President of the Virgin Islands I made it with smoked beef sausage as it was all I can get currently. Still simmering on the stove. I didn’t add additional salt as chef John does after simmering. First taste and it is a plenty salty, certainly no additional salt is needed. I did use broth and brined the beans (drained/rinsed after soaking). Only a touch of heat with the beef sausage, which is the way I like it.
Hey wait, don't Kidney beans need boiling temperatures for a long time, rather than boiling, if you're starting from dry beans? I've read theyre poisonous otherwise.
Gosh! I survived elementary school with beans, frozen leftover meats and auntie Lalu's tomato plant thriving over to our side of the fence. Best times! My BFFs and I would watch tv, paint nails and things.
this is one of your oldy but goodies Chef John, I've made it many times, varied it some using brown basmatti rice, used blackeyed peas for New Years, home made chicken broth, etc, but keeping your core ingredients which are simple and awsome. thanks
I made this for my birthday. It's the bomb. The Instant pot saved me. I forgot you had to cook this for 3 to 4 hours. So I used the instant pot. My family loved it.🙂🙂🙂🙂
Excellent recipe, I just tried it and it is great! I did not have any hock and had to replace it with some spanish chorizo. In my country we always use tomato to prepare beans but I was surprised you used no tomato and added some celery. The flavour is very tasty, i also added some parsley and cilantro to your green trinity. Thanks.
Hint from an irishman born and raised in rural kentucky, add 1 level tablespoon of sugar to a batch of the beans this size and it will greatly reduce the amount of gas your body normally produces and you will not taste the sugar in comparison to a large pot of beans of this size, but adjust sugar amount in accordance with the amount of beans being cooked.
Looks fantastic. Never made it from scratch before. Always used the Zatarain's mix and added a few seasonings and the protein. Regular ground beef is surprisingly good in this, but i used andouille when possible. Never knew about heating the andouille to release oils. Great tip. All the fresh ingredients will obviously be better than a dehydrated mix. Looking forward to making this.
Zatarains? I hope you will find out how much better dishes from scratch are, and won’t cause you an early death. I was fortunate enough to learn scratch cooking in my early 20’s. Thank God for that.
Made this for dinner tonight along side basmati rice and zucchini. I didn't have a smoked ham hock or andouille sausage, so I used the bone from a smoked pork butt and about a pound of leftover roast chicken leg quarters and a bit of lamb breast. Amazing! I'm glad I had that smoked bone cuz the smoky flavor was what really made this dish great. Delicious, and I think I won't be hungry until dinner tomorrow!
My comfort food would have to be Pam fried pork chops and onions with mashed potatoes and gravy. And I don’t mean lean dry pork chops. I want pork chops like they used to be- nice and fatty! And a short nap after dinner. Thanks for the vid Chef.😄
Speaking as a born and raised Cajun, I can say this is a very authentic recipe. The only real difference to how I prepare it is I use tasso instead of a ham hock or hambone. Mostly tasso adds more kick to the dish, and can be cubed and browned the same as your sausage. Tasso is a pretty regional ingredient, so if you cannot find it then there is nothing wrong with using a ham hock.
im from the caribbean as well.. The nature Isle, Dominica. and i eat this alot too .. the beans are cooked with salted pig snout.. o my.. imma make this week
dfectus It is! You can almost get the same flavor with liquid smoke. We also have a red bed mix and liquid crab boil here in the South by Zatarain's. I generally use both when making red beans without meat. So flavorful, you'll never miss the meat!
Moonblue54 Cig butts work quite lovely to for that deep down, smoked taste that all love & croak 4. But hurry all be 4 big bro says no more smokin is allowed without a license & a $999.99 tax every year.
As a Trinidadian, I wholeheartedly approve your version!!! I must say, in addition to your recipes, I am always impressed by your presentation and enthusiasm!
@@lakeishameriez2061 Yeah, I always scratch my head when I see these recipes calling for 3 hours of cooking. My red beans never take that long, more like half of that time. 😉
I went to New Orleans for a week, and tried just about every kind of creole and cajun food I could, except red beans and rice. It just sounded boring, and I grew up on beans and rice, though of the non-creole style-a good meal, but why bother when there's gumbo and other stuff?? Finally on my last day, I thought, man, I'm seeing a LOT of red beans and rice on menus, I guess...why not. So I tried it. And that's when I got mad. I would have given up everything else I ate that week just to have this every damn day. It's gotta be the most delicious thing ever. Definitely the George Washington of my Comfort Food Mount Rushmore.
