Red beans and rice | Southern U.S. style
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- Опубликовано: 7 фев 2025
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water: www.seriouseat...
**RECIPE, SERVES 6-8**
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done - 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Vinegar? Really? Are you just avoiding me now?
Top 10 anime betrayals 😱😱😫
You're not nearly acidic enough, kid
Quit your whineing
What a complicated relationship
Remember he adds you for sweetness too and he added a pinch of sugar.. Yep I'm convinced he has something against you now.
I'm a very lazy, unimaginative cook but one thing Adam has sold me on completely is tomato paste. A squirt of that into a skillet or sauce pan makes such a big difference for almost no additional effort. I swear I use it in practically half the dishes I make, now. Thanks, Adam! 🍅❤️
Consider garlic paste and pesto, or a tiny bit of sesame or fruffle oil, makes things taste so fancy
@@hudsonja I believed you ntil you said truffle oil.
Another great paste to use is anchovy paste. As long as you don't go overboard it won't make a dish taste fishy and it does wonders adding a kick of umami flavor.
Yikes
Worshchester sauce, anchovies, dried mushrooms and just straight msg if you want are all great ways to add body and flavour to a dish without too much additional effort
Pro tip: Use the water for soaking the beans to water your plants. The water contains a lot of nutrition that is just going to waste. My mom does this everyday with all the vegetables she washes and our plants look quite good
Do you add salt to your bean soaking water though? I would think that would be bad for the plants but idk
This is an awful idea if you're adding salt. It will kill the plants.
You should never use salt while soaking or boiling beans because they will stay hard and unpalatable. Add salt once they're well cooked.
@@mickc6700yeah it makes no sense why you would arbitrarily add salt before you even start the real cooking
I don't add salt to my beans and I gotta say, from my plants to you, AWESOME tip. I feel silly having not thought to do that before. Appreciate the idea, friend!
Adam (probably): Wow I'm hungry, which ice cube do I feel like eating today?
pure demi glaze with brown rice sounds like a good week-night meal
@@russainhockeypuckman7376 no joke I really want to try that for his bolognese recipe
Bean
4th
@sookable h vinegar leg is on the right
Pro tip for you chefs out there: smashing some of the beans against the inside of the pot helps thicken it up by filling it with cooked bean starch. Real good stuff
Gotta admit - I use a crock pot on low for a few hours and give those suckers a few hits with a potato masher about halfway through (just before adding a half-pound or so of sausage), and they come out really creamy.
I learn that tip from Chef John over at Foodwishes.
Aa,źAaaààAa
rajma chawal
@@mikerichards1096 Agreed
Thanks Adam! In North Texas, where I'm from we always used Pinto beans although everybody called them Red Beans. I'm nearly 80 years old. When I was a kid, some kids didn't always get enough to eat, so at school every Tuesday was Bean Day. A big plate of beans and a stack of cornbread muffins and a dish pan size of red bean gravy on each table. Also usually had hot dogs for meat and some kind of vegetable. The best though was the red bean gravy the cafeteria ladies made. You could have all the bean gravy and cornbread you wanted. It was fantastic. I really loved that. When in my late 20's I was back home and looked up the cafeteria manager to try and get the gravy recipe. She said "I bet I've had a hundred kids ask about that, but I just don't remember". My favorite meal has always been cornbread and red beans with a big slice of Vidalia onion and a big slice of Beefsteak tomato. Key ingredient for the beans is cummin.
Mesquite BBQed Lamb. Another area speciality a whole lamb cut into pieces about 3/4 " thick and Texas (Deep Pit) BBQed over Mesquite coals. Before the last man died who used to do these community bbqs I got the BBQ sauce recipe from him. A friend and I got a whole lamb and made a pit with chicken wire over a piece of road culvert. The sauce was basically a vinegar and mustard sauce, then about 30 minutes before its done you add ketchup to the mix. Cook very slow for about 6-8 hours. Near the end it still didn't taste quiet right, so I went to town again to ask him about it. He had forgotten to tell me about lime juice. This made all the difference!
I've often wondered why nobody has included this in some BBQ restaurant. Lamb cooked over Mesquite coals just has a completely different, very exotic taste, no lamb whang at all.
One last thing. For these big community BBQs we always had a kettle (old fashioned wash pot) of beans. Some people used to get a few Mesquite coals out of the pit, crush them and put them in the bean kettle. It adds a really good smoky taste.
Thanks again!
I’m from north Texas as well and fondly remember growing up with Granny’s red beans and cornbread (which were pinto beans as well, we just called them red beans for some reason). She would have been 90 this year.
Interesting comment, thanks for the anecdote! You've inspired me to try making the lamb.
