Check out the recipe: www.allrecipes.com/Recipe/241499/Chef-Johns-Red-Beans-and-Rice/
@OMGVLS4 жыл бұрын
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.
@CM-lr2fh4 жыл бұрын
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.
@greeneggslamb93364 жыл бұрын
Thank you chef John! Can you use pinto beans instead? Will that change the flavor or texture too much?
@jessstuart74954 жыл бұрын
Was today's high temperature going to be "smokin' hot"? Or am I getting that confused with the weather-girl's dress. Hmmmm.
@hallowacko3 жыл бұрын
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.
@nutnhoney99 жыл бұрын
If not for beans and rice I would have starved to death as a child.
@cruxivar60265 жыл бұрын
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.
@Dez-E5 жыл бұрын
So true. We didn't have much, but my mom kept us full with beans and cornbread mostly, but we had rice too.
@fwacfred5 жыл бұрын
And tortillas.
@rampartrod5 жыл бұрын
me too
@josiahthibodeaux5 жыл бұрын
(Laughs ), “Sho you right”. Cornbread too.
@remedy827 жыл бұрын
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.
@IslenoGutierrez7 жыл бұрын
joseph peterson Imagine being like me, having this every Monday for my whole life. It's still delicious after all these years.
@charliemcqueen20235 жыл бұрын
Red beans and rice, huge fluffy biscuits, and Beignets are proof that god loves us and wants us to be happy.
@paulsecon48895 жыл бұрын
joseph peterson GOOD FOR YOU. SO EASY AND SO GOOD, ESPECIALLY FOR THE LAZY 👨🍳
@greggmaisonneuve83885 жыл бұрын
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.
@barbedwire_lace21605 жыл бұрын
Texas girl here and a good southern cook but it is the legit andouille sausage that makes it truly special.
@DeLePlays9 жыл бұрын
"Red beans and rice isn't the most attractive thing." Speak for yourself *drools*
@allinmota47876 жыл бұрын
Definitely not from the South
@mississippiqueen2u5 жыл бұрын
Right! I will lip smack the crap out of a red bean. The sexiest bean of all the beans. I'm a Mississippi gurrrrl!!!
@zane6315 жыл бұрын
@@mississippiqueen2u Jeopardymode: What is gurrrrl?
@mississippiqueen2u5 жыл бұрын
@@zane631 "girl!"
@jklsr555 жыл бұрын
The most to the point, 100% correct comment in the history of KZbin.
@djr22532 жыл бұрын
As a Cajun born and raised in south Louisiana, this is very very well done. Louisiana approved
@courtesyof248 жыл бұрын
This made me feel so warm inside and miss my Grandma. I'm making this tomorrow.
@jtoker9758 Жыл бұрын
Did you ever make it yet?
@WThomas4 жыл бұрын
I do love the thicker method at the end as opposed to the soupy version.
@MrJames82178 жыл бұрын
This was 20x better when I left it in the fridge overnight!
@paulsecon48895 жыл бұрын
MrJames8217 ALWAYS BETTER 24 LATER👍
@1980tiffani5 жыл бұрын
Always better the next day!
@kayklash4 жыл бұрын
YES!!
@34cvc4 жыл бұрын
Day old beans are always so much better, dont know why but its true 😅
@curiousme1133 жыл бұрын
The longer it sits the better it is. Up until its not safe to eat but before that it just gets better & better
@jodellkesterseegobin20395 жыл бұрын
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!
@lakeishameriez20613 жыл бұрын
Same here, but as a fellow Trinidadian I'm also thinking "damn a whole 3 hours??" 😂😂😂
@josor99023 жыл бұрын
@@lakeishameriez2061 lol right 3 hrs! pressure cooker --- also as a Trini, is pig-tail going in
@dinard382 жыл бұрын
@@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. 😉
@limon27969 жыл бұрын
I'm from the Caribbean and eat this a lot but usually the rice to bean ratio is about even
@supermario10069 жыл бұрын
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
@aylix899 жыл бұрын
supermario1006 lol in Jamaica we use pig tail with this
@dfectus9 жыл бұрын
It's nice without meat as well.