New Orleans local here. Very good job chef! The only thing I do differently is to slice my sausage instead of cube and add basil and oregano. FYI. There's a trio of trinity in New Orleans. Onion/ Bell Pepper/ Celery, Basil/ Thyme/ Oregano, and salt/ pepper/ garlic. These 9 ingredients are the base for Gumbo, Jambalaya, dirty rice, red beans and rice, shrimp creole, and crawfish etouffee. What changes are the meats, thickening agents, and cooking liquid. But hey... In New Orleans you do it how you want. Because down here you are the Nat King Cole of what goes in your bowl!
pretty similar how people from my home country Surinam do it ...but we use brown beans ,pigtail , smoked saucage and sometimes chicken feet , and instead of hot sauce we would use adjuma pepper
Run E similar to what Jamaicans call stew peas which is made with red kidney beans. Sometimes they use chicken, pig tail, salted beef and etc. The pepper of choice is scotch bonnet not hot sauce.
😱 I made this two days ago for dinner and to quote George Takei, “Oh My!”. This was soooo good, we had to force ourselves to stop eating. The first bite and we literally, stopped, looked at each other and smiled; of course, I gave myself a pat on the back. 😂
When my mother made this, she browned at least a 1/2 lb of smoked bacon, Hillshire Farms Beef Sausage, 1 package of pickled pork belly, and instead of water she used beef broth. Just thinking about it makes me want to cook this for Easter tomorrow
I watched just about every recipe on You Tube for this dish, and found yours is the absolute best in terms of ease, simplicity, and straightforward instruction. GREAT tutorial!!!
I fully endorse this video as someone who grew up in south Louisiana. Red beans can also be made in an instant pot if you have one. You can also try adding some vinegar based hot sauce for acidity while cooking, throwing in a little chipoltle in adobo sauce, or using broth instead of water.
Pro tip: use more garlic, add some bacon thats had some of the fat rendered out, and intead of water use half stock and half good light beer. And cayenne is usable but you cant beat cutting up a fresh jalapeno into it
I've watched about 15 different versions of rb&r and I think this one is about the best. Many of the other recipes called for chopped parsley and Creole seasoning as well. Some of them called for pickled pork, which I think would have added quite a bit more fat and salt. And it was a very practical and considerate touch to 'de-flatulate' the beans. This guy is great.
Chef John, I made this last night and all that I have to say is OMG!!! Thanks for sharing your knowledge and talents with us. Please keep up the good work!
Only thing missing from this was the corn bread!!! If u from Da Boot u kno we eat our red beans with cornbread crumbled on top. Only way to eat it. Been that way since free lunch
Judging from your comment, you're not from New Orleans, we (New Orleanians) eat French bread with OUR red beans and rice as opposed to other 'southern' cities!
People automatically think of New Orleans when LA is mentioned...especially with food, but we Louisianans OUTSIDE of N.O. can cook as well. We do oven cornbread AND hot water cornbread (a MUST to go with our greens!). We know N.O. is like a country all it's own. Just don't sleep on the rest of us! 😉
I have made this countless times and it is a great recipe that is a permanent recipe in my database of what's great to cook. With Mardi Gras coming up, and our band is doing a Mardi Gras show, this is taking front row in our meal/band practice this coming Sunday!
It was the everyday meal in the US south until a few decades ago, too. My babysitter (in Tennessee) in the 1970s literally made beans & cornbread (a variation from slightly north) for every lunch and dinner every single day except Sunday, when they splurged on chicken. They might have chicken and dumplings (bread balls) on Mondays. That was basically their whole diet, they couldn't afford anything else.
Yes, this is every day food in Haiti, as well! And depending on where you're from, there may be a few different steps & seasoning. We traditionally use a motar & pestel to mash our version of Sofrito or blend it. That's used instead of Trinity, & thyme over bay leaf. We then take it one step further by pureeing most if the beans(strained if necessary) then added back to the pot. It's complicated. 😑 But tasty! 😋 But I've loved experimenting with my food since I was a child, so I always tried to come up with a different way to get the same results! 😁 Thank goodness my mom didn't fuss at me, cuz I'm sure my friends thought I was weird at times! 😂 " You're doing what", " that's not how it's made" is something you'll hear from Haitian ppl - you better come hard or go home! 😂 I think we can all agree Chef John comes hard!
Living in S La, I've been eating red beans and rice my entire life. And I have to strongly disagree that this is not the most attractive dish. I find it simply beautiful! 💕👍
***** Thanks, I'm well aware of the ingredients for a mirepoix, which is why I prefaced it with Cajun. Truth is, I really just wanted to use George Bernard Shaw. I felt compelled to add a rhyme, since he didn't. Guess I should have used my alternate: "you are the Ruby Dee of your Holy trinity".
I've made this recipe about 12 times. My husband and I both love it. It's so easy, has yummy vegetables, is very filling, husband loves the spice, and it's even better the next day.
This looks really delicious! Wish I could contribute about the Mt Rushmore of American comfort food, but I have not eaten anything ''typically'' american, since I am not from there and nor have I visited :) What I love tho is through watching chefs from different countries cook, I learn about the actual food traditions of countries... usually, the U.S is given a bashing because of crappy fast food, but this shows something much more interesting, a very good side :)
I lived in southern Alabama for about 15 years and been to New Orleans many times. I've seen a scoop of rice on top of gumbo, maybe red beans and rice too. Fantastic recipe because it is delicious, easy and authentic! Chef John's recipes are always great! Thank you!