Thanks for sharing mate! That lamb sounds well good!
Thank you for sharing
Bro... coal in the beans???
I really like how adam throws in the little useful tips like how to cut the vegetables without just assuming poeple know
I can't remember the last time I cooked with red onion and I couldn't remember why. I watched a divas can cook video and this one back to back and they both mentioned red onions can get slimy.. ding ding, that's the winner. I didn't know size affected how it cooked either. The more you know!
Kenji is really good for that, he cooks with a go pro so you see everything and he gives a commentary of tips and tricks, I really love his style
True because if we knew we wouldn't be watching this 🤣
@@Ena48145 They are too pungent for my liking.
I knew that voice was familiar! Adam.
Brazilian here, beans and rice are our daily basis eating. Generally we eat it with some kind of protein. It's like a nacional treasure, literally everyone, least to east, north to south, poor an rich eat it.
a gente tá em todo o lugar mesmo, não é possível
Feijoada!
beans are protein
Feijoada FTW! Adam should try doing it
Its a national treasure of every country. We North Indians usually have them every Sunday afternoon.
My north African family will always remember this in winter .
One of my favorite things about Adam is how flexible and open minded he seems to be. A lot of the time he isn’t speaking as if his words are absolute fact, he’s telling you what works best for him in his experience, but he openly acknowledges that other people and cultures have their own successful ways of doing a similar task.
Adam is like the Molto Mario show for a newer generation. Mellow and laid back counterbalance to all the aggressive cooking competitions, whether explicitly competing for a prize or the implicit can-do-better flexing from Uncle Roger and Joshua Weissman.
Cooking is more art than science (unlike baking). It's all about personal preference: just because one guy likes it one way and other guy likes it a different way, doesn't mean they're not equally valid.
@@sammiller6631 Agreed, though to be fair, Joshua Weissman's "but better" videos are more to show how you can outdo fast food quite easily if you take the time to make the same thing at home. I think it's a good thing to show people how to make the unhealthy food they eat often at home and in a slightly healthier way. His showboating is really just a way of pulling people in because clickbait is necessary to compete these days.
I think its that acknowledgement that keeps the comment section from becoming "i do this" "i do the same thing but this" (which bugs because its not the same if you do that haha)
Yea
As a Brazilian person, watching you cook rice and beans for almost one hour is crazy!! I cook this basically all week, I just use a pressure cooker. And only now I realise how much time it actually saves kkkkkk
Prinitivo here
Lacks beef, would complete, I'd live with Beans, Rice, French Fries and beef for a long time
But great, I though americans didn't have rice and beans
In Colombo we use pressure cooker also for this recipe
@@fahey5719 would you GENIUS understand that we are talking about the Brazilian experience and daily routine? Or is your America-centered world view too hard to deal with
@@marcos11vinicius16 LMAO or should I say Kkkkkkkkkk
I actually do the sugar + vinegar for most of my foods. The sugar might be maple syrup, honey or mirin and the vinegar might be balsamic vinegar, lime or lemon. As you said, not enough to affect the nutrition but it really balances the flavours and makes everything so much better.
Never understood why "Rice and beans" was seen as a poor quality meal: It's quite literally one of the most complete meals you can eat hands down.
Probably because the ingredients are generally very cheap, making it a food associated with poorer folks. Here in my country, a lot of people call beans the "poor folk's meat".
@@OEpistimon Huh, nice. I didn't know people eat beans, or at least as a staple food, in Greece.
Edit: Grammar.
@@rafaelsanchez580 Φασολάδα and Γίγαντες are pretty much the biggest bean dishes of the country. Really tasty.
@@SkywardKkalox γίγαντες στον φούρνο 👌🏼(+λουκάνικο)
In my country, any meal without meat is considered "poor". To the point that kids who brought egg sandwiches to school (cheap protein substitute) were bullied for being poor. Classism is something Americans will never truly experience or understand.
Ever since adam’s video explaining that most kitchen accidents happen during the veg cutting phase he takes an active stance in explaining the most safe techniques to cutting fruits and veggies and I really appreciate that
I'm never a fan of the beans but I respect the effort and I'm happy to see that people enjoy such dishes
I didn't notice this before, but layering the real-time sound of chopping over the sped up video really helps to emphasize the "walk, don't run" approach to cutting vegetables that you talked about. Nice touch!
Bean
Bean
bean
your mom.
Bean
Beans are probably the closest thing we have to "superfoods" and Adam's idea of simply freezing them in ice cube trays is incredibly efficient for getting nutritious food for the entire family after a long day's work. Cheers!
Bean
Bean
@@K3b1bisLtu Lol thank you! My bad
@@NolanAronson08 My bad, thanks!
