How to make New Orleans Red Beans and rice
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- Опубликовано: 29 сен 2024
- New Orleans native Charlie Andrews demonstrates on how to make red beans and rice. This dish has D&D smoked sausage and pickle meat in it. This recipe serves 8 to 10 people, and it is one of New Orleans most popular dishes. Hope you all will give this New Orleans dish a try.
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Hello everyone! This is a remake of my 2013 video for Red beans and rice. New and improved! Hope you all enjoy! If you have any questions or comments regarding this video please leave them below. Thanks!
Charlie Andrews LAWD knows I was just talking about making some red beans and rice, AND HERE YOU COME LOL.. RIGHT ON TIME BABE' 💕💕💕
Yeah! My last video was 23 minutes long and there's a lot I wanted to improve on. Thanks so much!
Charlie Andrews so if Im using smoked turkey necks etc is that added on the part when u added the seared pork meat? Or when should that be added?
Turkey necks in Red beans??? Now sure how that would work but since it is smoked it will add some flavor to the beans. Most of the smoked meat is already fully cooked so all you have to do is add it into your beans as soon as they start simmering. No need to sear etc unless the meat was raw.
Awesome Charlie, i just gotta see if’n i can find pickled pork here in H-Town
Now this real authentic Red beans n rice... I seen alot of watered down recipes... But this looks official my brother😎
Thanks Jay! I took my time explaining everything the best way I could especially with the pickle meat.
In Jamaica, this stews peas and the recipe varies according to families. And it can be made with pigtail, salt beef, chicken feet or whatever people have available. Rastafarians have a no meat version they call Ital stew. Stew peas is also made in other parts of the Caribbean.
Okay cool. Not sure if stew peas is the same as Red beans.
Ok Mr Charlie, I think boiling the pickled meat before it's put in the beans is cleaner and better, boiling takes the fumes that's on the out side of the meat off. It will not change the taste of the pickle or salt meat. But that's just me. I'm 59 years old I watch my mother cook in the kitchen. After about 10 minutes you will see the fumes rise off the pickle or salt meat. I do like watching you cook!
Yes that will work. Cool that's a good thing! Happy to hear that you enjoy watching my videos. Thanks!
Looks so fresh and appetizing.
Thanks so much!!!!
Looks absolutely delicious Charlie! 😋...I will definitely be giving this a try. Thank you for sharing.
Thanks Tarina! Awesome. Let me know how it turns out.
Outstanding as always
Thanks Wade! Appreciate it!
HI CHARLIE , OH BOY I COOK THAT RED BEANS SAUSAGE SALT BEEF AND THE RICE AND ALL THE THINGS THAT WENT IN TO THE POT ,, IT TURN OUT GOOD SIDE DISH SALAD AND FRY FISH ,, THANKS AS I NEVER COOK THIS BEFORE I WAS HAPPY WITH IT PAMELA ,,,
I found it lol I'm definitely doin this for a Sunday dinner thanx
You're welcome. Let me know how it turns out. Thanks!
Thanks Charlie.
You're welcome!
I Will Never go back,, This is the REAL DEAL 4 sure,, Gooooooooood stuff here! kodi
I appreciate the compliments Kodi. Thank you!
Made this and the fried chicken today...slammin!
Awesome! Happy to hear that the fried chicken and red beans turned out good. Thanks for leaving feedback!
Charlie...I'm sticking with the original version. It comes out perfect every time. However if I don't soak the beans how will that effect the cooking time??
That is good to hear! By the beans soaking, they enlarge and soften slightly. When cooked it takes half of the time than when you cook with beans that haven't been soaked. It could take up to 3 hours to cook.
Charlie I did the quick soak method on the bag and followed your instructions and it was perfect!! I also use ham hocks since we do t have pickles meat in STL and a cap full of apple cider vinegar. I got that too from KimmyK from NEwO. Came out Great!!
Can you use the BBQ pork like the BBQ pork you find in Chinese restaurants?
Not sure about that.
What if you don’t have a cast iron pan? Will it make a difference if you cook it in a regular pan? Awesome recipe im hoping to try it soon
You can sear in a regular pan. Go for it.
Charlie Andrews I bought the Richards one because it was the only one they had but when would I add it to the pot? Im sorry for all the questions lol
Charlie Andrews or do I just sear it regularly and just add it after like you said in the video?