+Food Wishes Born and reared in Louisiana. Your one mistake? The smoked sausage should be added the last 15 minutes, increasing the temperature to boil. This keeps the meat flavorful because all of it's flavor is not rendered out. Trust me! A bite of beans mixed with the browned sausage that still has most of its flavor? Ecstasy! You will never go back to the "old" way.
I have worked in Brasil quite often and have spent many, many months there over the years and enjoy the country, its' people and food. I am also a nitive of South Louisiana born and raised in Thibodaux, La. The Arroz com Feijão of Brasil is quite tasty but it is not the same as Red Beans and Rice the way we do it here in Louisiana. The recipe and method demonstrated here is authentic and will make a very satisfying pot of beans.
8 лет назад+33
Chef, please clear me something up. Why do you always skim off the foam from stocks?
the foam is usually from meat or protein like items, so a little skimming cleans things up a bit. ...straining stocks is also good to remove any thicker impurities, leaving you with a clean looking stock without a bunch of particles.
Bean-broth foam contains proteins called "lectins" that cause gas. They are present throughout the broth, but they are more concentrated in the foam, and the foam is easy to remove, so you might as well do it and reduce the gas problem.
My Mount Rushmore of American Comfort food would be: Spicy seafood gumbo from Louisiana Classic Apple and Pecan pie from Arkansas Hot dogs and chilli cheese fries from Chicago Fried chicken, greens, grits and gravy from Mississippi Honorable mentions: Cheese steaks from Philly Hamburgers from California Enchiladas from New Mexico Thanksgiving full-works from any suburban homestead in Iowa
Chef John, you are the man for this one! I really love red beans and rice and the simplicity of this recipe makes me love them even more now! Lol This looks super delicious and I can't wait to try this out. Thanks for sharing :)
I grew up in Louisiana, and my comfort food Mount Rushmore is Chicken and Dumplings. We had that nearly every Sunday. We had red beans and rice on Monday, and Gumbo on Fridays. Man I miss my mama's cooking.
I don't think bay leaves are exotic, but I _do_ think they're pointless. They taste like nothing and you have to fish them out after cooking. They're basically goo luck charms. I'd rather use a neat-looking rock for that purpose, a-la "Stone Soup".
I am French. I am going to fix this with local products. We'll see how it goes. It is going to be fun to try to recreate Louisiana in the middle of the French Ardennes.
Love making a pot of this wonderful stuff. Sometimes I don't even eat it with rice. When I add the salt, I also like to add a mini-glug of apple cider vinegar, imparts such a great flavor.
I used to make a lot of bean soups/stews, though I never mastered red beans and rice. I would almost always add some type of vinegar toward the end of cooking, and was surprised to see that you hadn't done that. Then you added the hot sauce in the bowl and my mind was at ease.
Red beans and rice are definitely up there on my Mt. Rushmore. And yes, there are probably as many recipes as there are people who cook them. And I gawwwrawwnteee that you'll get some complainers who'll insist that it's not authentic because their grandma's recipe is "the original," even though I did hear you say that this is *your* version and not their grandma's. The ultimate solution to the pre-soaking nuisance is to use Camellia beans. They're fresh picked, fresh dried, and require no soaking whatever. They also cook fully tender in under an hour and a half. I love their beans, and I'll never use store brands again. Another on my Mt. Rushmore is old fashioned pot roast.
Boudin balls, red beans and rice, shrimp ettoufe, you have cooked my childhood sir haha I use these recipes replacing w vegan ingredients now but it's still yummy :P
Came out perfect and wonderful as is; thank you, Chef John for another great one!! You are among the very best and provide all the necessary info with all your recipes. Cooked mine 3 hrs. covered/slow simmered; then 15 min. uncovered. The beans thickened up a bit more to a perfect consistency as they cooled down.
I know it's your way of doing them, but I just can't see andouille in red beans. Born and raised in louisiana and I can't say I know a single person who uses andouille in their red beans. That sausage is for gumbo and jambalaya not red beans.
Check out the recipe: www.allrecipes.com/Recipe/241499/Chef-Johns-Red-Beans-and-Rice/
Chef John, you're the fucking man. Everything I've made of yours is the bomb and you're recipes are always straight to the point and delicious.
President of the Virgin Islands I made it with smoked beef sausage as it was all I can get currently. Still simmering on the stove. I didn’t add additional salt as chef John does after simmering. First taste and it is a plenty salty, certainly no additional salt is needed. I did use broth and brined the beans (drained/rinsed after soaking). Only a touch of heat with the beef sausage, which is the way I like it.
Thank you chef John! Can you use pinto beans instead? Will that change the flavor or texture too much?
Was today's high temperature going to be "smokin' hot"? Or am I getting that confused with the weather-girl's dress. Hmmmm.
Hey wait, don't Kidney beans need boiling temperatures for a long time, rather than boiling, if you're starting from dry beans? I've read theyre poisonous otherwise.