Bean
Why do some people always feel the need to disparage other people in regard to how they cook? I think people have watched too many Chef shows and think everything is a competition. The amount of aggression and ungratefulness displayed online is really stunning. I’m thankful many of us still can afford to make beans and rice. What a blessing. Thank you God. It’s great some ppl do this “faster” in a pressure cooker. Wonderful. You know what else is great? Knowing how to cook something like this without electricity. That’s a blessing. It’s not a competition people. God blessed the earth with a stunning array of things we can eat. Be thankful. Be thankful this guy decided to share what he enjoys. Instead of seeing it as some kind of international roller derby, see it as a way to add to your tool box of culinary skill. Some people are lifetime students and enjoy learning different things just because it is a pleasure for them. They enjoy connecting with ppl thru learning. Other ppl go thru life with a perpetual cloud and feel the need to cut down everything in front of them. For shame. Sad for you. I hope you can come into some semblance of peace and maturity in your life one day soon. Maybe then, someone will value what you have to share and rejoice with you in it. Blessings. 🙏🏽
Louisiana native here, and beans and rice are indeed a local staple that I've eaten all my life. Not only is it a nutritious dish if you watch the sodium and fat, but it's also incredibly inexpensive. This is probably why it became a staple in the first place.
Btw, you forgot the cornbread! I personally don't eat it all that much, but I've hardly ever seen a meal of red beans and rice without cornbread. People love that stuff down here lol.
But I have to know if we actually have to soak the beans. I’ve been cooking without soaking for years. That’s how they taught me in Mexico. I wish I knew if soaking is actually better.
They cook faster and are better for you if you soak them and rinse them at least once. I start soaking them days before I'm going to use them and change the soaking water daily. 🤓🍻
edit: PLEASE STOP REPLYING TO THIS. I DO NOT WANT TO HEAR ABOUT BEANS ANY LONGER. no, it's definitely not necessary. everyone has a different opinion on them (and even the research is split), so i won't tell you what i think personally, but i've never soaked beans and they've always come out great for me. it's the sort of thing that you get passed down from your family and never question, and honestly i think that's fine. who really cares if one method is slightly better than the other for whatever reason? they all work.
The crossover we didn’t know we needed, but the crossover we deserve.
Shill
@@alsaunders7805 your opinion on this means literally nothing if it's not backed up by research
Totally won me over with the "Crystal Hotsauce". My personal favorite after 40 yrs of red beans and rice consumption. Mmmmm.
I'm more of a "Green Eggs and Ham" person, but "Red Beans and Rice" looks nice too.
Ok
Clever joke
@FALCON GAMING ok
@@K3b1bisLtu o k
Long live the empire!
Here in brazil we basically eat white rice and black beans daily, it's the base of almost all the plates!
Can you tell me some Brazilian cooking channels?
In Haiti also
@@kanhaiyajha6482 You can easily find them just by searching "Brazilian cooking" on RUclips! Channels include: Brazilian Cooking Class, Cook Like a Brazilian, A Cozinha do Ellioti: Gateway to Brazil, and Luciano Restin (in Portuguese language).
@@ThreadBomb thank you for taking the time.
Weird, I only ever see black beans in feijoada. We eat the brown striped beans over here.
I was borne and raised north of latitude 40 (Chicago, Syracuse). I have always loved beans. From my paternal grandmother baking beans for hours and serving to my grandfather cold with vinegar to my moving to Newark, NJ (a majority minority Hispanic City of 330k people). Red beans and rice, black bean soup with a sprinkle of caso blanco on top. Just give me the beans and let me at some eggs, flour tortias, ground chile peppers , Franks hot sauce or Louisiana Chrystal. Sometimes a daube of sour cream to finish
For meatless flavoring alternatives, I’ve fallen in love with white miso paste. It seems weird to put in a lot of recipes, but a tablespoon or so will add body, umami, and thickness in place of meat or cream. I just made made lentil shepherds pie earlier and white miso paste was my flavor savior
If you're good with fish but not other meats, HonDashi is fabulous. Smells like fish food, but it adds such a great flavour depth.
Another actual meatless option is rehydrating some dried mushrooms and using both the mushrooms and the soaking water
ooo thank u for this I'm definitely going to try it!!
yeah I just made this without the ham and I have to say it all tastes a bit... vegetable stew. I think I should have at least put a stock pot in.
Shepherds pie is made with lamb so you definitely didn't make shepherds pie. You made lentil pie.
@@tribulationisuponus9245 Folk around where we lived liked to call it "Shepherdess Pie". No need to get high n mighty.