@@mariamejia4026 Yes
👋 Hi, Charlie! 🙂
Plan on making this next.
I will take a 🍽 to go with a/ side of your corn bread! Thank you, Charlie.. Ttys 🤗
Hello Teresa! Let me know how it turns out. You're welcome!
Ok,i will after i finish up,your meatballs and spaghetti! 🙂 These recipes makes huge portions .Each one that i prepare i eat 2-3 days then put in the freezer to season more.Need a quick dish pull out my freezer bag of goodness and just heat and eat! 🙂
Awesome! Oh wow that is a lot lol
Charlie Andrews... 😂
looks exceptionally delicious! why do you sit the rice for an hourin the strainer covered?
Thanks Carl. The reason why the rice has to set is so it can dry. When it is finished the rice is wet so You'll have to wait at least 30 minutes or even an hour before you serve it. That's based on my experiences cooking rice.
You are the most thorough chef I've seen. The way you explain and your soothing voice makes me confident that I can make this dish PROPERLY. New Subie.😁👍👩🍳
Hey there, just saw your comment on the Gullah Geechee video lol!
Thank you so much for the compliments. Much appreciated!
He should do book readings on utube. His voice is sooooo relaxing & nice.
Mr. Andrews, As my Mom would have said "I'm happy for you to see me." I want to thank you for keeping the tradition of New Orleans Creole Cooking relevant. My Mom (RIP) was a Creole Chef born and raised in New Orleans (7th Street, then Upperline and Freret) and I consider myself a student of that tradition. Your recipe matched my moms almost to the letter (like you, I can't give away all of my mother's secrets...lol). Like everything else, America co-opted what was created by us and has given it the nomenclature of "cajun." Fortunately, we can now reclaim what was ours and show the entire world the traditions of New Orleans style, African American cooking from New Orleans. Thank you sir!
Hello Heru! You're welcome not a problem. Oh okay cool. Your mom lived in the same ward as me. Wow that is amazing. I didn't know I had a person whose recipe matched perfectly with my recipe. Seems like your mother and I have a few things in common. The same ward, the same recipe and from the same city. Awesome! I appreciate the compliments! Thanks!
RIP to your Mom
Absolutely!! Creole is NOT Cajun!! Creole has finesse, delicate undertones and layers of flavor and color. Thanks!
You are a racist bruh.
@@bronsoncashiola1426 what was racist about what he said? 🙄🙄🙄
i believe this gentleman is my kind of cook. God bless your hands, chef.😊
I appreciate the compliments. Thanks so much!!
@@CharlieTheCookAndrews Thank you for sharing your down home culinary genius.
I'm so grateful that I found this channel!!!!💕
I am happy that you found me as well. Thanks!
Try his dirty rice recipe beautiful
When you say, Turn your FIRE on or off, it brings me back to cooking with my grandma. This recipe is authentic!
I appreciate the compliments Jimmy. I am happy to hear that! Thanks!
Charlie, I used your recipe for Red Beans and Rice last night. I live in NorthWest Louisiana and have had Red Beans and Rice many times. Your recipe is hands down the best!
Hello there! I am happy to hear that the Red beans and rice turned out good. Thanks for leaving feedback! 😁👍
Literally just finished making my pot. Charlie, your recipes are undefeated!! 🙌🏽🙌🏽🙌🏽 I’m from New Orleans as well, and this tastes just like my grandma’s recipe, she would be proud of me and it’s thanks to you ❤️
Happy to hear that the Red Beans was successful and that you enjoyed it. You're welcome, not a problem. Thanks for leaving feedback!
This IS authentic 🙌🏼 I made this for my husband who is a N.O. native and got his seal of approval. I lived there for 13 years myself. We moved to NC after Katrina and I’ve always continued to make Louisiana/Cajun/Creole food that we loved.
Thank you SO much Charlie! You helped me take my recipe that I made (very close to yours) over the top. I will use your rendition every time now.
Many Blessings
Note: You cannot rush when cooking this, gumbo, etc so be patient. It’s worth it!
How hard is it to find the pickled meat in NC? I'm in Charlotte can't seem to locate any
@@immortalrising6109 he said you can use smoked meat also to make this recipe. Like smoked ham hocks or smokes turkey tails.