If not for beans and rice I would have starved to death as a child.
Gosh! I survived elementary school with beans, frozen leftover meats and auntie Lalu's tomato plant thriving over to our side of the fence. Best times! My BFFs and I would watch tv, paint nails and things.
So true. We didn't have much, but my mom kept us full with beans and cornbread mostly, but we had rice too.
And tortillas.
me too
(Laughs ), “Sho you right”. Cornbread too.
Your narration is just as attractive as the food. You're a pro.
This was 20x better when I left it in the fridge overnight!
MrJames8217 ALWAYS BETTER 24 LATER👍
Always better the next day!
YES!!
Day old beans are always so much better, dont know why but its true 😅
The longer it sits the better it is. Up until its not safe to eat but before that it just gets better & better
Most. Cheerful. Chef. EVER. 👨🍳
This might be the first time I have heard the term "viscosity" used in a RUclips food video. Bravo!
this is one of your oldy but goodies Chef John, I've made it many times, varied it some using brown basmatti rice, used blackeyed peas for New Years, home made chicken broth, etc, but keeping your core ingredients which are simple and awsome. thanks
Just made a pot, added some chopped tomatoes. Some of the best Red Beans and Rice I have ever had. Thank You.
I made this for my birthday. It's the bomb. The Instant pot saved me. I forgot you had to cook this for 3 to 4 hours. So I used the instant pot.
My family loved it.🙂🙂🙂🙂
Excellent recipe, I just tried it and it is great! I did not have any hock and had to replace it with some spanish chorizo. In my country we always use tomato to prepare beans but I was surprised you used no tomato and added some celery. The flavour is very tasty, i also added some parsley and cilantro to your green trinity. Thanks.
Hint from an irishman born and raised in rural kentucky, add 1 level tablespoon of sugar to a batch of the beans this size and it will greatly reduce the amount of gas your body normally produces and you will not taste the sugar in comparison to a large pot of beans of this size, but adjust sugar amount in accordance with the amount of beans being cooked.
Looks fantastic. Never made it from scratch before. Always used the Zatarain's mix and added a few seasonings and the protein. Regular ground beef is surprisingly good in this, but i used andouille when possible. Never knew about heating the andouille to release oils. Great tip. All the fresh ingredients will obviously be better than a dehydrated mix. Looking forward to making this.
Zatarains? I hope you will find out how much better dishes from scratch are, and won’t cause you an early death. I was fortunate enough to learn scratch cooking in my early 20’s. Thank God for that.
@@gabrielle2439 been making it from ecratch a couple of yrs now. Found a good recipe
That turned out fantastic.
I prefer the classic beans on a bed of rice but this is a very good recipé. A good way for me to get some celery in my diet too.😉
Made this for dinner tonight along side basmati rice and zucchini. I didn't have a smoked ham hock or andouille sausage, so I used the bone from a smoked pork butt and about a pound of leftover roast chicken leg quarters and a bit of lamb breast. Amazing! I'm glad I had that smoked bone cuz the smoky flavor was what really made this dish great. Delicious, and I think I won't be hungry until dinner tomorrow!
My comfort food would have to be Pam fried pork chops and onions with mashed potatoes and gravy. And I don’t mean lean dry pork chops. I want pork chops like they used to be- nice and fatty! And a short nap after dinner. Thanks for the vid Chef.😄
Heading to the store 😎
Is there anything I can substitute the red beans for?
Does the pot never get covered with a lid????
My mount Rushmore, Mac and Cheese, Meatloaf, Chicken and Dumplings, Burgers, Country Fried Steak
In Jamaica we call this fish stew peas...only thing missing from the recipe is coconut milk instead of plain water
Can you use pinto beans instead? Will that change the flavor or texture too much?
"Red beans and rice isn't the most attractive thing."
Speak for yourself
*drools*
Definitely not from the South
Right! I will lip smack the crap out of a red bean. The sexiest bean of all the beans. I'm a Mississippi gurrrrl!!!
@@mississippiqueen2u Jeopardymode: What is gurrrrl?
@@zane631 "girl!"
The most to the point, 100% correct comment in the history of RUclips.
As a Cajun born and raised in south Louisiana, this is very very well done. Louisiana approved
Speaking as a born and raised Cajun, I can say this is a very authentic recipe. The only real difference to how I prepare it is I use tasso instead of a ham hock or hambone. Mostly tasso adds more kick to the dish, and can be cubed and browned the same as your sausage. Tasso is a pretty regional ingredient, so if you cannot find it then there is nothing wrong with using a ham hock.
A nutritionist suggested to us many years ago to substitute tasso for the andouille as a way to reduce the fats. (New Orleans boy here)
Gotta have Tasso in it.
@@williamdelmar3964 Yep. Gotta go with andouille.
He uses a ham hock, because it's world wide available. I never heard of Tasso until I found your comment, but now I'm curious how it tastes
Ime from England. What is tasso?
