As someone who grew up in New Orleans and still lives in the metro area, I typically cringe at how bad people destroy our local cuisine. Although you added your grilling flair to it, your execution of the dish is pretty spot on. A sincere thank you.
Except he should have soaked the beans in the ham hock stock overnight. That was dead wrong. It's all about concentrating flavors in Cajun cooking. He should have known better than that.
Looks delicious, would like some of that now :) Since i love german "Grünkohleintopf", i'd like to see your take on a german style kale hotchpotch with your touch added in. Greetings from Germany :)
This shows how different rice and beans are depending on the region. In Costa Rica we don't use stock for our rice and beans (mostly with either small red beans, or small black beans). We just use water, but you can add during the cook a good piece of meat like pork (particularly for white beans) or some beef. After the cook, while you prepare the rice, you add some aromatics to it (cilantro, and a sofrito of fried garlic, bell pepper, and onion, in my case like my mother does it). In Limón province, which is in the Caribbean, the locals (mostly descendants of Jamaican immigrants) even add some coconut milk to the recipe.
It's amazing how such a simple dish changes from region to region; From south Texas to Louisiana to North Florida and South Florida to Cuba ,Puerto Rico. Jamaica and the rest of The Caribbean. Well Done Bro.
Camellia Brand Dried Red Kidney Beans is the brand of red beans most people use for red beans and rice, you can find them on Amazon. Their skins aren't as thick as the typical red kidney beans found at most grocery stores, I would also use Camellia Red Kidney Beans in a chili recipe.
Chef, your videography is beautiful! I enjoy your sharing a little of the "science" of what's going on in the cook. Thanks for this awesome video! I hope to make this soon.
Thanks for the great compliments for the videographer and Chef Tom! A little education is the forms of technique, science, etc., help make cooking more interesting and hopefully a little easier. Let us know how it goes for you. Thanks for watching!
I used to dislike any bean that wasn't green. But by discovering preparations and cooking methods that my folks didn't even dream of, I've come to appreciate the potential in flavor and texture of those legumes that need that extra time. This recipe is a perfect example on how to do it right.
I've been making red beans and rice as long as I can remember. Your version is definitely a jacked up, gourmet version of what I do. That means the next time I make it I'll be making a jacked up, gourmet version. Thanks for in inspiration! And yes, I'll be using my Kamado grill too. Smoke 'em if you got 'em.
Of all the cooking dudes on RUclips I’ve actually made more of your recipes and enjoyed all of them. We make the thanksgiving stuffing every year. The holiday brisket too. The spatchcock turkey is a family favorite. Thanks.
i love this method of throwing the dutch oven in a charcoal grill and letting some smoke happen. i know i'll be taking shortcuts with this one but it's great to see the purest way to do it
I did a trout fishing trip a few years back and the guy I was with was determined to feed me ham and beans for about 5 days straight [ this was the same batch for 5 days in a crock pot ] so I'm a little not so on ham and beans . But you redeemed my willingness to cook them with this video !
This recipe is AMAZING. I had to tweak it for the range and was awesome. As a Louisiana French Creole myself, please be aware that the Trinity is native to both Creole and Cajun cooking. Creols will call it the Creole Trinity and Cajuns will call it the Cajun Trinity, and neither may be aware that the other does it the same (or similar). Rock on, Chef Tom.
Just want to take a brief moment and say “thank you for sharing this recipe.” I’m old enough to remember life before the internet, when the best way to learn how to prepare a great meal was to learn firsthand from a relative or family friend. Nowadays the miracle of technology is so commonplace one forgets to say “thank you”. In the pre-internet era I would’ve gone my whole life never having learned this amazing gem of a meal. So thank you ☺️
I've been making ham hock stock for years and can let you know to save some time and cook them in a pressure cooker for an hour and a half. If you let the stock cool all the way you will have ham hock jell-o. I bet you will have the best beans or greens you have ever had after you pressure cooking your hocks.
Hey man, this guy obviously knows his stuff. Also, for guys like me pressure cooking is a no-go. doesn't feel like cooking, and I very much enjoy cooking
Thanks, Chef. This looks amazing! I am going to make this on the Classic 2 and make a King Cake for dessert. January 6th Mardi Gras kickoff! Laissez le bon temps rouler!
Many people make bacon in the morning and use the grease to start their RB&R. Crystal Hot Sauce is my favorite for use with RB&R. Gotta use andouille sausage!!
Great recipe. I can get only close to this guy with my Insta Pot version. I saute the trinity, add garlic for a few minutes, then add my soaked red beans and broth and pressure cook for 30 minutes. Depressurize right away then add my meat and pressure cook for 1 minute with a natural release. Add over rice and it's pretty good.
