Red Beans and Rice
ฝัง
- เผยแพร่เมื่อ 20 ก.ค. 2024
- This Red Beans and Rice recipe takes you for a full Louisiana experience. Chef Tom starts off in the kitchen to put together a ham-hock stock a day earlier, then moves this creole delicacy to the Kamado Joe Classic Joe III. Take a trip down to the American South for this comfort food classic.
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00:00 Introduction to the recipe
00:32 Put together the ham-hock stock
03:03 Move the stock to the stove and soak the beans
04:44 Strain the stock
05:55 Shred the meat shanks
06:15 Prep the grill
07:23 Put together the cajun mirepoix
09:05 Set aside the fat layer from the stock
10:04 Add ingredients to the dutch oven
12:34 Add the beans and stock hock stock
14:49 Put it all together
15:23 Grab a bite
As someone who grew up in New Orleans and still lives in the metro area, I typically cringe at how bad people destroy our local cuisine. Although you added your grilling flair to it, your execution of the dish is pretty spot on. A sincere thank you.
Except he should have soaked the beans in the ham hock stock overnight. That was dead wrong. It's all about concentrating flavors in Cajun cooking. He should have known better than that.
There is never one way to cook or skin a cat. To each his own.
@@AnonYmous-gw5it Sure. I know one thing; jealousy and hate have no place in ANY style of cooking.
Agreed, you need the holy Trinity! Onion, Celery, Green Bell Pepper!!
This recipe may pass through the gates is my vote. ¯\(°_o)/¯
It's amazing how such a simple dish changes from region to region; From south Texas to Louisiana to North Florida and South Florida to Cuba ,Puerto Rico. Jamaica and the rest of The Caribbean. Well Done Bro.
This recipe is AMAZING. I had to tweak it for the range and was awesome. As a Louisiana French Creole myself, please be aware that the Trinity is native to both Creole and Cajun cooking. Creols will call it the Creole Trinity and Cajuns will call it the Cajun Trinity, and neither may be aware that the other does it the same (or similar). Rock on, Chef Tom.
This shows how different rice and beans are depending on the region. In Costa Rica we don't use stock for our rice and beans (mostly with either small red beans, or small black beans). We just use water, but you can add during the cook a good piece of meat like pork (particularly for white beans) or some beef. After the cook, while you prepare the rice, you add some aromatics to it (cilantro, and a sofrito of fried garlic, bell pepper, and onion, in my case like my mother does it). In Limón province, which is in the Caribbean, the locals (mostly descendants of Jamaican immigrants) even add some coconut milk to the recipe.
Even in Louisiana you can use water to make red beans. You don't have to use stock. Like any traditional dish, most people have their own version.
Rice n peas. My mom is from Limon too.
I grew up on southern red beans and rice. A nice smoky ham hock and some good Tabasco sauce just made it so great. Good video and recipe Chef!!
Yum Tabasco 😋 makes everything taste better
I used to dislike any bean that wasn't green. But by discovering preparations and cooking methods that my folks didn't even dream of, I've come to appreciate the potential in flavor and texture of those legumes that need that extra time. This recipe is a perfect example on how to do it right.
Yeah i mean hella Seasoning and veg and a saucy broth, but you CAN buy them already cooked lol in a can.
Camellia Brand Dried Red Kidney Beans is the brand of red beans most people use for red beans and rice, you can find them on Amazon.
Their skins aren't as thick as the typical red kidney beans found at most grocery stores, I would also use Camellia Red Kidney Beans in a chili recipe.
Thanks for the tip, we will check it out!
Just want to take a brief moment and say “thank you for sharing this recipe.” I’m old enough to remember life before the internet, when the best way to learn how to prepare a great meal was to learn firsthand from a relative or family friend. Nowadays the miracle of technology is so commonplace one forgets to say “thank you”. In the pre-internet era I would’ve gone my whole life never having learned this amazing gem of a meal. So thank you ☺️
I love red beans and rice with a nice piece of corn bread 💛
Preach it, sister!
Gotta have cornbread.
Love all creole and Cajun recipes! Thank you, this looked great. Definitely more recipes like this would be great.
So excited for this! Literally looked for this last Sunday and was bummed you guys didn’t have one. Looks perfect!
Dude. The hock stock is such a great tip! Best red beans and rice video on the web!!!
The only time I've ever bought ham hock was for Pasta e Fagioli. Pork and beans in general makes so much sense together.
Love the food dude! Also, not knowing much, but you seem to have some great knife skills? Anybody else?
Of all the cooking dudes on TH-cam I’ve actually made more of your recipes and enjoyed all of them. We make the thanksgiving stuffing every year. The holiday brisket too. The spatchcock turkey is a family favorite. Thanks.
I did a trout fishing trip a few years back and the guy I was with was determined to feed me ham and beans for about 5 days straight [ this was the same batch for 5 days in a crock pot ] so I'm a little not so on ham and beans . But you redeemed my willingness to cook them with this video !