Charlie, you be cooking like a big armed auntie out the Lafitte Projects with parents from the country. Lol. Keep up the work.
I know right. lol 😆 I sure will keep up the good work. Thank you!!
Wow after seeing several videos this one is my favorite, but I will use smoke pork hocks.
Happy to hear that! Using the hamhocks is a good idea. Let me know the results when you're done!
Agreed! Hocks adds way more flavor.
This looks good
WOW, your cooking technique is awesome I had to subscribe to your channel, I live in los angeles however after watching this video as well as the Gumbo video I'm on my way to New Oreleans
Thank you Brenda for the compliments and for subscribing! 😁
Again technique and cleanliness you are on it young man. A baby boomer nurse myself and most are not as good as yours and you are thorough too. My husband's from La. and I'm trying to perfect recipe and you did it. But I use smoked turkey usually and its great. Bless You.
BRENDA D.
That looks so good. I loved the way you broke everything down and explained it so clearly (and searing the sausage before you cut it is smart, I always cut mine then try to sear it and it’s more difficult and doesn’t sear evenly. I’m gonna use your way from now on!) thanks for the vid.
Thanks a lot for the compliments! That is good to hear. You're welcome not a problem!
Hi. I was wondering why you didn't rinse your beans after sorting? Why didn't you add stock and sausage earlier to cook longer with beans than just 20mins so beans could pick up that flavor more? I'm Asian, we really disagree on how to cook rice. My Cajun father would have loved a bowl of your beans on a Monday, of course, wash day. Thank you for your version. Kiki
No need to rinse the beans after sorting. No need to add stock to the sausage when I am searing the sausage. The sausage will give the beans flavor once it is added. That's understandable. everyone has their own way of cooking things! You're welcome!
He can cook his food however he wants. That's why this is his channel. Make your own channel.
Charlie asks for questions and comments. He answered my question. As he says, there is no wrong or right in cooking. I just wondered by not adding the stock n sausage in earlier than the last 20 min.s of cooking, did he feel it would change the texture of the beans or make it more greasy because of the sausage. I'm learning thru my life by asking questions. I'm not challenging his recipes or technique. If I can learn something different from how I do it, great! I'm actually a subscriber.
I'll try this with smoke turkey ...thank you now I just need to learn about rice dressing😍😍😍😍😍
Awesome! Let me know how it turns out. You're welcome. I have a recipe for Dirty rice just type the name of the recipe along with my name in the RUclips search engine. Thanks!
Yummo. Smoked turkey works well, and I made limas with smoked turkey and it was fantastic!!
By using smoked turkey, what would you use as a substitute for the 2 cups of pork stock for the beans?
I miss home!! Thanks for taking me there with the red beans/rice!!
I know right! That's what N.O food will do to you! You're welcome!
I just watched this video with my grandson who's 3 years old. He said woooo, can you make that grandma? Yes baby! good video Charlie!
Awesome! Hopefully you can grant his wish someday like surprise him with some Red beans and rice! Thank you!
Thanks did the video. If I’m using smoked Turkey when should I gas in it? Should I boil the smoked Turkey first?
You're welcome. Add it when you start cooking the beans. No need to boil it separately.
Hi Charlie! My mouth is watering. Lol
Thank you Mary! :)
What other meat can I use if I don’t have pickled pork meat? I live in Philadelphia PA where it’s hard to find thanks
You can use any type of Smoked pork or smoked turkey.
Hi Charlie, I like red beans & rice.... Your recipe takes the cake, frosting and even the crumbs lol... Enjoy your Friday 13.... Woohoo🍸🍽🎶😄😀😎🤓
Hello Bobby! I love Red beans and rice as well. Thanks so much for all the compliments!
Never saw rice cooked that way !! here in PR its done way different. Charlie, We make some Mean white rice.:)) you getting Soft on that table JAJA.
Yes I get my rice cooking skills from my grandmother! I know right! Thanks!
Gonna stick to my caribbean methods for rice but I'm definately trying those red beans!!
I was just about to say that. Still looks delicious though.
@@CharlieTheCookAndrews That's how I was taught to make rice, my family from Shreveport.
@@sheilaj4084 That is good to know. I thought I was the only one. 🙂
I love making your recipes. Always delicious
I'm happy to hear that you enjoy my recipes and that they are successful each time you make them. Thanks for sharing!