That comment about every southern culture having a dish similar to this is really interesting to me. I know the southern US has this, but India, an entire ocean and continent away has Rajma, which is kidney beans in a red gravy and rice, literally the same thing here. It would be awesome to see what kind of factors influence cultures to develop such similar cooking methods and foods
One factor is probably just what is viable for agriculture. Beans and rice grow well in hot climates and people inventing new dishes tend to try all possible combinations and if its nasty never make it again.
A tendency for spicy foods in hot climates has 2 factors helping it, one is that capsaicin is an antifungal agent so hot wet climates will have more naturally spicy plants to fend off fungus. The other key factor is how spices are also normally preservatives or atleast cover up spoiling food tastes making it very valuable prerefrigeration in hot climates, and in cold climates if there is snow on the ground the outside is litteral a freezer to preserve all your food so spices for long term preservation is less needed. (Obviously Europe highly valued spices which is part of what kicked off the age of European exploration as they tried to find better trade routes to india and beyond, but Europe's colder climate resulted in less spices being naturally available and why british food has a reputation for being bland)
@Deerheart What do you mean "when did Koreans get spices"? Every culture has spices. Flavorful things grow everywhere and all peoples have cultivated them.
@@jasonreed7522 Are we sure that the bland British food thing is actually true, and not just a stereotype that stems from wartime rationing?
Rice needs lots of water and has generally been grown in warm + wet places. Southern China, India, Honshu, the Southern US, etc. You don't get much beans and rice in Northern Europe or Minnesota because you don't grow rice there. Instead the beans (or other legumes) combine with other grains. "beans on toast", or dipping bread into your mushy peas, or whatnot.
In Turkey, we have 'Kuru fasulye üstü pilav', it's lamb in a herbed tomato onion sauce with white rice!
About the sponsor for this:
At least the German association of gastroenterologists have called microbiome analysis like it "expensive and nonsensical".
Plus, on the website, they mention "leaky gut". A condition exclusively recognized as being a thing by the alternative medical community...
Yeah, a lot of gut science is bs.
I'm a big fan of Adam, but I agree that he sometimes has bullshit sponsors.
@@starfthegreat What do you expect? Lots of his videos are full of conspiratorial thinking and bizarre obsessions about the past.
The moment Adam mentioned he was lacking in lactobacillus i automatically thought "you should drink Yakult"
Just ferment something.
Same omg
Yakult! Damn I love that drink, I wonder if it's sold in the US?
@@emanatingauras4017 Yeah, it’s usually at Asian marts. Probably online too but that’s a guess.
Fuck those pills that give lactobacillus.
Just drink Yakult.
As a brazilian and, thus, major bean eater I suggest you try making the beans first (and only in pork sausage, nothing else) and finish them in whatever mirepoix you choose to sweat as long as you fry some garlic in there. I find the un-onioned beans freeze much better and the taste of the vegetables are much much brighter.
great recipe as always.
sounds good!
I just made this - I omitted the ham hock for smoked paprika and gave it a few splashes of Maggi at the end. Very delicious! It’ll become a new staple for me. Thank you for sharing!!
...try Maggi on hard boiled eggs......................................................................................................................... (you can thank me later) 😉
Brazilian here, just a tip if you want to cook you beans faster. Use a pressure cooker! You can use a cheap one or an instant pot, throw the beans with some water and a couple bay leafs and freeze what you’re not going to eat at the moment. When you want some beans, thaw the frozen beans and flavor it however you want it. (Warning: Don’t freeze it in ice cream containers, if you know what I mean)
Nunca vi gringo usando panela de pressão só em restaurante acho q eles tem medo. Mas oq me chamou a atenção foi ele cozinhado arroz. muito estranho.
@@heitorv6083 Eles usam mais a panela de pressão elétrica (o instant pot) e a maioria não sabe cozinhar arroz sem uma máquina de cozinhar arroz, triste...
@@heitorv6083 Ué, que que teve de estranho nele fazendo arroz?
My mom taught me to soak pinto beans with the juice of 1 lime, they end up looking like white beans and get sooo creamy is so good
Been cooking them for years … every monday won’t give my secret but all I know is they are awsome … there are so many ways to make them . Respect ✊ to everyone’s way ,
I really appreciate your attention to both nutrition and taste while giving options for meat eaters, vegetarians, and vegans. That’s what makes you one of the best cooks on here!!
I love the Delhi version of this dish, Rajma Chawal, simply Red kidney beans and rice. It's my favourite thing to eat when I go back to my folks house.
Was waiting for a rajma chawal comment lmao
Brown kidney beans too 😍
@@varada3106 why
@@saiarjunallamaraju7403 It’s a different version of Red Beans and Rice!
Beans, the Brazilian way.
