These look delicious! Many people don't know the combination ofbeans and rice makes a complete protein. As a food insecure senior citizen, I rely on beans and rice as a staple of my diet.
I love the history! My mother's family came from Puerto Rico, but I grew up in the Bronx. The first time I went to New Orleans, I was blown away, because so much of the NOLA iconic dishes aren't too different from what I grew up eating. Love the recipe, love the cooking, and LOVE the context. I could eat rice and beans any day!
Just an addition on making the best beans. For every 1.5 cups of sorted and cleaned beans, take 1 quart of water and 2 Tablespoons of kosher salt (1 Tablespoon if using regular salt), combine and let sit at room temperature overnight. Drain and rinse well. Place beans in a pot cover with 2 inches of water and cook on low heat until tender~ 30-40 minutes. The brining salt does not enter the bean so you can season as you normally would. The seed coats of brined beans don't split and the bean centers are soft and creamy and cook in half the time. For the science search: Cook's Illustrated: Brining Beans Doing this really makes a difference. I soak my beans in a 1 quart wide mouth canning jar which makes the whole process easier.
An additional bit of useful info; if you have extremely hard water, use distilled for your soaking, it goes a long way and works better than adding baking soda
@@JimWarp93 Hi Jim, Sorry to hear that. I don't know how experienced a cook you are and don't want to offend you by giving un asked for advice but the corner stone factor in making really good beans is to use beans that are as fresh as you can get. Preferably no more that a year or two. Read what Rick Bayless in his first cookbook "Mexico One Plate at a Time" has to say about cooking beans. In Rick's Chicago restaurant they cook about 500 pounds of dry beans a week so he knows of what he talks about. Commercial bean canners brine their beans so when they're canned the seed coats remain in tact. If you have a Hispanic market in your community try using their bulk beans because they don't stay around as long as the packaged ones do.
@@randmayfield5695 No offence taken at all ! I am always happy to learn - Mexican or "southern" food is deemed exotic where I live... nothing close to a hispanic market nearby. I usually get my kidney beans in a can (complete with a rather different taste ... guess it's the alkaline (?) brine). BTW: what does real Cajun seasoning consist of?
Yep, we native New Orleanians all know how to survive on beans & rice with some ham hock, sausage or salt pork, plus some eggs & chicken from the yard. Grits & oatmeal for breakfasts. Irish stew/pot roasts. Spaghetti & meat sauce. Leftover beans: Beans on bread the next day; leftover rice becomes rice pudding.
Im puerto rico from the Carribean as well we eat red beans and rice almost every day with plantains! Platanos y arroz con habichuelas ! We use sofrito but the ingredients are very similar to what you used the green bell pepper and onions. Taino people also occupied puerto rico. Its such a great mixture of cuisine in the Caribbean!
I love red beans and rice. I also love Cuban black beans. I usually combine the two ideas, maybe throw in a little something extra to change it up a bit (ginger goes so well with both!) Definitely a favorite of mine to eat throughout the week.
This series is fascinating. How fun would it be to be a food historian?! I’m going to apply Millie’s method to pinto beans because I’ve never been able to get them creamy the way I remember them. Thank you Millie!
Dry beans and I take a smoked ham hock, peel the skin, cube the meat, brown the skin a bit and throw the bone in there with the beans. I dump the soak water and use chicken stock too. And my green pepper is poblano. Cubed ham goes on later often with andoullie.
To soak beans 4 hrs min but then use the water? So why soak beans? Sometimes I soak Sometimes I don't. But I don't use the soaking water. Explain please. TIA. Mesa AZ
Yeah, I always thought you have to use new water as the soaked beans leave the undesirable stuff behind in the water. We (SE Asian here) soak our beans overnight before cooking).
When you soak the beans overnight you don’t have to cook them as long. Usually if you soak them overnight the beans should take up to 1 1/2 hours to cook. She must have not soaked her beans long enough to be cooking them for two hours lol. You don’t have to soak the beans a lot people don’t because when you soak them you run the risk of the beans busting open during the cooking process. The beans will take around 3 hours if you don’t soak them.
Not a fan of this recipe, but thanks for sharing. To each their own. I think red beans and rice (specifically the beans) is one of those contentious dishes people like to argue over; how you and your family enjoy it is the correct way of course.
My NOLA brother insists on adding a smoked ham hock, boudin, and chaurice to the andouille. Good boudin, chaurice, and andouille are really hard to get in Southern California.
