Food and Drink Red Beans And Rice

Dinny Bossa Nova · 02-22-2009, 08:31 AM

Anybody got a good recipe?

I'm smoking some andouille sausage today that I have been making this week. Got some neckbones to smoke with it.

I love red beans and rice, but when I order it in a restaurant, it is usually too spicy. I have found that the andouille they use is already too hot, and makes the entire dish unbearable. (yes, i'm a woos)

I'd like to wind up at a medium spicy level. When my taste buds are blistered, they no longer work for me.

I believe there are better cooks here than google.

Ideas?

Dinny

HonestChieffan · 02-22-2009, 08:37 AM

Spicy is good. If too spicy drink cold beer.

Stewie · 02-22-2009, 08:38 AM

Someone needs to reverse engineer Popeye's Chicken RB&R. I don't know if they're the real deal, but I love them.

Dinny Bossa Nova · 02-22-2009, 08:44 AM

Quote:

Originally Posted by Stewie

Someone needs to reverse engineer Popeye's Chicken RB&R. I don't know if they're the real deal, but I love them.

I love Popeye's, but their beans are all mashed into a paste. The seasoning is near perfection.

Dinny

runnercyclist · 02-22-2009, 08:46 AM

Here is my friend's recipe for RB&R. He is an up and coming cajun chef. He knows a thing or two about this style of food.

Red Beans and Rice
Prep Time: 20 min Inactive Prep Time: 0 min Cook Time: 2 hr 30 min Level:
Intermediate Serves:
8 servings Ingredients
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

kstater · 02-22-2009, 08:46 AM

Call me a cheat, but I like the mix that Zattarans(sp?) puts out.

Jilly · 02-22-2009, 08:54 AM

My dad makes awesome red beans and rice...but...I fear it is too late for me to get this recipe for you.

**cdcox** · 02-22-2009, 09:08 AM

Quote:

Originally Posted by runnercyclist

Here is my friend's recipe for RB&R. He is an up and coming cajun chef. He knows a thing or two about this style of food.

Red Beans and Rice etc.

This recipe sounds like a good starting point, especially if you don't like things too spicy-- maybe cut back on the garlic.

Personally, I'd leave all the garlic, go heavier on the cayenne, and have a bottle of Frank's nearby.

**Baby Lee** · 02-22-2009, 09:14 AM

Quote:

Originally Posted by Stewie

Someone needs to reverse engineer Popeye's Chicken RB&R. I don't know if they're the real deal, but I love them.

Title: Popeye'S Red Beans And Rice
Yield: 4 Servings

Ingredients

1 beans:
30 oz red kidney beans
1 1/2 ts white pepper
1/4 ts paprika
4 tb butter
1/4 ts garlic powder
1 rice:
1 1/2 c quick-cooking rice
1 1/2 c water
2 tb butter
1/2 ts garlic salt

Instructions

Pour the beans with their liquid into a large saucepan. Turn the
heat to medium. Add the pepper, paprika, butter and garlic powder.
When the beans begin to boil, use a fork to mash some of them against
the side of the pan. Stir the mixture constantly. In about 20
minutes, the beans will reach the consistency of refried beans.
Prepare the rice, using the 2 tbsp butter and and 1/2 tsp garlic salt
instead of following package

directions. To seve, pour 1/2 cup of beans into a bowl and scoop the
same amount of rice on top of the beans.

Recipe By : More Top Secret Recipes

_______________________-

3 (16 oz.) cans red beans - 2 cans with liquid, 1 can drained
1/2 to 3/4 lb. smoked ham hock
1 1/4 C. water
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/4 tsp. red pepper
1/2 tsp. salt or to taste
1/4 C. + 1 T. lard
1/4 tsp. freshly-ground black pepper
4 to 5 C. long grain rice, cooked and drained

Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smoked ham hock and water. Simmer over medium heat for 1 hour until the meat starts to loosen from the bone.

Remove from heat and cool until the hock is cool enough so the meat may be removed.

Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. Beans should be chopped and liquid thick. Add the third can of beans that have been drained of their liquid. Process just for a second or two; you want these beans to remain almost whole.

Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.

Serve over rice.

BucEyedPea · 02-22-2009, 09:16 AM

Quick coooking rice is devoid of B Vitamin complex. Subsitute that with authentic brown rice.

**Baby Lee** · 02-22-2009, 09:33 AM

Quote:

Originally Posted by BucEyedPea

Quick coooking rice is devoid of B Vitamin complex. Subsitute that with authentic brown rice.

Sorry, missed where Stewie asked for Popeye's recipe, except with plenty of B Vitamin complex.

**cabletech94** · 02-22-2009, 09:39 AM

Easiest recipe ever.
Boil some rice.
Add some Red Beans.
Cheddar Cheese on top.
Spice to your pleasure.
Done.

I think I should write a mans cookbook.

Stewie · 02-22-2009, 09:42 AM

Quote:

Originally Posted by Baby Lee

Recipe By : More Top Secret Recipes

_______________________-

3 (16 oz.) cans red beans - 2 cans with liquid, 1 can drained
1/2 to 3/4 lb. smoked ham hock
1 1/4 C. water
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/4 tsp. red pepper
1/2 tsp. salt or to taste
1/4 C. + 1 T. lard
1/4 tsp. freshly-ground black pepper
4 to 5 C. long grain rice, cooked and drained

Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smoked ham hock and water. Simmer over medium heat for 1 hour until the meat starts to loosen from the bone.

Remove from heat and cool until the hock is cool enough so the meat may be removed.

Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. Beans should be chopped and liquid thick. Add the third can of beans that have been drained of their liquid. Process just for a second or two; you want these beans to remain almost whole.

Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.

Serve over rice.

Thanks BL. The second one sounds good. The first one didn't seem spicy enough or fatty enough.

JimNasium · 02-22-2009, 09:49 AM

Best I've ever had:

RED BEANS AND RICE

The quintessential New Orleans dish, traditionally served on Mondays.
A lot of this is going to be trial-and-error, and it's going to take a little practice before you get it right. Me, I got good at it by making it once a week for over two years, and putting out an open invitation to my friends that there'd be red beans 'n rice at Chuck's place every Sunday (well, it was tough to cook on Mondays back then).
This dish holds a very special place in my heart. While I have many favorite dishes, and have had fabulous meals the likes of which come along very rarely ... this is tops. It's delicious, it's cheap, it's simple, and it makes me feel good. It's the number one comfort food in the world for me.
You'll probably want to fiddle with it each time you make it, and arrive at the exact, instinctual combinations of seasonings that you like. Feel free to alter this recipe to your taste, but don't stray too far.
You can make this dish completely vegetarian, and it's still really good; instructions are below.
This recipe is featured on pages 116-117 of the 2001 Frommer's Guide to New Orleans, for which I also wrote a bunch of restaurant reviews. Neato!

• 1 pound red kidney beans, dry
• 1 large onion, chopped
• 1 bell pepper, chopped
• 5 ribs celery, chopped
• As much garlic as you like, minced (I like lots, 5 or 6 cloves)
• 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
• 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
• 1/2 to 1 tsp. dried thyme leaves, crushed
• 1 or 2 bay leaves
• As many dashes Crystal hot sauce or Tabasco as you like, to taste
• A few dashes Worcestershire sauce
• Creole seasoning blend, to taste; OR,
o red pepper and black pepper to taste
• Salt to taste
• Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
• Pickled onions (optional)
Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. I also love to serve grilled or broiled fresh Creole hot sausage or chaurice on the side. Do not serve with a canned-beet salad, like my Mom always used to do. (Sorry, Mom ... try something interesting with fresh beets and we'll talk. :^)
I like serving a few small pickled onions with my red beans -- I chop them up and mix them in with the beans. It's great! Why does it taste so good? As my sister's friend (and dyed-in-the-wool New Orleanian) Cherie Valenti would say ... "It's da vineguh!"
YIELD: 8 servings