I'm from the Caribbean and eat this a lot but usually the rice to bean ratio is about even
im from the caribbean as well.. The nature Isle, Dominica. and i eat this alot too .. the beans are cooked with salted pig snout.. o my.. imma make this week
supermario1006 lol in Jamaica we use pig tail with this
It's nice without meat as well.
dfectus It is! You can almost get the same flavor with liquid smoke. We also have a red bed mix and liquid crab boil here in the South by Zatarain's. I generally use both when making red beans without meat. So flavorful, you'll never miss the meat!
Moonblue54
Cig butts work quite lovely to for that deep down, smoked taste that all love & croak 4. But hurry all be 4 big bro says no more smokin is allowed without a license & a $999.99 tax every year.
I do love the thicker method at the end as opposed to the soupy version.
As a Trinidadian, I wholeheartedly approve your version!!! I must say, in addition to your recipes, I am always impressed by your presentation and enthusiasm!
Same here, but as a fellow Trinidadian I'm also thinking "damn a whole 3 hours??" 😂😂😂
@@lakeishameriez2061 lol right 3 hrs! pressure cooker --- also as a Trini, is pig-tail going in
@@lakeishameriez2061 Yeah, I always scratch my head when I see these recipes calling for 3 hours of cooking. My red beans never take that long, more like half of that time. 😉
This made me feel so warm inside and miss my Grandma. I'm making this tomorrow.
Did you ever make it yet?
I went to New Orleans for a week, and tried just about every kind of creole and cajun food I could, except red beans and rice. It just sounded boring, and I grew up on beans and rice, though of the non-creole style-a good meal, but why bother when there's gumbo and other stuff?? Finally on my last day, I thought, man, I'm seeing a LOT of red beans and rice on menus, I guess...why not. So I tried it. And that's when I got mad. I would have given up everything else I ate that week just to have this every damn day. It's gotta be the most delicious thing ever. Definitely the George Washington of my Comfort Food Mount Rushmore.
joseph peterson Imagine being like me, having this every Monday for my whole life. It's still delicious after all these years.
Red beans and rice, huge fluffy biscuits, and Beignets are proof that god loves us and wants us to be happy.
joseph peterson GOOD FOR YOU. SO EASY AND SO GOOD, ESPECIALLY FOR THE LAZY 👨🍳
I did the same thing, I think that we are going back this fall and my first meal might just be Red Beans and Rice.
Texas girl here and a good southern cook but it is the legit andouille sausage that makes it truly special.
New Orleans local here. Very good job chef! The only thing I do differently is to slice my sausage instead of cube and add basil and oregano.
FYI. There's a trio of trinity in New Orleans.
Onion/ Bell Pepper/ Celery, Basil/ Thyme/ Oregano,
and salt/ pepper/ garlic.
These 9 ingredients are the base for Gumbo, Jambalaya, dirty rice, red beans and rice, shrimp creole, and crawfish etouffee. What changes are the meats, thickening agents, and cooking liquid.
But hey... In New Orleans you do it how you want. Because down here you are the Nat King Cole of what goes in your bowl!
"This is just a big ol' bowl of feeling good." Beautiful!
Mmm, yummy!😋
Bean gravy!
De-flatulate!!! HAHAH That's why you are the Corvette of the foody internet!
😂
My comfort-food-mt-rushmore would just be several grilled cheese sandwiches in a row.
lol same here ;)
you can't forget the tomato soup to go with the Mt. Cheesemore
r harris Mt. Cheesemore. lol
I agree, one cheddar and olive, one gouda and anchovies, and one limberger with caramelized onions on rye. so delicious.
Sadly it is no longer a grilled cheese after you add those extra ingredients
I prefer your instructional videos over any others as the dishes always turn out great
I have to watch then on mute
This is on the stove simmering as I type this. The apartment smells amazing. Thank you Chef John.
Always love your recipes.
Everything I've tried of yours comes out amazing.
You're also very entertaining.
Keep up the good work.
pretty similar how people from my home country Surinam do it ...but we use brown beans ,pigtail , smoked saucage and sometimes chicken feet , and instead of hot sauce we would use adjuma pepper
Run E good
It's an African dish so hey probably somewhere along came from Surinam to New Orleans
can you send the recipe?
Run E so it is not really similar, lol, i am only joking ,have a blessed day my friend
Run E similar to what Jamaicans call stew peas which is made with red kidney beans. Sometimes they use chicken, pig tail, salted beef and etc. The pepper of choice is scotch bonnet not hot sauce.
Missed so many of your videos recently John, need to catch up. Love the presentation on this one, looks fantastic!
😱 I made this two days ago for dinner and to quote George Takei, “Oh My!”. This was soooo good, we had to force ourselves to stop eating. The first bite and we literally, stopped, looked at each other and smiled; of course, I gave myself a pat on the back. 😂
Makes perfect sense.. When George Takei says "Oh, my!" it's usually when he's feasting his beady eyes on Louie's Andouille.