Too weird. I got up this morning and decided to cook a pot of beans!
We normally do that on a Monday here in New Orleans lol
Charlie Andrews oh, I know. Grew up on the Westbank!
This recipe is hands down the best! My boyfriend begs me to cook red beans and rice at least once a week now! Thank you Charlie!
I appreciate the compliments. Happy to hear that your companion enjoys the red beans as well. You're welcome, not a problem.
I made this, little by little I have been able to get all those cajun seasoning separately at different markets and learned how to substitute some of them. I'm the queen of Cajun food in Chile! Thanks so much for your channel. Love your cooking and the way you teach every single one of your precious dishes ♥️♥️♥️
Awesome! The Queen of Cajun food in Chile! Wonderful!!! You're welcome not a problem! I am happy to hear that you enjoy my videos! :)
I luv it! I’ve been following you for years my fellow New Orleanians , I’m trying to start content and your page is one of my inspirations 🫶🏾, keep up the great work! 😊😊
@@dwebb1027 Hey there! I appreciate you for following me throughout the years. That's great. The best of luck to you on your new journey! I sure will keep up the great work. Thanks!!
👉↪. 👍👍. ↩👈
" Thanks, Chef Charlie, for sharing this recipe video with your viewers; greetings from a 💯% Cajun Creole lady in New Iberia ! Now I'm hungry for some Red beans and rice ! " ✌
You're welcome not a problem. Cool New Iberia that's what's up!
Wanted to make this yesterday, but got busy, so Tuesday red beans and rice instead. Love all your videos and just sent a “tip” by PayPal. Everyone should, because you KNOW that glass table will only stand so many recipes....not to mention, you should protect those fists (be GENTLE with them) for future taste tests! Stay safe everyone!
Hello Marcy. I appreciate the donation. Thank you! People have been. Saying that my glass table was going to break for years!
Was up Charlie you read my mind I'm so glad that you made a remake of this recipe using 1 pound of red beans cuz for the most part I cook for myself so thank you 👌👌👌👌
What's going on Erick! This recipe has been long overdue for a remake!
Oh God I am so lazy when it comes to recipes but reading the comment and never tasted REAL red beans and rice I will follow it exactly, will let you know my success
Wow that's something. Let me know how it turns out. Thanks!
@@CharlieTheCookAndrews Okay, Pickled meat is like finding hen teeth so I used smoked rib tips instead but I bought red beans and rice from a Cajun restaurant (Mine turned out better) thanks
Charlie that meal looks bomb! That's definitely a good comfort meal for those fall and winter months. Thanks for sharing your recipe!
Yes you are right about that! I think Red beans is more like a all year round dish! Thanks!
Wuzzam Charlie!!?? It’s Monday so you know how that go! I had to come visit your channel and get that flavor from the top chef himself!
Nothing much, just chillin. I know right. That's cool. I appreciate you for coming back to my channel. Thanks! 504 native!
Looks so delicious 😋 I cannot wait to try this tomorrow!!! Thank you for sharing.
Thanks a lot. Let me know how it turns out. You're welcome!
Gas station lunch counters in southern Louisiana have better tasting food than just about anywhere I’ve ever been, true story.
Really? That's something!
I love Jazmin rice, but never thought of using it for "red beans and rice" recipe.
Jasmine rice is the best!
Charlie Andrews that’s my favorite rice
I love Jasmine, but with most other foods Basmati is a fave
@@CHRISTChrysalisInManhaim I'm old school, so for me...Basmati for Indian food (curries, etc.), Jasmine for Asian and Thai & good old long grain for everything else like Cajun/Creole...But I'm definitely going to try the other rice types with Cajun.
Family uses stems from parsley and cilantro. It’s where most of the flavor is. Don’t throw it out. Thanks for sharing.
Wow, that's awesome. Thanks for sharing!!
Oh my goodness, this looks delicious! I can't wait to make this!
Thank you! Much appreciated!
Brotha, I love your receipt and your delivery of the application if the ingredients BUT, when you slap the table the nigga comes out. Spare the table my brother. Your food is good.
Hey KC. I appreciate the compliments bro. I know right. Thanks!