Damn she straight hits us with “add your beans” lady lady wait, back up. What beans? Where you getting them? Am I gonna see “red beans” on a bag somewhere? Half the dried beans at my market are in Spanish. Am I gonna see “rojo frijoles” or is it gonna hit me with a specific name?
These look delicious! Many people don't know the combination ofbeans and rice makes a complete protein. As a food insecure senior citizen, I rely on beans and rice as a staple of my diet.
I love the history! My mother's family came from Puerto Rico, but I grew up in the Bronx. The first time I went to New Orleans, I was blown away, because so much of the NOLA iconic dishes aren't too different from what I grew up eating. Love the recipe, love the cooking, and LOVE the context. I could eat rice and beans any day!
Just an addition on making the best beans. For every 1.5 cups of sorted and cleaned beans, take 1 quart of water and 2 Tablespoons of kosher salt (1 Tablespoon if using regular salt), combine and let sit at room temperature overnight. Drain and rinse well. Place beans in a pot cover with 2 inches of water and cook on low heat until tender~ 30-40 minutes. The brining salt does not enter the bean so you can season as you normally would. The seed coats of brined beans don't split and the bean centers are soft and creamy and cook in half the time.
For the science search:
Cook's Illustrated: Brining Beans
Doing this really makes a difference. I soak my beans in a 1 quart wide mouth canning jar which makes the whole process easier.
An additional bit of useful info; if you have extremely hard water, use distilled for your soaking, it goes a long way and works better than adding baking soda
Unfortunately I read this AFTER I rinsed my (now split) beans 😂
@@JimWarp93 Hi Jim, Sorry to hear that. I don't know how experienced a cook you are and don't want to offend you by giving un asked for advice but the corner stone factor in making really good beans is to use beans that are as fresh as you can get. Preferably no more that a year or two. Read what Rick Bayless in his first cookbook "Mexico One Plate at a Time" has to say about cooking beans. In Rick's Chicago restaurant they cook about 500 pounds of dry beans a week so he knows of what he talks about. Commercial bean canners brine their beans so when they're canned the seed coats remain in tact. If you have a Hispanic market in your community try using their bulk beans because they don't stay around as long as the packaged ones do.
@@randmayfield5695 No offence taken at all ! I am always happy to learn - Mexican or "southern" food is deemed exotic where I live... nothing close to a hispanic market nearby.
I usually get my kidney beans in a can (complete with a rather different taste ... guess it's the alkaline (?) brine).
BTW: what does real Cajun seasoning consist of?
Yep, we native New Orleanians all know how to survive on beans & rice with some ham hock, sausage or salt pork, plus some eggs & chicken from the yard. Grits & oatmeal for breakfasts. Irish stew/pot roasts. Spaghetti & meat sauce.
Leftover beans: Beans on bread the next day; leftover rice becomes rice pudding.
Im puerto rico from the Carribean as well we eat red beans and rice almost every day with plantains! Platanos y arroz con habichuelas ! We use sofrito but the ingredients are very similar to what you used the green bell pepper and onions.
Taino people also occupied puerto rico. Its such a great mixture of cuisine in the Caribbean!
I love red beans and rice. I also love Cuban black beans.
I usually combine the two ideas, maybe throw in a little something extra to change it up a bit (ginger goes so well with both!)
Definitely a favorite of mine to eat throughout the week.
This series is fascinating. How fun would it be to be a food historian?! I’m going to apply Millie’s method to pinto beans because I’ve never been able to get them creamy the way I remember them. Thank you Millie!
With little variations, we do the exact same dish here in Mauritius ! Love it 🇲🇺
Dry beans and I take a smoked ham hock, peel the skin, cube the meat, brown the skin a bit and throw the bone in there with the beans. I dump the soak water and use chicken stock too. And my green pepper is poblano. Cubed ham goes on later often with andoullie.
This sounds AMAZING
Frijoles de la olla y arroz blancos are delicious and it is one of the humblest foods. 😋✨
I appreciate the historical and cultural connection to this meal. Thank you for taking time to educate us! We need more of that!
That was a wonderful video presentation. I cannot wait to see more. Thank you so much.😊
Millie we love you!! These recipes!!! 🤤🤤👏🏾👏🏾🙌🏾
Love the history lesson embedded in the delicious recipe! I'm soaking my beans now :)
I loooooovvvveeeee red beans and rice!!
you're awesome and a wonderful cook. thank you!