Over all like your recipe but would make some small changes to seasoning amounts and would only mash beans a couple of strokes to be more like the recipe of my youth. Prefer the small red beans used by my relatives from Louisiana, always found kidney bean skins would not soften and were tough and chewy in spite of comments to the contrary, I noticed ATK test kitchens agreed.
Those are probably fine, but not the same as what we have in south Louisiana. You need camellia brand red beans, Savoi’s Tasso, slap ya’ mama, chicken broth, and some manda sausage. Some other Cajun sausage might be good too.
Here in Mobile, Alabama, red beans and rice has been a big part of my life. It's one of my all time favorite meals. Here, we use Conecuh sausage. If you've never had it, seriously... Look it up. They'll ship it to your door. There's no better sausage than Conecuh... It's one of man's greatest creations.
Nice plug. Down Home is my all time fav and Conecuh is no. 2 on the all time best sausage list. Conecuh Spicy and Hot for breakfast and hickory for everything else. The casing gets a great snap when grilled/ smoked properly as well.
I like your channel, but can you increase the lighting? the bbqs are dark, cast iron is dark, background is dark, etc. It would be nicer to see the ingredients and food more vibrant with more lighting.
Here in Mississippi you can't have red beans and rice without deer sausage in it. No fancy ingredients just garlic and onion cooked in the beans and smoked deer sausage links cut up and added. I always have one deer made into nothing but smoked sausage links just for my red beans during the year. Better than that store bought pork sausage.
I love you recipe; but I am just wanting something easier. I am not an inspired or chef master. I just need some beans and rice. I am trying to learn simple first, then towards mastery.
Love your stuff and this looks amazing but that's not a new Orleans red bean. To be fair I'd eat your jam any day but our beans are buttery and creamy and like everything we do has a little ruex.
Does nobody here use pickled pork in their red beans and rice? Smoked hocks are really good but I do love a good pot of red beans and rice with pickled pork.
Just about the same recipe and execution as mine,,,,,,,except I only drain of the ham hock from the broth and add pickled pork to the recipe. Good stuff!
Always great work. I cook some of your dishes. BUT I have a question: Why do you say COLD water in the stock as opposed to a warm or room temp? Just curious. Thx!
i get my kamado up to ~ 650-almost 700. It works best when its been super cleaned (remove fire box).. so yes, all about the airflow, and of course a great seal
We're glad you watched the video, certainly packed a lot of great flavors in this simple dish. We'd love for you to share your favorite recipe with us. Thanks!
Hello from Australia. You mentioned something called an ice rod for rapidly cooling down soups, etc. I can't find anything down here when searching online so I'm wondering if there's an alternative name. Thanks 👍
South Texas/Louisiana we use bell peppers not carrots if you guys wanna try the Authentic version of the recipe, we also use Tasso and andouille sausage in combination with hocks
As someone who grew up in New Orleans and still lives in the metro area, I typically cringe at how bad people destroy our local cuisine. Although you added your grilling flair to it, your execution of the dish is pretty spot on. A sincere thank you.
Except he should have soaked the beans in the ham hock stock overnight. That was dead wrong. It's all about concentrating flavors in Cajun cooking. He should have known better than that.
There is never one way to cook or skin a cat. To each his own.
@@AnonYmous-gw5it Sure. I know one thing; jealousy and hate have no place in ANY style of cooking.
Agreed, you need the holy Trinity! Onion, Celery, Green Bell Pepper!!
This recipe may pass through the gates is my vote. ¯\(°_o)/¯
I love red beans and rice with a nice piece of corn bread 💛
Preach it, sister!
Gotta have cornbread.
I grew up on southern red beans and rice. A nice smoky ham hock and some good Tabasco sauce just made it so great. Good video and recipe Chef!!
Yum Tabasco 😋 makes everything taste better
Looks delicious, would like some of that now :)
Since i love german "Grünkohleintopf", i'd like to see your take on a german style kale hotchpotch with your touch added in.
Greetings from Germany :)
Mashed tf out them beans 😂😂
I used the small kidney beans and it came out sweeter than id prefer. Does anyone notice sweetness with small kidneys?
everytime he mentions "discard", my dead grandmother rolls in her grave
This shows how different rice and beans are depending on the region. In Costa Rica we don't use stock for our rice and beans (mostly with either small red beans, or small black beans). We just use water, but you can add during the cook a good piece of meat like pork (particularly for white beans) or some beef. After the cook, while you prepare the rice, you add some aromatics to it (cilantro, and a sofrito of fried garlic, bell pepper, and onion, in my case like my mother does it). In Limón province, which is in the Caribbean, the locals (mostly descendants of Jamaican immigrants) even add some coconut milk to the recipe.