Vegetarian Version
Follow the same instructions as for the regular version above, except:
Omit the ham hock (or ham or pickle meat), and the smoked sausage.
Add 2 tablespoons vegetable oil along with the seasonings.
Add 1 teaspoon (or enough as you like, to taste) of liquid smoke seasoning. The vegetable oil helps replace the fat you get from the sausage, and the liquid smoke flavoring helps replace the smokiness you get from the smoked sausage and smoked ham hock. Be very careful with liquid smoke, though ... a little goes a long way and it's really easy to overdo it.

Did you like this recipe?
If so, please consider making a donation to this site, to help pay the server fees!

basics page | creole and cajun recipe page
the gumbo pages | search this site
Chuck Taggart (e-mail chuck)

JimNasium · 02-22-2009, 09:50 AM

And FWIW I lived in New Orleans for a tad over 3 years and I know my Cajun/Creole pretty well.

02-22-2009, 08:31 AM
Dinny Bossa Nova MVP Join Date: Nov 2001 Casino cash: $9990442	Red Beans And Rice Anybody got a good recipe? I'm smoking some andouille sausage today that I have been making this week. Got some neckbones to smoke with it. I love red beans and rice, but when I order it in a restaurant, it is usually too spicy. I have found that the andouille they use is already too hot, and makes the entire dish unbearable. (yes, i'm a woos) I'd like to wind up at a medium spicy level. When my taste buds are blistered, they no longer work for me. I believe there are better cooks here than google. Ideas? Dinny
Posts: 5,050

02-22-2009, 08:37 AM	#2
HonestChieffan Seeking the Truth daily Join Date: Jan 2006 Location: In the Country in MO Casino cash: $-1605691	Spicy is good. If too spicy drink cold beer. __________________ "We read books for knowledge; We read the Bible for wisdom!"
Posts: 54,807

02-22-2009, 08:38 AM	#3
Stewie MVP Join Date: Oct 2006 Location: West of the Equator Casino cash: $-1830099	Someone needs to reverse engineer Popeye's Chicken RB&R. I don't know if they're the real deal, but I love them.
Posts: 13,871

02-22-2009, 08:46 AM	#5
runnercyclist Gone to Carolina Join Date: Mar 2005 Location: By lake Wylie in tega cay Casino cash: $10006038	Here is my friend's recipe for RB&R. He is an up and coming cajun chef. He knows a thing or two about this style of food. Red Beans and Rice Prep Time: 20 min Inactive Prep Time: 0 min Cook Time: 2 hr 30 min Level: Intermediate Serves: 8 servings Ingredients 1 pound dried red beans, rinsed and sorted over 3 tablespoons bacon grease 1/4 cup chopped tasso, or chopped ham 1 1/2 cups chopped yellow onions 3/4 cup chopped celery 3/4 cup chopped green bell peppers 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch cayenne 3 bay leaves 2 tablespoons chopped fresh parsley 2 teaspoons fresh thyme 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces 1 pound smoked ham hocks 3 tablespoons chopped garlic 10 cups chicken stock, or water 4 cups cooked white rice 1/4 cup chopped green onions, garnish Directions Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves. Serve over rice and garnish with green onions.
Posts: 2,759

02-22-2009, 08:46 AM	#6
kstater Custom User Title Join Date: Jan 2007 Casino cash: $-1673437	Call me a cheat, but I like the mix that Zattarans(sp?) puts out.
Posts: 40,007

02-22-2009, 08:54 AM	#7
Jilly MVP Join Date: Nov 2005 Location: Lee's Summit Casino cash: $9984925	My dad makes awesome red beans and rice...but...I fear it is too late for me to get this recipe for you. __________________ "In most of our human relationships, we spend much of our time reassuring one another that our costumes of identity are on straight." — Ram Dass
Posts: 8,462