Cook your beans with a small amount of annatto (we don't use paprika on our beans in Brazil).
Finely chop a tomato and onion.
Add a spoonful (or more) of garlic paste. To do it you add garlic, salt, (you can add basil or other herbs) and blend or smash it (you can store it in your fridge for weeks and we use it for everything).
Add Olive or vegetable oil to a pan, your garlic paste, tomato and onion, let it brown SLIGHTLY, then add your beans with the broth, let it simmer on low heat, taste it to see if you need more garlic paste and voilá! The best beans EVER!
Wow, a video not on the schedule?! A surprise to be sure, but a welcome one.
I know right!
We will watch his recipe with great interest
I'll add tomato paste, that's a good trick!
he really makes these fast. i'm always surprised at how quickly he uploads.
*a surprise to be sure
Beans and rice have been one of my favorite combinations for at least half my life! I love all beans, and brown rice is amazing.
Actually Adam, I make the best split pea and Ham soup using two large smoked ham hocks, after simmering the ham hocks for an hour, I remove them, let them cool and cut the meat off them. Then I cook my split peas in the ham hock water for 30 minutes. I add small cut potatoes, carrots, chopped onion and the meat from the Hocks and simmer for an hour. My husband's favorite!
Hi Adam! I want to thank you for highlighting rice and beans. I'm Puerto Rican, and growing up i would always have rice and beans(primarily red beans). The recipe for the beans I usually make certainly differs from the one you shared with us in this video. However, one thing struck me very similar about the food and that which you stated at the end of the video was that it just tastes like home. I cannot tell you just how right you are. Whenever I find myself missing my family( I no longer live near them.) I find that a quick meal of red beans and white rice like my abuelita makes will make me feel right at home and very comfortable. I think that's one of the cool things about food. It's able to evoke so many different emotions regardless of which culture you come from.
Oh my goodness!!!!! That ice cube tray hack 🤯
Absolutely LOVE it!!! Adding that to the arsenal of kitchen genius! Thank you 🙏🏽 💕
Adam.... Tis sooooo refreshing listening to a human speak with such a fine, free from goofyisms and other unneeded and unwanted lil idiosyncracies, voice. Your vocabulary, inflection, tonality.... Delivery are all perfectly inoffensive and very easy and enjoyable to listen to.... Your content is great, concise, insightful, to the point, but also quite helpful.... If you have a huge package, you might just be a triple threat, ha.... Anywho keep it up my good man and you shall go far! Thanks for sharing your gifts with the world and good luck mane!!!
Bro talks about appreciating someone being free from "goofyisms" and immediately debases the comment with lewd sex talk. wtf
M6ipllpll9llp08llp0l8
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.ll0l0lpo9lloo
my respect for adam rises every time he uploads a video JUST BECAUSE of his ad transitions.
In India we have "Rajma Chawal" which is also considered a comfort food
My favorite. And pretty easy to make if you have an Instantpot!
I think my boyfriend could eat Rajma Chawal at least 3 times a week^^'
It has a version all across the world it's really nice
I'm from India and never heard of this maybe it is North Indian dish
Here we have Paruppu Usili and Sundal Masala
@@debodatta7398 it's the same dish
Greetings from Canada🍁 WOW! Just simply….wow. I just subscribed to your channel as I so appreciate cooking shows that are fast paced, educational and non condescending. While living in Florida obtaining my Culinary Degree in my early 20’s, this dish was my favourite to chow down on. I wasn’t too big on the pure lard that seemed a necessity at the time however, I had made it a staple on most Sundays while in school. Over the years I have changed the recipe so many times to suit different palates that I had forgotten the original. Now at 57 years of age and having my children left home, time to get back to the basics. Thank you.
I am originally from a Caribbean island and eat a lot of legumes. I have come across some really hard to cook red kidney beans. I soak it overnight, thinking that everything would be a cinch, after 1 hour of cooking. To my exasperation, it went for more than 3 hrs. I remember someone mentioning that to cook the tough cuts of beef, an effective solution was to add a small amt. of baking soda. Since bean has a lot of amino acids, similar to beef. I found the answer. It worked. HOORAY !!!!
I read somewhere not to put anything acid (ie tomatoes) in beans until after they reach the desired tenderness. It stops the softening of the beans no matter how long you cook them. 🤓🍻
Adam must've read that too.
"Be conservative"
Proceeds to grab a fistful of salt and yeets it into the pot
Conservatives tend to be salty lately, so it checks out ;)
For that amount of food, that makes sense.
@@kcbsuiejd bruh stop lmao
@Obama IV 'Nah' is not a great argument bud
@Obama IV your personality doesnt reflect your name does it
went to the Jazz Fest. in NOLA one year and this is basically all I ate LOVE beans&rice.