I think I'm going to have to make that. That looks so good and it made my mouth water
Hanging out in New Orleans Louisiana tonight watching this video. Never been more inspired. This is definitely going down this weekend
Here in Mobile, Alabama, red beans and rice has been a big part of my life. It's one of my all time favorite meals. Here, we use Conecuh sausage. If you've never had it, seriously... Look it up. They'll ship it to your door. There's no better sausage than Conecuh... It's one of man's greatest creations.
Checked them out, which flavor is your go to? Thanks for watching!
Nice plug. Down Home is my all time fav and Conecuh is no. 2 on the all time best sausage list. Conecuh Spicy and Hot for breakfast and hickory for everything else. The casing gets a great snap when grilled/ smoked properly as well.
I’ve been cooking red beans for years with the Tasso you made on this channel. Highly recommend
Love it very much. Thanks for sharing.
Again a wonderful dish and recipe - great Job as always 👍👍👍
Chef, your videography is beautiful! I enjoy your sharing a little of the "science" of what's going on in the cook. Thanks for this awesome video! I hope to make this soon.
Thanks for the great compliments for the videographer and Chef Tom! A little education is the forms of technique, science, etc., help make cooking more interesting and hopefully a little easier. Let us know how it goes for you. Thanks for watching!
I was hoping that Sir Mix-A-Lot was gonna be a special guest on this episode since it was HE that made “Red Beans & Rice” (didn’t miss her) FAMOUS
That looks amazing, knocked out another one chef Tom!!
I love Friday mornings knowing there is a fresh video dropped 😊
C'mon Chef Tom, that's what I'm talking about.
Perfect dish to start off a new year.
Chef Tom, ur an inspiration my guy!
Cooked this recipe, this weekend, outstanding! So very good, thx for what you do.
It's great to hear that you cooked this recipe! Great stuff on the way in 2023, stay tuned and thanks for watching!
Am I even allowed to cook this up north? 🤣🤣 Looks delicious!
I will make this. looks wonderful.
That looks so good!!! I've only had this from Popeyes and I like, I can only imagine how much better this is!!!
Oh you keep getting closer and closer to that gumbo! I know you’re itching to get it done chef Tom! Looks great. Thx ATBBQ crew.
That was spot on and uncomplicated!
amazing as usual. couldn't agree more with be good to each other!!!!!! Need more cooking less fighting.
My soul needed this recipe. Thank You!!!
It will go well with your soul. Thanks for watching!
Dope video. Thanks for all of your hard work.
Thanks for the great compliment! Stay tuned, more great recipes to come.
i love this method of throwing the dutch oven in a charcoal grill and letting some smoke happen. i know i'll be taking shortcuts with this one but it's great to see the purest way to do it
Thanks man! This one can take a few shortcuts and still wow the crowd! Thanks for watching!
Thanks, Chef. This looks amazing! I am going to make this on the Classic 2 and make a King Cake for dessert. January 6th Mardi Gras kickoff! Laissez le bon temps rouler!
Looks amazing
That red beans and rice looks really awesome. Cheers! 👍👍✌️
Looks delicious!
Red Bean and Rice is a Staple in my Family and in my house Today im from Naplolonville La. ✌🏾👍🏾🙏🏾
I've been making red beans and rice as long as I can remember. Your version is definitely a jacked up, gourmet version of what I do. That means the next time I make it I'll be making a jacked up, gourmet version. Thanks for in inspiration! And yes, I'll be using my Kamado grill too. Smoke 'em if you got 'em.
That's awesome :). Such a great, flavor filled take on this classic, your family and friends will love it. Thanks for watching!
WOW. I almost didn't watch this because I don't care for most red beans and rice but Jesus that looks good
That looks really good bro. Knocked out of the park.
Inspired to make red beans n’ rice for why I watch these videos: comfort!
That's awesome, this was an outstanding dish. Thanks for watching!
Those are the best red beans and rice I have ever seen. Fantastic Job well done sir!
We appreciate the great compliment! And thanks for watching!
I am going to have to work that into the menu in the next few days, looks awesome chef!
It was pretty amazing! Let us know how it your cook goes. Thanks for watching!
Holy Shizznit. This looks amazing. I wants it.
Looks great. Love red beans and rice
The tasting team :) had been asking for this dish for a long time! Soo good. Thanks for watching!
Great recipe!
I cooked a simple version of RB&R a couple of weeks ago. It was fabulous. Now I see this recipe and I see such potentiol. thanx
Awesome, glad this was inspirational. Thanks for watching!
I looooovvvve a cookin' man. LoL.... I ain't trying to break up your happy home Mrs. allthingsbbq....I just wanna come by for dinner. 🥘😋😋🥘
Dude, you just get it right EVERY TIME!
Thanks so much! This one really turned out well.
Another great video.
I've been making ham hock stock for years and can let you know to save some time and cook them in a pressure cooker for an hour and a half. If you let the stock cool all the way you will have ham hock jell-o. I bet you will have the best beans or greens you have ever had after you pressure cooking your hocks.
Hey man, this guy obviously knows his stuff. Also, for guys like me pressure cooking is a no-go. doesn't feel like cooking, and I very much enjoy cooking
Oh... I need this soon
I can smell this video! Great job.
