just used white navy beans with noting added, I have to try this recipe. THX
adams: "cooking rice pasta style"
asians: "so....you have chosen death"
Uncle Roger entered the chat
Agreed. If you think that is a cooking method you should not be making cooking videos. Only a human clown shoe would cook rice like that. Get a rice cooker at the very least.
@@Ross401 People making comments like these tend to not have cooking experience themselves and are just riding off the bandwagon started by Uncle Nigel (nothing against him, he's an incredibly entertaining man who puts out amazing content.)
Cooking long-grain rice in an excess of water and then draining it (which Adam is doing) is a perfectly valid method of cooking rice. You don't even have to look far from Asia to see this method being employed, as this is a method that is also traditional to the peoples of the Indian subcontinent. Adam has already made an very insightful video covering the many methods of cooking rice and their justifications.
Only a human clown shoe would so blindly and ignorantly write a comment on a subject on which he has little knowledge about and try to pass it off as definite fact.
@@tristantfly dont do that with short grain rice
@@Ross401 I am an Indian and I don't like the rice cooker/ pressure cooker rice. It feels heavy. The pasta style tastes light and fluffy. Maybe it is due to the type of rice we eat. Medium thick unpolished grains.
back when I was a kid, I never really enjoyed red beans and rice, that was probably because my dad sucked at cooking it. I really want good red beans and rice now
Omg this dish looks so good. Been looking for an alternative way to cook kidney beans because I was tired of my Indian rajma recipe. Will try this for sure.
Been cooking them for years … every monday won’t give my secret but all I know is they are awsome … there are so many ways to make them . Respect ✊ to everyone’s way ,
Here in Brazil, we eat this everyday and it's amazing!!
my respect for adam rises every time he uploads a video JUST BECAUSE of his ad transitions.
Yes...it looks sooo good! Thanks!
I could even do this because your tutorial is well done!
So I tried this recipe, and earlier I bought some dried mango powder based on another of Ragusea's videos. I decided to try it in here to supply the sweetness and acidity and it was amazing.
Adam is such an honest youtuber, and it has been such an amazing time watching the channel slowly get better along. He's constantly correcting/improving ideas from older videos and I appreciate it a lot. When he first got his food delivery sponsorships, I was concerned about the environmental impact of such service. I messages him asking about it, he sent me a peer reviewed study proving they actually reduced carbon footprint and brought it up in the next video he did. Great work man!
I grew up with a mother from New Orleans and for us, the meat was pickled pork which is very hard to get outside Lousiana. So I typically go for ham steaks because they taste similarly. Almost any kind of sausage works too (including andouille sausage). These days I use Brown basmati rice which have a really nice flavor. I also put some pepper in (mostly red pepper but it varies) but as I get older, my tolerance for spice has declined somewhat. Also instead of soaking overnight, I boil them for an hour which is how my mom did it. That said, my aunt had her own recipe which wasn't the same so most New Orleans cooks have their own versions.
What a great tutorial! Thank you!