I suggest pulling the ham-hock out at the end, picking off the meat/skin/fat, then rough chop what ya' like and add it back to the beans. It can yield more meat than one might expect.
Oh, and in the past I've used smoked turkey necks as an alternative (they also yielded more meat that I'd anticipated after separating out the bones at the end).
My mom would do that with lentil soup when I was a kid.
I guess it depends on your priorities. If getting that little bit of extra flavor and texture in a single meal is more important to you, do that. If, on the other hand, you want to maximize flavor for more than one meal (for the least amount of money), then do as Adam suggests, and reuse the hammock for another meal.
Another alternative is just finely chopping bacon and adding it. Its easy to get, gives a great flavor, and as long as you chop it finely it essentially melts into the dish.
Yessir if you cook that hamhock or smoked turkey neck long enough they just fall right off the bones that we later take out of the beans
Yup, that's what I do and it makes the meal so much better.
Dear Adam, you are indeed right when you say “most warm weather cultures have a version” of this. Here in India, this exact dish is called “Rajma-Rice” and is one of the most commonly had lunch dishes on a warm day, particularly in northern India. 😊
The best red beans and rice I had was in Biloxi Mississippi, now I make it in upstate new york with kielbasa a perfect dish during the long cold winter
Rice and beans are a daily basis food here in Brazil, we are so used to it that we say "make rice and beans" in a sense of don't making something unnecessary hard, keep it simple like rice and beans
Rice and beans are a national dish here in Brazil. Rice with feijoada is even better. I challenge Adam to do his spin of feijoada and show us what he end up according with his tastes. Challenge launched, Adam!
OBS: Brazilian style rice starts first with onions and garlic being fried at the oil of your preference (only a amount to cover the bottom of the pan and coat the rice later), then add the rice (wash it thoroughly if you wish until all the white water vanishes) and fry in the onion and garlic until you see it is not sticking to each other much and add water (preferably hot to speed things up) and salt that water to taste. Wait until all water evaporate and you hear crackling sounds. It's done.
been here a while and finally trying out some of Adam's recipes. Amazed at the difference dried beans make in general. Cant wait to apply this elsewhere and work my way through Adam's other recipes
I think the tomato on top of the trinity makes this creole vs. cajun. Nice Job! My favorite tip is the celery leaves at the end. I saw you cut them off of the stalks at the beginning and I was like NOOO!!!! So much good flavor lost!!! Then you wowed me at the end with using them as a garnish and now I am sold on this!
I was searching “beans and rice” videos for hours on RUclips yesterday and look what pops up today.... a new video about beans and rice from somebody i have been subscribed to forever.
Sometimes that RUclips algorithm scares me....
Bean?
What videos he uploads on a given day has nothing to do with the algorithm...
Search for Jamaican Rice & Peas.
@@thothrax5621 he didnt post this on-schedule though/..
@@chashubokchoy8999 That still has nothing to do with the algorithm. It was a funny little anecdote about a weird coincidence, and then a random comment about the algorithm even though the story has absolutely nothing to do with the algorithm
4:36 these will-timed scenes are one of the subtle reasons that this channel is mwah, chefs kiss
back when I was a kid, I never really enjoyed red beans and rice, that was probably because my dad sucked at cooking it. I really want good red beans and rice now
Beans truly are a musical fruit and this dish is a symphony.
What?
Musical. Lol 😂
This really helped me and I just finished mine💞💞I added crayfish instead of ham
So I tried this recipe, and earlier I bought some dried mango powder based on another of Ragusea's videos. I decided to try it in here to supply the sweetness and acidity and it was amazing.
"I'm going with red everything..." Pretty sure that celery is green
Nothing a little red nail polish cant fix
@@vigglewiggle5396 semi-gloss red spray paint is easier
Colorblindness?
Could always just use rhubarb
Forbidden celery
that celery leaf as fresh herb trick has seriously helped me so much in the kitchen. Cilantro gone bad and I only notice when I finish cooking? To the celery!
A good visual joke when he said “I’m going for red everything” would have been to replace the celery with rhubarb
Eew 😂
No
Folks, they said joke. Not actually add the rhubarb, but to use it as a humor prop.
@@dumbo800 yes, Joke is appreciated. Don’t worry :)
lol dying
Rice and Beans. Literally the important part of a Brazilian dish
I recently moved to Louisiana from up north and I've made this dish a few times, just with andouille sausage instead of the ham. 1 point I need to make. It is absolutely worth it to pay another few dollars for a bag of good beans. The Camellia's brand of red beans they sell in every grocery store here are excellent. The texture is way better and the finished product is just so damn good.