Even in Louisiana you can use water to make red beans. You don't have to use stock. Like any traditional dish, most people have their own version.
Rice n peas. My mom is from Limon too.
If you are looking for Camelia brand Red Beans, try Wallyworld. We get them here in Arkansas.
Simply the best
It's amazing how such a simple dish changes from region to region; From south Texas to Louisiana to North Florida and South Florida to Cuba ,Puerto Rico. Jamaica and the rest of The Caribbean. Well Done Bro.
Camellia Brand Dried Red Kidney Beans is the brand of red beans most people use for red beans and rice, you can find them on Amazon.
Their skins aren't as thick as the typical red kidney beans found at most grocery stores, I would also use Camellia Red Kidney Beans in a chili recipe.
Thanks for the tip, we will check it out!
Chef, your videography is beautiful! I enjoy your sharing a little of the "science" of what's going on in the cook. Thanks for this awesome video! I hope to make this soon.
Thanks for the great compliments for the videographer and Chef Tom! A little education is the forms of technique, science, etc., help make cooking more interesting and hopefully a little easier. Let us know how it goes for you. Thanks for watching!
amazing as usual. couldn't agree more with be good to each other!!!!!! Need more cooking less fighting.
Am I even allowed to cook this up north? 🤣🤣 Looks delicious!
I used to dislike any bean that wasn't green. But by discovering preparations and cooking methods that my folks didn't even dream of, I've come to appreciate the potential in flavor and texture of those legumes that need that extra time. This recipe is a perfect example on how to do it right.
Yeah i mean hella Seasoning and veg and a saucy broth, but you CAN buy them already cooked lol in a can.
I looooovvvve a cookin' man. LoL.... I ain't trying to break up your happy home Mrs. allthingsbbq....I just wanna come by for dinner. 🥘😋😋🥘
As a Colombian, this is WAY simpler than how my mom made them, let alone I bet more delicious and I know dissing your mom's cooking is a NO, haha \m/
I was hoping that Sir Mix-A-Lot was gonna be a special guest on this episode since it was HE that made “Red Beans & Rice” (didn’t miss her) FAMOUS
I've been making red beans and rice as long as I can remember. Your version is definitely a jacked up, gourmet version of what I do. That means the next time I make it I'll be making a jacked up, gourmet version. Thanks for in inspiration! And yes, I'll be using my Kamado grill too. Smoke 'em if you got 'em.
That's awesome :). Such a great, flavor filled take on this classic, your family and friends will love it. Thanks for watching!
Of all the cooking dudes on RUclips I’ve actually made more of your recipes and enjoyed all of them. We make the thanksgiving stuffing every year. The holiday brisket too. The spatchcock turkey is a family favorite. Thanks.
Dead pig is God's gift to cooking. Way to go, Chef Tom.
I did the same recipe except I used navy beans over corn bread
My gracious, how beautiful is this?
you should soak your beans in the stock overnight
Looks great but thems refried red beans. To mashed
Love all creole and Cajun recipes! Thank you, this looked great. Definitely more recipes like this would be great.
i love this method of throwing the dutch oven in a charcoal grill and letting some smoke happen. i know i'll be taking shortcuts with this one but it's great to see the purest way to do it
Thanks man! This one can take a few shortcuts and still wow the crowd! Thanks for watching!
The only time I've ever bought ham hock was for Pasta e Fagioli. Pork and beans in general makes so much sense together.
I did a trout fishing trip a few years back and the guy I was with was determined to feed me ham and beans for about 5 days straight [ this was the same batch for 5 days in a crock pot ] so I'm a little not so on ham and beans . But you redeemed my willingness to cook them with this video !
oh my gosh! I want to click that 'Like' button again! wow whee! this looked soooooooooooooo good! bravo, my man, bravo!!!!!!!!!
Thanks soo much!! this was truly a great dish. Thanks for watching!
This recipe is AMAZING. I had to tweak it for the range and was awesome. As a Louisiana French Creole myself, please be aware that the Trinity is native to both Creole and Cajun cooking. Creols will call it the Creole Trinity and Cajuns will call it the Cajun Trinity, and neither may be aware that the other does it the same (or similar). Rock on, Chef Tom.
So excited for this! Literally looked for this last Sunday and was bummed you guys didn’t have one. Looks perfect!
Dude. The hock stock is such a great tip! Best red beans and rice video on the web!!!