And it is a wonderful smell :). Thanks for watching!
Great recipe. I can get only close to this guy with my Insta Pot version. I saute the trinity, add garlic for a few minutes, then add my soaked red beans and broth and pressure cook for 30 minutes. Depressurize right away then add my meat and pressure cook for 1 minute with a natural release. Add over rice and it's pretty good.
oh my gosh! I want to click that 'Like' button again! wow whee! this looked soooooooooooooo good! bravo, my man, bravo!!!!!!!!!
Thanks soo much!! this was truly a great dish. Thanks for watching!
Love it!
It was fantastic! We hope you will give it a try, if so, let us know how it goes. Thanks for watching!
I have to watch this again, looks great, what seasonings can you substitute for the cattlemans.
Many people make bacon in the morning and use the grease to start their RB&R.
Crystal Hot Sauce is my favorite for use with RB&R.
Gotta use andouille sausage!!
Chef Tom FTW!
Final ingredient: Monday (aka, "wash day"). RB&R are traditionally prepared on Mondays down here in NOLA.
Looks delicious, would like some of that now :)
Since i love german "Grünkohleintopf", i'd like to see your take on a german style kale hotchpotch with your touch added in.
Greetings from Germany :)
I’ve got to try this
We promise, you and your crew will love it. Thanks for watching!
well this is also going to happen in my house soon looks amazing!!!
Awesome, glad this one provided some inspiration, be sure to let us know how your cook goes. Thanks for watching!
Definitely gonna make this ....thinking of adding some shrimp also. Great recipe.
You can't go wrong with SHRIMP! In the mix or on the side. Thanks for watching!
Oh makes me hungry. Great video.
Glad you enjoyed it. Thanks for watching!
As a Colombian, this is WAY simpler than how my mom made them, let alone I bet more delicious and I know dissing your mom's cooking is a NO, haha \m/
Love your videos and recipes. Have you considered doing any emu or ostrich?
The dish looks great, but I'm more impressed by the stock. Been trying to make great stocks for a while now and this gave me a lot to think about.
Always great work. I cook some of your dishes. BUT I have a question: Why do you say COLD water in the stock as opposed to a warm or room temp? Just curious. Thx!
Yeah, You right...so good :-)
I did the same recipe except I used navy beans over corn bread
Wow. That's one of the best recipes I've seen. Do you deliver? I'd pay that fee. :)
I'm in New Orleans, and you just showed us up.
Now that's a humbling compliment! Thanks for watching!
I instantly clicked on this video... Good stuff.
Looks so good. I would just add rice starch. That would thicken it up so good. But I can't eat gluten, so thats why I would.
Makes me hungry!
It's a good one for sure. Thanks for watching!
OMG....YUMMY!
At the 13:17 mark you have made bean soup! 😋YUM!
i get my kamado up to ~ 650-almost 700. It works best when its been super cleaned (remove fire box).. so yes, all about the airflow, and of course a great seal
It's a staple.
Looks fantastic,im drolling
Just to confirm, YES, they were that good! Thanks for watching!
I especially appreciate that you peeled the onion skin off and didn’t elegantly use a knife to waste a sometimes surprisingly large proportion of the foodstuff. Looks great, thank you
We appreciate your insights. Thanks for watching!
Got any more stuff planned on the PK ? Some long cooks on that would be interesting
Chef Tom- Would beef shanks be ok to supplement the ham? Only see them used as Osso buco.
South Texas/Louisiana we use bell peppers not carrots if you guys wanna try the Authentic version of the recipe, we also use Tasso and andouille sausage in combination with hocks
2nd that
He used bell pepper in the actual dish. Carrot was just for the stock which is pretty standard. He also used andouille in the dish.
@@chriswatts5628 I noticed, I watched til the end
@@chriswatts5628 so what did he do that wasn’t authentic? Hahahaha
@@caveydl that’s what I’m saying - if you actually watch the full vid it’s pretty spot on.
I'll take some of that.
Seriously! The taste testers wiped it out. Thanks for watching!
That is not how I used to make red beans and rice, but the next time I make it, I'll be using this video as a guide.
That's a great to hear, let us know how it turns out. Thanks for watching!
Tom! Do a take on a French classic like Hunter's Chicken this spring! Use some fresh Kansas morels!
I was wondering some liver type gravy, red beans, and rice something or other???? Any suggestions?
Oh man, I need this. Got a suggestion for a smoked ham hock substitute?
Smoked turkey legs or wings work great if you are avoiding pork
A ham bone is often used, you could also use smoked sausage when making a pot of beans. Doesn't have to be smoked, it just adds more flavor and depth to the beans
Kidney beans are traditional. The 'small red beans' are much more Caribbean than southern. The best are Camellia, used everywhere in New Orleans.
This looks amazing! Dumb question why make the ham hock stock separate rather then putting the hoc I'm the water with the beans?
To allow all the flavors in the stock to develop the rich flavor, which takes time. Then strain before adding the beans. Thanks for watching.
Oh my💯👍🍻
No doubt! This one was amazing. Thanks for watching!
❤️