I lived most of my life in the New Orleans metro area and we always used Camelia Red Beans. When I moved to San Antonio I lamented the shopping trips when I couldn't find it. It seems to come and go from the grocery here, but when I am able to get them I am a happy camper.
Here in Brazil, we eat this everyday and it's amazing!!
Yesss. I work on a tug boat in Louisiana. Red beans and rice is the way to make a deckhand smile.
I ate southern red beans and rice down south I truly believe that they also serve them in heaven ❤
Took inspiration from this recipe to make beans and rice tonight! Added corn, spinach and canned tomatoes. Great dish!! So healthy and low cal too :)
I like your choice of ingredients and the beans looks so colourful. It pairs so well with the rice.
So nice to see some appreciation of celery leaves as a garnish.
Hey neat, rice and beans are THE food down here in Brazil. Glad to see how other cultures/people make them. =)
@Árpád Well now days the correct term would be something like "perifery nation", since you know... the Cold War is over and the socio-politico alignment of nations is kinda irrelevant atm. .-.
Developed, in-development and sub-developed does not explain other aspecs that are important for the lobal stage so it was "recently" thrown out. ^^
@@joaovitorreisdasilva9573
Oq o cara tinha dito?
@@leandroisaac2000 "Third world", ele provavelmente estava tentando ser ofensivo, mas usei a oportunidade para corrigir o termo incorreto que infelizmente é popular por causa da guerra fria. '-'
@@joaovitorreisdasilva9573
Os estúpidos dos americanos adoram falar isso pra se sentirem superiores. Da até peninha de uma pessoa ter um caráter tão bosta né?
@@joaovitorreisdasilva9573 Kkkk provavelmente eles falaram que esse tipo de comida e pra gente pobre kk melhor comer comida de pobre do q me entupir de hambúrguer, e alem do mais vc vive mais.
It’s crazy, as a Brazilian, watch other nations do the Beans and Rice combo totally different from the way we do over here!
You need to demonstrate.
We have a rice and beans dish in India called "Rajma Chawal". Its one of my favourite comfort foods. Hope to test dishes from other countries as well
Just curious, how do you guys do it there?
It feels like every culture has its own form of beans and rice, ESPECIALLY Latin American ones. Back in Puerto Rico we do it WAY different too
Eu tmb mto estranho né kkkk
Grandparents are from Louisiana and you’re right about the Andouille and/or the Turkey leg…my mom puts like 2!
Being from Louisiana, my mother's head would explode if she saw how you cooked that rice...lol.
I knew I'd find a Louisianian in this comment section.
how would louisianans do it? i'm asian we just pop that shit into the rice cooker lmao
i’m kenyan and we have something called maharagwe! it’s something like a tomato, coconut cream, kidney bean stew!
Well, share the recipe with us. I'd love to know,. and I'll make it and let you know how it tastes to an American pallette.
Wtf!!!???🙆🙄🙄😹😹
@@PoeLemic don't mind what she/he said ...maharagwe means beans in English
@@reebeckie571 it’s also a dish…never heard of maharagwe and chapati??
@@PoeLemic i don’t know how to cook it myself, my mom makes it. but i’m sure there’s good recipes online. it’s goes so great with a flatbread called chapati!
Great beans and the boiling of brown rice was a stroke of genius. No more hard, boring brown rice!
Adam has solid recipes, but his community really cooks, too, THANKS!!! 👍❤️
If you’re inexperienced in the kitchen, one thing to watch out for is to use enough water. I just ruined the whole mess by not using enough. Adam’s end result looks good though. I’ll try again.
You can always add water but you cant take it away
I love all kinds of beans! The red kidney beans are my favorite! Rice with beans are a nice mixture too with pinches of garlic for an appetizer washed down with chilled prune juice as a side beverage.
dehydrated mushrooms are also another good meatless alternative, I honestly often use both dehydrated mushrooms and smoked paprika.
also, I love using rice to thicken up the juices from beans and tomatos for extra thick beans that can be used as sandwich filling without leaking :)
Thank you! Was looking for just such a suggestion
my grandmother always cooked kidney beans for me, i used to absolutely love kidney beans and rice........... I'm an old man missing my grandma. lol
Rip old lady
I learned a trick making gravy. For potatoes instead of tossing the starchy water. You throw it in your meat gravy concoction to help thicken it.
Same can be said with rice starch. Toss a bit in the bean stuff.