@Moonblue549 жыл бұрын
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!
@MrSparticus9 жыл бұрын
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.
@anonsenpai65334 жыл бұрын
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.
@williamdelmar39642 жыл бұрын
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)
@richardgarno65912 жыл бұрын
Gotta have Tasso in it.
@don9512 жыл бұрын
@@williamdelmar3964 Yep. Gotta go with andouille.
@gerhardthartlieb83082 жыл бұрын
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
@gedhuffadine1873 Жыл бұрын
Ime from England. What is tasso?
@cmlloyd19699 жыл бұрын
"This is just a big ol' bowl of feeling good." Beautiful!
@jessicasmith71024 жыл бұрын
Mmm, yummy!😋
@jeremiahstone52853 жыл бұрын
Bean gravy!
@Baladhya4 жыл бұрын
De-flatulate!!! HAHAH That's why you are the Corvette of the foody internet!
@sharondoan14478 күн бұрын
😂
@rmwolfe_9 жыл бұрын
My comfort-food-mt-rushmore would just be several grilled cheese sandwiches in a row.
@ilovesparky139 жыл бұрын
lol same here ;)
@rharris88909 жыл бұрын
you can't forget the tomato soup to go with the Mt. Cheesemore
@erinhowett36309 жыл бұрын
r harris Mt. Cheesemore. lol
@charsquatch6008 жыл бұрын
I agree, one cheddar and olive, one gouda and anchovies, and one limberger with caramelized onions on rye. so delicious.
@Jsimsdummett7 жыл бұрын
Sadly it is no longer a grilled cheese after you add those extra ingredients
@jefffontenot17824 жыл бұрын
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!
@allenconley51979 жыл бұрын
I prefer your instructional videos over any others as the dishes always turn out great
@VisualizeLeaving2 жыл бұрын
I have to watch then on mute
@suziequzie7 жыл бұрын
This is on the stove simmering as I type this. The apartment smells amazing. Thank you Chef John.
@FreestyleEntOnline9 жыл бұрын
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
@zhbvenkhoReload6 жыл бұрын
Run E good
@jcfartson72886 жыл бұрын
It's an African dish so hey probably somewhere along came from Surinam to New Orleans
@johnbarker26776 жыл бұрын
can you send the recipe?
@stevelogan54756 жыл бұрын
Run E so it is not really similar, lol, i am only joking ,have a blessed day my friend
@namienamie21676 жыл бұрын
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.
@georgeeckenroth53155 жыл бұрын
My Mt. Rushmore of comfort food would be Red Beans & Rice, Mac & Beef, Jersey Clam Chowder and Cabbage & Noodles. Thanks Chef John.
@MrMetuber19 жыл бұрын
Always love your recipes. Everything I've tried of yours comes out amazing. You're also very entertaining. Keep up the good work.
@tiffsaver4 жыл бұрын
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!!!
@onebackzach4 жыл бұрын
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.
@edwardwellman854 жыл бұрын
😱 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. 😂
@ChiIeboy Жыл бұрын
Makes perfect sense.. When George Takei says "Oh, my!" it's usually when he's feasting his beady eyes on Louie's Andouille.
@mikewolverton7904 Жыл бұрын
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
@notmyname388311 ай бұрын
BEFORE he went off the deep end, that is!
@shrimpcreole21872 жыл бұрын
I’ve been coming back to this recipe for years. Super authentic and good. Drinking beers and making red beans today :)
@shrimpcreole21872 жыл бұрын
I’m back and drinking beer and making beans again.. cheers 😂
@jazzknowsbest Жыл бұрын
Me too!
@capnwarren Жыл бұрын
Same here😋
@shrimpcreole2187 Жыл бұрын
Ok it’s red beans and rice day and i’ve got beer. We back!!!