When my mother made this, she browned at least a 1/2 lb of smoked bacon, Hillshire Farms Beef Sausage, 1 package of pickled pork belly, and instead of water she used beef broth. Just thinking about it makes me want to cook this for Easter tomorrow
BEFORE he went off the deep end, that is!
I watched just about every recipe on You Tube for this dish, and found yours is the absolute best in terms of ease, simplicity, and straightforward instruction. GREAT tutorial!!!
I fully endorse this video as someone who grew up in south Louisiana. Red beans can also be made in an instant pot if you have one. You can also try adding some vinegar based hot sauce for acidity while cooking, throwing in a little chipoltle in adobo sauce, or using broth instead of water.
My Mt. Rushmore of comfort food would be Red Beans & Rice, Mac & Beef, Jersey Clam Chowder and Cabbage & Noodles. Thanks Chef John.
I’ve been coming back to this recipe for years. Super authentic and good. Drinking beers and making red beans today :)
I’m back and drinking beer and making beans again.. cheers 😂
Me too!
Same here😋
Ok it’s red beans and rice day and i’ve got beer. We back!!!
Back again making beans and drinking beer. Happy holidays ya’ll
This looks great! Have to try it out! :)
Donal Skehan hi Donal yessss love your videos 💋💕💕💕
Pro tip: use more garlic, add some bacon thats had some of the fat rendered out, and intead of water use half stock and half good light beer. And cayenne is usable but you cant beat cutting up a fresh jalapeno into it
Also (if u wanna really go overkill) make a dark roux and cook the veg in it
Fuck you donal you know what you did
@@therickiestjames3842 Thank you.
chicken pot pie is def up there for me also an odd one but clam chowder
I'm with you on the clam chowder. That's not odd at all! :)
Clam chowder is my favorite. If you never have, you should try Jersey Clam Chowder, it's the best.
i could live off red beans and rice for the rest of my life
I've watched about 15 different versions of rb&r and I think this one is about the best. Many of the other recipes called for chopped parsley and Creole seasoning as well. Some of them called for pickled pork, which I think would have added quite a bit more fat and salt. And it was a very practical and considerate touch to 'de-flatulate' the beans. This guy is great.
Chef John, I made this last night and all that I have to say is OMG!!! Thanks for sharing your knowledge and talents with us. Please keep up the good work!
Only thing missing from this was the corn bread!!! If u from Da Boot u kno we eat our red beans with cornbread crumbled on top. Only way to eat it. Been that way since free lunch
Vino5150 I'm from New Orleans and we don't eat it with cornbread, we eat it with buttered French bread. Cornbread is outside of New Orleans influence
Vino5150 say dat
Judging from your comment, you're not from New Orleans, we (New Orleanians) eat French bread with OUR red beans and rice as opposed to other 'southern' cities!
I live in Louisiana and we eat cornbread
People automatically think of New Orleans when LA is mentioned...especially with food, but we Louisianans OUTSIDE of N.O. can cook as well. We do oven cornbread AND hot water cornbread (a MUST to go with our greens!). We know N.O. is like a country all it's own. Just don't sleep on the rest of us! 😉
I have made this countless times and it is a great recipe that is a permanent recipe in my database of what's great to cook. With Mardi Gras coming up, and our band is doing a Mardi Gras show, this is taking front row in our meal/band practice this coming Sunday!
Chef John: You don't want to brown the sausage"
Everyone from Louisiana and Southeast Texas: Yes tf you DO!
Eating Elephants And Mississippi.
@JusticeAA he said NOT to brown it in the video.
Delicious red beans & rice! Only you dear chef John can make comfort food like this look fine end restaurant quality :)
marie Savino polish that tip then
this dish is basically the everyday meal here in Brazil
meneguelle32 feijoada?
meneguelle32 This is Louisiana red beans and rice, but versions of this dish exist all over Latin America
It was the everyday meal in the US south until a few decades ago, too. My babysitter (in Tennessee) in the 1970s literally made beans & cornbread (a variation from slightly north) for every lunch and dinner every single day except Sunday, when they splurged on chicken. They might have chicken and dumplings (bread balls) on Mondays. That was basically their whole diet, they couldn't afford anything else.
Its from Louisiana
Yes, this is every day food in Haiti, as well! And depending on where you're from, there may be a few different steps & seasoning. We traditionally use a motar & pestel to mash our version of Sofrito or blend it. That's used instead of Trinity, & thyme over bay leaf. We then take it one step further by pureeing most if the beans(strained if necessary) then added back to the pot. It's complicated. 😑 But tasty! 😋 But I've loved experimenting with my food since I was a child, so I always tried to come up with a different way to get the same results! 😁 Thank goodness my mom didn't fuss at me, cuz I'm sure my friends thought I was weird at times! 😂 " You're doing what", " that's not how it's made" is something you'll hear from Haitian ppl - you better come hard or go home! 😂 I think we can all agree Chef John comes hard!