Thailand here is a warm weather culture AND a lot of rice, but there's basically on common dish that pairs it with beans.. Like other East Asian countries, beans often end up as a sweet paste / filling or dessert. (A little further West in India there are of course loads of bean dishes.)
this sounds awesome, I was just wondering what else I can do with beans other than refried beans and bean soups ... this sounds perfect and easy
One of the best clear voice explanations and yummy 😋 waiting for family to enjoy. Run for it to gobble gobble down before its gonna gone
Me, a brazilian: *reads the title*
"You shall be judged by the master"
I, Venezuelan, was like "WHY WOULD YOU NOT WANT MORE CUMIN?"
gringos nunca saberão fazer arroz e feijão como nós
If I may make a suggestion: Start your ham hock cooking in a separate pot ahead of time to get all the gelatinous meaty goodness out of it. Then use the cooking liquid for your beans. Add the hock meat once its all done. You'll get a better product this way.
That's how grandma did it in Florida!
Adam's got a few refinements, but I made a version of this all the time for my kids because it was so economical and fricking tasty. Best family recipe of all time IMO! Nice!!
Adam, you rule, dude.
Last night, I'm going to make some stir fry and realize I ran out of rice. I needed it quickly. I thought, "I'll try the Adam Ragusea method!" I boiled the rice, tested the "doneness", drained, and boom! Yummy and finished quickly. Thanks!
I have it on good authority that if you’re eating red beans and rice you’ve gotta have that mf cornbread
Diggin' on your recipe.
I diverge with the hocks - I score the skin and simmer the hocks while the beans are soaking.
When the hocks are cooked let cool then extract the meat and discard the skin and bones.
The beans get simmered in the water used to simmer the hocks and the reserved meat is added just before service.
Thanks for a very though explanation and great recipe. My experience is that a touch of hot sauce brings out the flavor. I will sometimes add chopped smoked ham steak to this dish instead of the ham hock, sold in an 8 or 16 oz plastic wrap in most supermarkets.
You should do a live stream and cook something and people can cook along with you and have it be around dinner time too
Very inspirational video, thanks a lot for your advices, I'll try this soon.
"Taste like Home, Can I explain why"
Southern Food Series Incoming
Omg this would be great!!!
I think he said can’t, but maybe he will try
@@maxsmith8196 I think he wants to do some sort of travel thing, but Covid limitations:( but, now that Covid is sort of winding down, I hope we can see it in the nearish future
Adam says “cant explain why!” not “can I explain why?” So unfortunately I don’t foresee a southern foods special coming anytime soon. Although it would be very cool to watch!
adams: "cooking rice pasta style"
asians: "so....you have chosen death"
Uncle Roger entered the chat
Agreed. If you think that is a cooking method you should not be making cooking videos. Only a human clown shoe would cook rice like that. Get a rice cooker at the very least.
@@Ross401 People making comments like these tend to not have cooking experience themselves and are just riding off the bandwagon started by Uncle Nigel (nothing against him, he's an incredibly entertaining man who puts out amazing content.)
Cooking long-grain rice in an excess of water and then draining it (which Adam is doing) is a perfectly valid method of cooking rice. You don't even have to look far from Asia to see this method being employed, as this is a method that is also traditional to the peoples of the Indian subcontinent. Adam has already made an very insightful video covering the many methods of cooking rice and their justifications.
Only a human clown shoe would so blindly and ignorantly write a comment on a subject on which he has little knowledge about and try to pass it off as definite fact.
@@tristantfly dont do that with short grain rice
@@Ross401 I am an Indian and I don't like the rice cooker/ pressure cooker rice. It feels heavy. The pasta style tastes light and fluffy. Maybe it is due to the type of rice we eat. Medium thick unpolished grains.
I know there is a million ways to do it, and i'm sure someone pointed this out, but i'm lazy to scroll. If you do the salted method for the beans, and you do end up cooking the water you soaked them in, please don't add the salt step while cooking. Reduction of the fluid will double the salt flavor. If you follow his steps and choose you want to add salt. You might want to consider using salted real butter. Not only will you gain the salt, but it adds a beautiful creamy texture and the "gravy"/"Sauce" now will have a perfect sheen to it, giving an overall better mouth feel. Northern folks might instantly reach for salt pork, which is great, but again, watch your salting methods. For the smoky flavor, there is many smoked herbage out there. Dudes, if you're trying to impress your date, sub the brown rice with risotto. Lastly folks, if yours is soupy and cooking it much longer will turn your beans to paste, you can always add in a little roux (for those traditionalist) or you can cheat with a little cornstarch slurry.
Adam: "Go ahead and drain your rice."
UNCLE ROGER HAS ENTERED THE CHAT
Does Adam have a fried rice video?
Damn it I'm too slow for that joke!
We already had this conversation lol. Adam has a video on western rice cooking vs. eastern.
stop referencing uncle roger please ffs