@@CharlieTheCookAndrews great show,. Good eating. Keep up the great work. We Missouri boys need to learn how to cook special from you. Thanks
@@southeastclass76 I appreciate the compliments. I sure will keep up the good work. You're welcome!
Yes!!!!!! One of my ultimate favorites. Looks delicious my brother. My grandmother cooked it with salt pork though. I now cook it the way you do with the meat. Lol. Tyring to be healthier. Lol.
Cool. That's what the picklemeat is salted pork. This is one of my favorites as well. Thanks for the compliments!
Hey Charlie hope you enjoying the weekend 🎉🥳❤
Do i have to soak the beans overnight (im being lazy and impatient💀🤣🤣) or can i just go ahead and cook them?
Hello there! Yes, soak the beans overnight. Patience is key when it comes to cooking! lol ha ha ha
Hello Mr. Charlie Andrews, Blessings to you! I have been cooking red beans (all beans) and rice for many, many years! I have never put all those ingredients in my beans! But, I am a true believer, "You Are Never Too Old to Learn "! I will be trying to make your red beans and rice, look so delicious, I felt like banging on my table! 🙏🙏
Hello Ms Tina! Yes I have also been cooking Red beans and rice for many years. It's one of the first things I've learned how to cook. You are right about that you are never too old to learn something new! Thanks so much!
@ Ms Tina I wanted to bang too lol
My family is from Virginia and I’ve never heard of pickle meat. But thanks for sharing.
Yes, pickle meat is a regional food item. You're welcome, not a problem!
I just made this the other day and something I add fried okra, it is so good with smoked ham hock
Awesome! Happy to hear that! Smoked ham hocks works good with Red beans!
Hey Charlie if I wanted to do this meatless do I sub chicken broth for water for flavor?
Yes you can. You can boil the meat in the water, then use the broth for the recipe. You could still discard the meat. If not you could still use the chicken broth.
@Pink Pineapple 88 I hope it does!
Hey Charlie I just finished the cooking process. I used 1.5 lbs. of smoked "pork hocks" as I could not find any pickle-meat. Preliminary taste test indicates FULL THROTTLE FLAVOR!! Thanks for teaching us your N.O. style of cooking and sharing your recipes, you add another layer of enjoyment to life!
Heyy there Jim! Happy to hear that the Red Beans and rice turned out good! :D You're welcome not a problem. Glad I was able to help. Using the smoked pork hocks made it just as perfect! :D
First time to see your techniques. I sure appreciate your very clear and concise directions and no chatting. Your red beans and rice look delicious. I have never heard of puckled pork, will have to shop around to find it. Thank you. Subscribed.......
I appreciate the compliments and for subscribing! If you can't find the pickled pork, you can use smoked pork or turkey. Hope this helps. Thanks!
Charlie, it's time for my granddaughter to learn to cook. So we sat down and watched this video and she made beans and rice by herself! I simply watched. It was delicious! She was so proud!
To anyone with children or grandchildren: Charlie Andrews is the perfect tutor for cooking. He shows the importance of sanitation by washing his hands and food and keeping a clean kitchen. He lays out all the ingredients before hand. He shows the procedure step by step and explains each step. Above all, Charlie is so relaxed and happy when he cooks. Charlie, you show us that cooking from scratch is fun! Kiarah and I will be watching a lot more of your videos. Thank you for teaching her how to cook! 😄
I appreciate the compliments Lydia. You're welcome, not a problem! :)
Interesting way to prepare the rice. I might give it a try and see how it differs from how I normally do it. Which is to cook the rice until the water is absorbed and then steamed the remainder of the cooking time
@@kirk7880 Yes, absolutely. That's great. Let me know how it turns out. Thanks!
Charlie this looks amazing, Thanks for the link to be able to order different products that you use. Hope you get compensated for the shout out. I can truly say as a sub Ive have tried several of your recipes and they've all been SPOT ON with the flavor and everything. Love your videos.
Thank you for the compliments! I do get compensated. I am happy to hear that all of the recipes were a success and that you enjoy my channel.
Clear and concise instructions. Appealing videos. Appetizing recipe. I assume one can substitute local ingredients approximately equivalent to the N. O. brands the Chef uses. For example i have never heard of pickled meats other than pig's feet.
I appreciate the compliments! Pickled pork is a New Orleans brand type of meat. Thanks so much!