At 2:45 I was thinking... at this point I would add bay leaf... and then BOOM! Bay Leaf front and center.
Home run with this recipe! I love using rice and beans in different ways. I am sure the family will love it. Thanks!
Living in S La, I've been eating red beans and rice my entire life. And I have to strongly disagree that this is not the most attractive dish. I find it simply beautiful! 💕👍
Deflatulate... *sheepishly giggles* I'm twelve.
Any potato product that I make is my Mt. Rushmore. That can easily be four things right there.
I made these and ate on them for 2 days straight. Soooo good!
You are the George Bernard Shaw, of your Cajun mirepoix.
Mirepoix is not Cajun...mirepoix is French and has carrots. Our trinity has onions bell peppers and celery.
*****
Thanks, I'm well aware of the ingredients for a mirepoix, which is why I prefaced it with Cajun. Truth is, I really just wanted to use George Bernard Shaw. I felt compelled to add a rhyme, since he didn't. Guess I should have used my alternate: "you are the Ruby Dee of your Holy trinity".
@@yakuzelizard Absolutely ... and in this dish he used the trinity (onion, celey, pepper) AND the Pope (garlic) :P
@@yakuzelizard tyvm
@@peachy75019 but, the wrong pepper
Very good I’m from New Orleans and I only watched this just to see if u really new what u we’re talking about and u did a great job 😎👍🏽
And now how about some cornbread? You should *never* eat beans in the South without cornbread! That's a shooting offence.
colourmegone We eat beans in New Orleans with buttered French bread. Cornbread is an outside of New Orleans influence
Except in New Orleans.
^
Not all of us true Southerners are fond of corn bread. Some of us prefer real bread.
Uh, no................In New Orleans, it's Lidenheimer's french bread, ALWAYS!
I've made this recipe about 12 times. My husband and I both love it. It's so easy, has yummy vegetables, is very filling, husband loves the spice, and it's even better the next day.
This looks really delicious!
Wish I could contribute about the Mt Rushmore of American comfort food, but I have not eaten anything ''typically'' american, since I am not from there and nor have I visited :)
What I love tho is through watching chefs from different countries cook, I learn about the actual food traditions of countries... usually, the U.S is given a bashing because of crappy fast food, but this shows something much more interesting, a very good side :)
This guy is awesome. His voice is so comforting
I made this yesterday it was so good!!! Thanks Chef!!!😆
I lived in southern Alabama for about 15 years and been to New Orleans many times. I've seen a scoop of rice on top of gumbo, maybe red beans and rice too. Fantastic recipe because it is delicious, easy and authentic! Chef John's recipes are always great! Thank you!
Your voice is amazing! I can't cook but your voice makes me kind of want too XD sure that doesn't make sense, but you make it seem so easy!!
Thanks! Also, it's so easy.
+Katie Villareal start cooking...its very rewarding
if you watch it at half speed you will think twice about what you said
I took your advice - turned it down to half-speed, and immediately dissolved in gales of hysterical laughter. Well done indeed.
+Food Wishes Born and reared in Louisiana. Your one mistake? The smoked sausage should be added the last 15 minutes, increasing the temperature to boil. This keeps the meat flavorful because all of it's flavor is not rendered out.
Trust me! A bite of beans mixed with the browned sausage that still has most of its flavor?
Ecstasy!
You will never go back to the "old" way.
I always thought deflactuation occurs AFTER you eat beans.
"Arroz com Feijão" ordinary food in my country Brasil. See Feijoada's too.
I thought the same, But he made an "improved" feijão, LOL, or a gourmet style.
Essa aí também me pegou de surpresa.
Como disse um rapaz aqui no comentário, Raio Gourmetizador! kkkk
Pra eles é um prato, para nós é dia a dia!
I have worked in Brasil quite often and have spent many, many months there over the years and enjoy the country, its' people and food. I am also a nitive of South Louisiana born and raised in Thibodaux, La. The Arroz com Feijão of Brasil is quite tasty but it is not the same as Red Beans and Rice the way we do it here in Louisiana. The recipe and method demonstrated here is authentic and will make a very satisfying pot of beans.
Chef, please clear me something up. Why do you always skim off the foam from stocks?
the foam is usually from meat or protein like items, so a little skimming cleans things up a bit. ...straining stocks is also good to remove any thicker impurities, leaving you with a clean looking stock without a bunch of particles.
Great! Thanks!
Bean-broth foam contains proteins called "lectins" that cause gas. They are present throughout the broth, but they are more concentrated in the foam, and the foam is easy to remove, so you might as well do it and reduce the gas problem.
@@shawnhtpc2271 🤣 I thought the deflatulation comment from Chef John was a joke. Thanks for the info!
My Mount Rushmore of American Comfort food would be:
Spicy seafood gumbo from Louisiana
Classic Apple and Pecan pie from Arkansas
Hot dogs and chilli cheese fries from Chicago
Fried chicken, greens, grits and gravy from Mississippi
Honorable mentions:
Cheese steaks from Philly
Hamburgers from California
Enchiladas from New Mexico
Thanksgiving full-works from any suburban homestead in Iowa
You are an incredible, Chef! I'm so delighted to have found your page. :)
One of my fav comfort dishes. Thanks for mentioning poblanos instead of bell peppers. Great idea.