02-22-2009, 09:16 AM	#10
BucEyedPea Here comes Peter Cottontail! Join Date: Apr 2006 Location: None of your business Casino cash: $-300037	Quick coooking rice is devoid of B Vitamin complex. Subsitute that with authentic brown rice. __________________ Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
Posts: 168,499

02-22-2009, 09:39 AM	#12
cabletech94 Everything is Awesome!!!!! Join Date: Jul 2008 Location: The Pitt Casino cash: $-1593195	Easiest recipe ever. Boil some rice. Add some Red Beans. Cheddar Cheese on top. Spice to your pleasure. Done. I think I should write a mans cookbook.
Posts: 11,586

02-22-2009, 09:49 AM	#14
JimNasium Voodoo Chile Join Date: Jan 2001 Location: At the crossroad Casino cash: $-963143	Best I've ever had: RED BEANS AND RICE The quintessential New Orleans dish, traditionally served on Mondays. A lot of this is going to be trial-and-error, and it's going to take a little practice before you get it right. Me, I got good at it by making it once a week for over two years, and putting out an open invitation to my friends that there'd be red beans 'n rice at Chuck's place every Sunday (well, it was tough to cook on Mondays back then). This dish holds a very special place in my heart. While I have many favorite dishes, and have had fabulous meals the likes of which come along very rarely ... this is tops. It's delicious, it's cheap, it's simple, and it makes me feel good. It's the number one comfort food in the world for me. You'll probably want to fiddle with it each time you make it, and arrive at the exact, instinctual combinations of seasonings that you like. Feel free to alter this recipe to your taste, but don't stray too far. You can make this dish completely vegetarian, and it's still really good; instructions are below. This recipe is featured on pages 116-117 of the 2001 Frommer's Guide to New Orleans, for which I also wrote a bunch of restaurant reviews. Neato! • 1 pound red kidney beans, dry • 1 large onion, chopped • 1 bell pepper, chopped • 5 ribs celery, chopped • As much garlic as you like, minced (I like lots, 5 or 6 cloves) • 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning • 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias • 1/2 to 1 tsp. dried thyme leaves, crushed • 1 or 2 bay leaves • As many dashes Crystal hot sauce or Tabasco as you like, to taste • A few dashes Worcestershire sauce • Creole seasoning blend, to taste; OR, o red pepper and black pepper to taste • Salt to taste • Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional) • Pickled onions (optional) Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain. While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.) If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency. Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. I also love to serve grilled or broiled fresh Creole hot sausage or chaurice on the side. Do not serve with a canned-beet salad, like my Mom always used to do. (Sorry, Mom ... try something interesting with fresh beets and we'll talk. :^) I like serving a few small pickled onions with my red beans -- I chop them up and mix them in with the beans. It's great! Why does it taste so good? As my sister's friend (and dyed-in-the-wool New Orleanian) Cherie Valenti would say ... "It's da vineguh!" YIELD: 8 servings Vegetarian Version Follow the same instructions as for the regular version above, except: Omit the ham hock (or ham or pickle meat), and the smoked sausage. Add 2 tablespoons vegetable oil along with the seasonings. Add 1 teaspoon (or enough as you like, to taste) of liquid smoke seasoning. The vegetable oil helps replace the fat you get from the sausage, and the liquid smoke flavoring helps replace the smokiness you get from the smoked sausage and smoked ham hock. Be very careful with liquid smoke, though ... a little goes a long way and it's really easy to overdo it. Did you like this recipe? If so, please consider making a donation to this site, to help pay the server fees! basics page \| creole and cajun recipe page the gumbo pages \| search this site Chuck Taggart (e-mail chuck)
Posts: 7,139

02-22-2009, 09:50 AM	#15
JimNasium Voodoo Chile Join Date: Jan 2001 Location: At the crossroad Casino cash: $-963143	And FWIW I lived in New Orleans for a tad over 3 years and I know my Cajun/Creole pretty well.
Posts: 7,139