I’ve been cooking red beans for years with the Tasso you made on this channel. Highly recommend
Just want to take a brief moment and say “thank you for sharing this recipe.” I’m old enough to remember life before the internet, when the best way to learn how to prepare a great meal was to learn firsthand from a relative or family friend. Nowadays the miracle of technology is so commonplace one forgets to say “thank you”. In the pre-internet era I would’ve gone my whole life never having learned this amazing gem of a meal. So thank you ☺️
A nap will be required after a bowl.
Love the food dude! Also, not knowing much, but you seem to have some great knife skills? Anybody else?
I've been making ham hock stock for years and can let you know to save some time and cook them in a pressure cooker for an hour and a half. If you let the stock cool all the way you will have ham hock jell-o. I bet you will have the best beans or greens you have ever had after you pressure cooking your hocks.
Hey man, this guy obviously knows his stuff. Also, for guys like me pressure cooking is a no-go. doesn't feel like cooking, and I very much enjoy cooking
That looks so good!!! I've only had this from Popeyes and I like, I can only imagine how much better this is!!!
Thanks, Chef. This looks amazing! I am going to make this on the Classic 2 and make a King Cake for dessert. January 6th Mardi Gras kickoff! Laissez le bon temps rouler!
Many people make bacon in the morning and use the grease to start their RB&R.
Crystal Hot Sauce is my favorite for use with RB&R.
Gotta use andouille sausage!!
Great recipe. I can get only close to this guy with my Insta Pot version. I saute the trinity, add garlic for a few minutes, then add my soaked red beans and broth and pressure cook for 30 minutes. Depressurize right away then add my meat and pressure cook for 1 minute with a natural release. Add over rice and it's pretty good.
I don’t understand how cooking something in a pot on a grill like this is any different than a stove top.
The dish looks great, but I'm more impressed by the stock. Been trying to make great stocks for a while now and this gave me a lot to think about.
Over all like your recipe but would make some small changes to seasoning amounts and would only mash beans a couple of strokes to be more like the recipe of my youth. Prefer the small red beans used by my relatives from Louisiana, always found kidney bean skins would not soften and were tough and chewy in spite of comments to the contrary, I noticed ATK test kitchens agreed.
Final ingredient: Monday (aka, "wash day"). RB&R are traditionally prepared on Mondays down here in NOLA.
Those are probably fine, but not the same as what we have in south Louisiana. You need camellia brand red beans, Savoi’s Tasso, slap ya’ mama, chicken broth, and some manda sausage. Some other Cajun sausage might be good too.
Here in Mobile, Alabama, red beans and rice has been a big part of my life. It's one of my all time favorite meals. Here, we use Conecuh sausage. If you've never had it, seriously... Look it up. They'll ship it to your door. There's no better sausage than Conecuh... It's one of man's greatest creations.
Checked them out, which flavor is your go to? Thanks for watching!
Nice plug. Down Home is my all time fav and Conecuh is no. 2 on the all time best sausage list. Conecuh Spicy and Hot for breakfast and hickory for everything else. The casing gets a great snap when grilled/ smoked properly as well.
WOW. I almost didn't watch this because I don't care for most red beans and rice but Jesus that looks good
I like your channel, but can you increase the lighting? the bbqs are dark, cast iron is dark, background is dark, etc. It would be nicer to see the ingredients and food more vibrant with more lighting.
sorry i just cursed you for making me hungry LOL
Sorry man! Thanks for watching.
Here in Mississippi you can't have red beans and rice without deer sausage in it. No fancy ingredients just garlic and onion cooked in the beans and smoked deer sausage links cut up and added. I always have one deer made into nothing but smoked sausage links just for my red beans during the year. Better than that store bought pork sausage.
Looks so good. I would just add rice starch. That would thicken it up so good. But I can't eat gluten, so thats why I would.
Kidney beans are traditional. The 'small red beans' are much more Caribbean than southern. The best are Camellia, used everywhere in New Orleans.
I love you recipe; but I am just wanting something easier. I am not an inspired or chef master. I just need some beans and rice. I am trying to learn simple first, then towards mastery.
I was wondering some liver type gravy, red beans, and rice something or other???? Any suggestions?
Needs tasso and pickled pork. If you can't find those ingredients, then move to south Louisiana.
Love your stuff and this looks amazing but that's not a new Orleans red bean. To be fair I'd eat your jam any day but our beans are buttery and creamy and like everything we do has a little ruex.
Does nobody here use pickled pork in their red beans and rice? Smoked hocks are really good but I do love a good pot of red beans and rice with pickled pork.