I can tell this good, you're singing to it! Going to use this recipe this week! Awesome job!
I just bought a bag of red beans to make red beans and rice. What q perfect time for your video.❤
I love this lady
So true about soaking your beans!!! I once had unbearable stomach pain for a WEEK from not soaking beans lol
That’s the way my big mama made them. ❤ brings back memory’s. She was from Biloxi
I've been needing a good recipe for red beans and rice! Thanks!
Im saving this one! I just had red beans and rice with my popcorn shrimp from the restaurant lol
Thank you for the history lesson. It is true that when these Haitians arrived, the population of black people doubled, and it has never diminished.
I love this woman! "Damn that's good." I liked hearing what Marisol had to say about history. We can all use more education. And now I'm hungry!
We love rice and beans in Belize too.
Oh yessssss, Mrs.Gina it's on ..
So if you cook with the bean soak water aren't you still using the same constituents of the beans that give you tummy troubles in the first place?
We make a similar vegetarian red beans curry in north India too with rice . Yummy ! Love this....Great recipe !
Loving this series! I have to start making these recipes soon 😊
It's beautiful. I'm making mine right now but I'm out of celery
To soak beans 4 hrs min but then use the water? So why soak beans? Sometimes I soak Sometimes I don't. But I don't use the soaking water. Explain please. TIA. Mesa AZ
Yeah, I always thought you have to use new water as the soaked beans leave the undesirable stuff behind in the water. We (SE Asian here) soak our beans overnight before cooking).
When you soak the beans overnight you don’t have to cook them as long. Usually if you soak them overnight the beans should take up to 1 1/2 hours to cook. She must have not soaked her beans long enough to be cooking them for two hours lol. You don’t have to soak the beans a lot people don’t because when you soak them you run the risk of the beans busting open during the cooking process. The beans will take around 3 hours if you don’t soak them.
This is a winner 🏆
Millie is like, therapy through Food. This recipe is very similar to how I make my red beans and rice, so it's always nice to be validated. Haha.
Looks so good! Making them next week
Loved the food history!!
Not a fan of this recipe, but thanks for sharing. To each their own. I think red beans and rice (specifically the beans) is one of those contentious dishes people like to argue over; how you and your family enjoy it is the correct way of course.
My grandma's was the best, followed by my sister's! Love this!
Amazing recipe, and the cook ain't bad either... 😉
Would it be ok to use chicken broth for part of the water? How about using a cast iron dutch oven? Thanks for your advice!
Looks so delicious 😋 thanks for sharing 👍 😊
This made me so hungry!
Fascinating
I like this recipe and you are beautiful and a good personality!!!!
Once you taste it, it satisfies your soul. Hence, soul food.
Try the Tabasco Brand Habanero Pepper Sauce with your red beans and rice for a Caribbean flair!
My NOLA brother insists on adding a smoked ham hock, boudin, and chaurice to the andouille. Good boudin, chaurice, and andouille are really hard to get in Southern California.
Would you recommend Camelia Beans?
Yes! Camelia bean are the best brand for Red Beans
if you soaking in water, how is that cool and dry
Your recipe is just like my family’s. Except, my mom added a shot of red vinegar at the very end.
Yum!
Damn she straight hits us with “add your beans” lady lady wait, back up. What beans? Where you getting them? Am I gonna see “red beans” on a bag somewhere? Half the dried beans at my market are in Spanish. Am I gonna see “rojo frijoles” or is it gonna hit me with a specific name?
You can use red kidney or small red beans. Have used both and there all good.
Oh nothing just recently married and trying to learn how to cook for my husband 😭😭😭😂
Are you related to Ken Peartree? He has a few videos on RUclips about something he's going through of which I can relate too.
He say Ray beans and rice is a Caribbean thing. Where did the Caribbean people get the idea of eating red beans and rice from?
I do it All in rice cooker
Darling, your braids are fire.
Haitian here. Loving the recognition. We're the original and we still do it better than y'all in New Orleans.
Feel free to drop by and I'll show you 😊
You forgot a crucial ingredient, the MSG!! It takes it to another level.
Soaking the beans and rinsing after helps to get the farts out... really.
Really. Canned beans all day sista!
Fresh beans are best. You can really taste the difference.
Whatever gets it done. Food is good and all is blessed 🙌 ❤ canned beans can get done is less than an hour I would want to try
We love your story 😌