Thank you! I just made my first red beans and rice with no meat and they are DELICIOUS 😋
You're welcome. Happy to hear that the Red beans were a success. Thanks for leaving feedback.
Charlie Andrews,
I used to make my own pickled pork. I would use a GLASS pan, throw in some pork, and cover the pork with apple cider vinegar, cover the glass pan with plastic wrap, and then put it in the refrigerator for 3 to 4 days.
david
That's awesome David. Thanks for sharing!
Oh my heavenly stars, that rice looks so very perfect. And the beans came straight from heaven, they did. I gotta make this & one of your cakes for dessert. Wow-wee you can cook your a--off. Please excuse my french but it is what it is. Thanks for sharing.
I appreciate all of the compliments Sibyl!!! Let me know how everything turns out. You're welcome not a problem and Thank you! :)
I've been indulging in your videos during this pandemic,you are a sweet heart, you share my love of cooking, wish I had someone to cook for right now,I know it would help me heal my(and their )souls.😔
I appreciate you for watching and for the compliments! Thank you! :)
Hey man, based my creation on your recipe. It’s -20 with the wind chill tonight in Northern NY and Cajun cooking is the only thing that will warm us all up!
Wow that's something! Hope everything is successful. Thanks for sharing!
Something called deliciousness. OMG , love this dish! Great presentation Charlie !!
Thank you Linda for the compliments!
Hi Charlie, I have been wanting to make Red beans and rice. How can I make the bean without using pork, I usually make my beans with smoked turkey butt. The pork broth what other broth can I use besides pork broth? I can really use your advice to make a good pot of beans for my mom.🤗
Hello Rasheeda! Use smoked turkey! That will work.
I made YOUR red beans & rice Saturday afternoon. In place of the pickled pork, I used smoked turkey and one ham hock. I served it with cornbread (Zataran's honey cornbread) along with maple syrup or Steen's cane syrup for those who wanted a little extra sweetness. One a scale of one to ten red beans, this was about as close to ten red beans as any rb&rice recipe I have ever made!
Hello Mr Bruce. I am happy to hear that the Red beans and rice was a success! Thanks so much for leaving feedback!
Love watching your vids, just make me homesick but questions if i'm using smoked meat would i need to use a different stock.
I am happy to hear that you enjoy my videos. No stock needed. When the smoked meat is cooked, it'll make its own stock!
Your videos are amazing! The way you explain everything is awesome!!!
So many people on RUclips ACT like they can cook. Many of them are amateurs.
I respect your knowledge and professionalism.
Thank you so much for the compliments! :D
I wonder if this is how it was done 100 or 200 years ago?
I noticed that you browned the sausage 🌭 whole and sliced it later. I like that.
All the other videos sliced it ahead of cooking it. Looks delicious 😋
Ha ha ha. Sometimes I brown before slicing or slice then brown. It's been 4 years since this video was released. Lol 😆
Thank you so much! Every time I look for a creole/Cajun or LA style recipe I always end up using yours. I don’t know what all these other people are thinking because they sure don’t know how to cook
You're welcome Suzie! I appreciate the compliments!
Hey Charlie I just realized I have regular turkey neck and not the smoked one. Can I still do it? If so what seasoning should I use to give it a smoked taste?
Hello there! Turkey necks takes time to cook. Season them with whatever seasonings you have available. Sear them in a large frying pan on medium heat for 3 minutes on each side. Add them into a pot of water and let cook covered for 2 to 3 hours. From there Add that and the water leftover into the pot of beans and continue the cooking process as the recipe video says. Hope this helps. Thanks!
I made this recipe yesterday and it is delicious, I had the same reaction when tasting. Couldn’t believe how good it was 😂😂😂Thank you ever so much for your videos. I was in NOLA last summer and I miss the food so much...
Hello Susanna! I am happy to hear that the Red beans and rice was a success!!! You're welcome not a problem. When you visit the city and try the food you will fall in love with it so much that you miss it when you go away. Thanks for leaving feedback!
Charlie I really love ur channel and ur content! U are a real chef bro I am following and this recipe I will make. I don’t eat pork though so how can I sub the pickled pork?
Happy to hear that you enjoy my channel. I appreciate the compliments. You can use smoked turkey in place of the pickled pork. Hope this helps. Let me know how it turns out. Thanks!