Chef John, you are the man for this one! I really love red beans and rice and the simplicity of this recipe makes me love them even more now! Lol This looks super delicious and I can't wait to try this out. Thanks for sharing :)
+Food Wishes this was so good...thanks Chef John!
I grew up in Louisiana, and my comfort food Mount Rushmore is Chicken and Dumplings. We had that nearly every Sunday. We had red beans and rice on Monday, and Gumbo on Fridays. Man I miss my mama's cooking.
Have you ever had a job as a chef instructor at a culinary school? I think you would be one of the best chef instructors to have in a culinary school.
That's what he was doing before he started his channel!
I don't think bay leaves are exotic, but I _do_ think they're pointless. They taste like nothing and you have to fish them out after cooking. They're basically goo luck charms. I'd rather use a neat-looking rock for that purpose, a-la "Stone Soup".
I made this recipe after watching the recipe. It's so delicious! Thanks Chef John!
I must disagree with you Chef - this plate of beans is VERY photogenic and delicious looking. Thank you for your recipe!
My favorite comfort food is grilled cheese and tomato soup
Halfway through this vid I jumped up, ran to my freezer and took out a piece of frozen hamhock to thaw. I know what I'll be making this weekend.
There is usually a little bit of meat on that ham hock that is well worth digging for and adding.
I am French. I am going to fix this with local products. We'll see how it goes. It is going to be fun to try to recreate Louisiana in the middle of the French Ardennes.
Love making a pot of this wonderful stuff. Sometimes I don't even eat it with rice. When I add the salt, I also like to add a mini-glug of apple cider vinegar, imparts such a great flavor.
The holy trinity and THE POPE. Celery, Green bell pepper, onion and............garlic.
I sometimes use a splash of bourbon right after I throw in the holy trinity
At the end you said not the most photogenic thing. I call you on that. For those in the know that's a mouth watering photo lol.
Your Narrations are Killing Me.
Yeah, irritating.
I used to make a lot of bean soups/stews, though I never mastered red beans and rice. I would almost always add some type of vinegar toward the end of cooking, and was surprised to see that you hadn't done that. Then you added the hot sauce in the bowl and my mind was at ease.
I concur. It’s not that I can’t cook well, it’s just that I haven’t found a good recipe for this dish. Going to give it the old college try. TBC
Red beans and rice are definitely up there on my Mt. Rushmore. And yes, there are probably as many recipes as there are people who cook them. And I gawwwrawwnteee that you'll get some complainers who'll insist that it's not authentic because their grandma's recipe is "the original," even though I did hear you say that this is *your* version and not their grandma's.
The ultimate solution to the pre-soaking nuisance is to use Camellia beans. They're fresh picked, fresh dried, and require no soaking whatever. They also cook fully tender in under an hour and a half. I love their beans, and I'll never use store brands again.
Another on my Mt. Rushmore is old fashioned pot roast.
Camellia beans do make a difference.
You mean they make other brands? J/K Of course, if you want to make em' creamy faster just add a can of Blue Runner red beans to the pot.
I am going to give you a tip from my Creole daddy.
Always add sugar to your beans.
You will not fart so much from the beans when you add sugar🤭❤
Boudin balls, red beans and rice, shrimp ettoufe, you have cooked my childhood sir haha
I use these recipes replacing w vegan ingredients now but it's still yummy :P
Bet you grew hips and a "trunk". LOL!
Absolutely LOOOOOOVE BOUDIN BALLS ❤️❤️❤️❤️❤️
Deflauctuate??... this is kind of the same recipe for green pea soup..very good !!
Came out perfect and wonderful as is; thank you, Chef John for another great one!! You are among the very best and provide all the necessary info with all your recipes. Cooked mine 3 hrs. covered/slow simmered; then 15 min. uncovered. The beans thickened up a bit more to a perfect consistency as they cooled down.
This looks delicious. I must try it. Thank you for sharing.
Someone finally has a tutorial doing our beans the correct way!! Cheers!
Caribbean folks give you a thumbs up!
I know it's your way of doing them, but I just can't see andouille in red beans. Born and raised in louisiana and I can't say I know a single person who uses andouille in their red beans. That sausage is for gumbo and jambalaya not red beans.
I've only had Caribbean red beans and rice, and it's nothing like this. What would a more traditional Louisiana style recipe look like?
what meat would you use as opposed to the andouille?
Fish you should definitely check out my cooking channel, I have a rice and beans recipe right up your ally :)
Saint Joseph
Just regular smoked sausage preferably Richards or veron brand if you can get it. The rest of the recipe is pretty spot on.
Fish
This is really close to traditional just the sausage isn't right IMO, but thats just my experience/preference