Yeah I guess you could call that red beans and rice. But I ain't gonna use this recipe. No offense.
Chef Tom, ur an inspiration my guy!
add butter when serving thank me later.
Thanks for the tip!! And for taking the time to watch.
It looked really promising till you went in with that masher.
At the 13:17 mark you have made bean soup! 😋YUM!
I knew he was about it when he tied up the parsley stems for the stock.
Really? From whom did you steal this?
Can you make this on the stove top or oven instead of the grill?
That looks really good bro. Knocked out of the park.
I thought Rajma Chawal....till the ham appeared
Texas hot sauce? Sacre bleu, frere, use the Crystal.
I prefer my puertorrican style of rise and beans!
Just about the same recipe and execution as mine,,,,,,,except I only drain of the ham hock from the broth and add pickled pork to the recipe. Good stuff!
Thanks for your sharing your technique, the pickled pork sounds great. Thanks for watching!
In Nicaragua it's called Gallo pinto.
That was spot on and uncomplicated!
Hi Chef, when I check my stock 36 hours later, it was completely gelatinous. Is that still good to use?
Absolutely, gelatinous is good! That means that you had plenty of collagen and connective tissue in your pot. Thanks for watching!
This looks amazing! Dumb question why make the ham hock stock separate rather then putting the hoc I'm the water with the beans?
To allow all the flavors in the stock to develop the rich flavor, which takes time. Then strain before adding the beans. Thanks for watching.
What, no PICKLED PORK?
Always great work. I cook some of your dishes. BUT I have a question: Why do you say COLD water in the stock as opposed to a warm or room temp? Just curious. Thx!
I am going to have to work that into the menu in the next few days, looks awesome chef!
It was pretty amazing! Let us know how it your cook goes. Thanks for watching!
Garlic is the Pope if I understand correctly lol. Still waiting for that smoked candied bacon pecan ice cream “master” TOM “miyagi” Jackson
My soul needed this recipe. Thank You!!!
It will go well with your soul. Thanks for watching!
wtnco in spokane wa has small red beans
Red Bean and Rice is a Staple in my Family and in my house Today im from Naplolonville La. ✌🏾👍🏾🙏🏾
i get my kamado up to ~ 650-almost 700. It works best when its been super cleaned (remove fire box).. so yes, all about the airflow, and of course a great seal
Thumbs up using a regular stove for your stock instead of using one of ATBBQ's featured outdoor grills. Normal people use their stoves too.
Oh you keep getting closer and closer to that gumbo! I know you’re itching to get it done chef Tom! Looks great. Thx ATBBQ crew.
For something as cheap and simple as red beans and rice, this is ridiculously involved.
We're glad you watched the video, certainly packed a lot of great flavors in this simple dish. We'd love for you to share your favorite recipe with us. Thanks!
I made an involuntary sound of pleasure when you cut that first onion. That knife is damn SHARP son!
Yeah, You right...so good :-)
Wow. That's one of the best recipes I've seen. Do you deliver? I'd pay that fee. :)
Hanging out in New Orleans Louisiana tonight watching this video. Never been more inspired. This is definitely going down this weekend
Tom! Do a take on a French classic like Hunter's Chicken this spring! Use some fresh Kansas morels!
Can you cook this on a gas bbq?
Jesus, I didn't know Americans know how to make rice and beans..
Indeed we do :). Thanks for watching!!
Inspired to make red beans n’ rice for why I watch these videos: comfort!
That's awesome, this was an outstanding dish. Thanks for watching!
C'mon Chef Tom, that's what I'm talking about.
Perfect dish to start off a new year.
Hello from Australia. You mentioned something called an ice rod for rapidly cooling down soups, etc. I can't find anything down here when searching online so I'm wondering if there's an alternative name. Thanks 👍
Search "San Jamar RCU128." They make them in a variety of sizes. Thanks for watching!
@@allthingsbbq thanks heaps!
Got any more stuff planned on the PK ? Some long cooks on that would be interesting
South Texas/Louisiana we use bell peppers not carrots if you guys wanna try the Authentic version of the recipe, we also use Tasso and andouille sausage in combination with hocks
2nd that
He used bell pepper in the actual dish. Carrot was just for the stock which is pretty standard. He also used andouille in the dish.
@@chriswatts5628 I noticed, I watched til the end
@@chriswatts5628 so what did he do that wasn’t authentic? Hahahaha
@@caveydl that’s what I’m saying - if you actually watch the full vid it’s pretty spot on.
Again a wonderful dish and recipe - great Job as always 👍👍👍