Another perfect recipe from Charlie Andrews; my family loved it!
Thank you Jaki! Happy that everyone enjoyed the Red beans and rice! :D
Charlie I'm from Lake Charles and if I'm ever in your area I'd like ta stop on by and meet you in person ! Soooo much I can learn from you
I am happy you learn something from my videos. Thanks for sharing!!
Nice! I can hardly wait to try this!😍 I've tried a few times to make red beans from dried but the flavor was not quite there.😞 Thank you so much
Awesome! Let me know how it turns out! You're welcome!
Charlie my older sister used to buy a slab of salt pork or neck bones & cure it in salt all over she called it (rank meat) it gave the best flavor to a pot of beans or greens, she was a southern girl that could throw down in any kitchen those beans reminds me of the way hers looked
That's awesome and good to hear. Thanks for sharing your story!!
Yeah Buddy!! My man My man!!! The remix. Looks fantastic bruh
Thanks Johnny I try my best man!
Hello Charlie. My mom is from Rayne La and she used to make Pecan Candy until she died. Can you do a Pecan Candy video if you are familiar with that. Oh yeah a Banguet video as well.
Hello Joanna! I already have a recipe for pecan candy. Link below. Thanks! ruclips.net/video/LPZEaJQQhLY/видео.html
Wow, those red beans looks delicious.❤
Thanks Shannon!
Hello 👋👋 Charlie your demonstration on your cooking is Awesome 👌 and Amazing 👏😀 I need to know do you have a cook book out yet because I need to learn how to try all of your different recipes you are truly amazing, love your foods of arts
Hey James. I appreciate the compliments. Will be working on a cookbook soon. Thanks!
LOL... I think I lost count of the table smacks ! 🤣 Red beans and rice is great comfort food. I make it quite often with my InstantPot electric pressure cooker. My recipe is pretty close to yours but I also add a bit of cumin and cayenne pepper. I also use Virginia cured ham chunks along with smoked sausage. However a body makes it, it’s great eating and a go to pleaser for a hungry family ! Oh, don’t forget that fabulous skillet cornbread on the side ! 😋
Yes I agree with you. Cumin? I've never heard anyone add that to their Red beans. My grandmother used the ham chunks which I did not like lol Thanks!
I will try the cumin! I'm sure that it will give it a little extra flavor!
USNVA11 d
I would like to know what would you recommend a pe=son use if they don't eat pork. Do they have pickle beef Turkey chicken
You can use Smoked Turkey. That'll be a great substitution. Hope this helps. Thanks!
You have a new fan! I like how carefully you explain how to cook! Thank you. :)
Thank you so much for the compliments! Much appreciated!
Good evening Charlie,I'm trying this recipe for dinner tonight wish me luck, hope it turns out like yours delicious
Good Evening Sonya! I wish you nothing but the very best of luck. I know you will make me proud! Let me know how it turns out. 😉
This looks so amazing Im going to try within the next week! Thanks
Awesome! Let me know how it turns out!
Gotta try the butter at the end! Yumm!😋
Yes, absolutely. Let me know how it turns out. Thanks!
Camillia Rose has the best red beans.
I agree!
Oh thats it....IM COMING TO VISIT NEW ORLEANS!!!!!
Yes try to come! New Orleans is a wonderful place to visit.
@@CharlieTheCookAndrews Will do! I want the authentic Gumbo,Jambalaya&Red Beans&Rice lollll Imma tell my husband that we coming down there for the honeymoon we still havent had the chance to have yet. We're from Illinois.
This one made me hungry...and I just ate!
That is a good thing! lol
Charlie you gotta start using Louisiana grown rice dude. :) There are a few brands and it's some good rice.
I have! lol ha ha
Charlie can u stop playin and open up a restaurant already
Think about it. I wouldn't be here doing videos If I was opening up a restaurant. lol
@@CharlieTheCookAndrews ikr...just throwin foodie jabs but my family and enjoyed the video and we are literally at krogers getting the ingredients to this wonderful dish my brother 👍
Awesome! Let me know how it turns out!
Hey Charlie ❗️😬What if you don’t have the kind of meat you use to make the salted pork water❓❓
Hello there! You can use Smoked pork or turkey!