@shrimpcreole218710 ай бұрын
Back again making beans and drinking beer. Happy holidays ya’ll
@mrbarrylewis9 жыл бұрын
Missed so many of your videos recently John, need to catch up. Love the presentation on this one, looks fantastic!
@theinkbrain7 жыл бұрын
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.
@TheInvisibleTruth1009 жыл бұрын
chicken pot pie is def up there for me also an odd one but clam chowder
@JakeLovesSteak9 жыл бұрын
I'm with you on the clam chowder. That's not odd at all! :)
@georgeeckenroth53155 жыл бұрын
Clam chowder is my favorite. If you never have, you should try Jersey Clam Chowder, it's the best.
@larryjenkins12567 жыл бұрын
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!
@lauraharmon65087 жыл бұрын
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!
@musicINme0134 жыл бұрын
Chef John: You don't want to brown the sausage" Everyone from Louisiana and Southeast Texas: Yes tf you DO!
@richardblankenship54814 жыл бұрын
Eating Elephants And Mississippi.
@musicINme0134 жыл бұрын
@JusticeAA he said NOT to brown it in the video.
@donalskehan9 жыл бұрын
This looks great! Have to try it out! :)
@madmoiselle0076 жыл бұрын
Donal Skehan hi Donal yessss love your videos 💋💕💕💕
@therickiestjames38425 жыл бұрын
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
@therickiestjames38425 жыл бұрын
Also (if u wanna really go overkill) make a dark roux and cook the veg in it
@48956l4 жыл бұрын
Fuck you donal you know what you did
@PoliteTia4 жыл бұрын
@@therickiestjames3842 Thank you.
@emchammer18153 жыл бұрын
i could live off red beans and rice for the rest of my life
@cocoapeach9 жыл бұрын
Deflatulate... *sheepishly giggles* I'm twelve.
@neurocosm9 жыл бұрын
This might be the first time I have heard the term "viscosity" used in a KZbin food video. Bravo!
@liajohnson6856 жыл бұрын
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 😎👍🏽
@poketz1007 жыл бұрын
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
@IslenoGutierrez7 жыл бұрын
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
@tammi67able7 жыл бұрын
Vino5150 say dat
@nola3056 жыл бұрын
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!
@lynn_lynn97776 жыл бұрын
I live in Louisiana and we eat cornbread
@bgjblue6 жыл бұрын
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! 😉
@sharyn42713 жыл бұрын
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! 💕👍
@marie42ify9 жыл бұрын
Delicious red beans & rice! Only you dear chef John can make comfort food like this look fine end restaurant quality :)
@nsxcommunications2566 жыл бұрын
marie Savino polish that tip then
@flowersalsolive3 жыл бұрын
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.
@BK020279 жыл бұрын
Any potato product that I make is my Mt. Rushmore. That can easily be four things right there.
@kennettwilson76326 жыл бұрын
This guy is awesome. His voice is so comforting
@vanessagonzalez20949 жыл бұрын
I made this yesterday it was so good!!! Thanks Chef!!!😆
@jadong89892 жыл бұрын
I made these and ate on them for 2 days straight. Soooo good!
@meneguelle328 жыл бұрын
this dish is basically the everyday meal here in Brazil
@TorbenSigfred7 жыл бұрын
meneguelle32 feijoada?
@IslenoGutierrez7 жыл бұрын
meneguelle32 This is Louisiana red beans and rice, but versions of this dish exist all over Latin America
@kimdelo97956 жыл бұрын
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.
@kimora696 жыл бұрын
Its from Louisiana
@mizzpoetrics6 жыл бұрын
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!
@Joopsmann2 жыл бұрын
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!
@limelyx9 жыл бұрын
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 :)
@Sodeggy4 жыл бұрын
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.
@TheNathanGeck9 жыл бұрын
You are the George Bernard Shaw, of your Cajun mirepoix.
@yakuzelizard9 жыл бұрын
Mirepoix is not Cajun...mirepoix is French and has carrots. Our trinity has onions bell peppers and celery.
@nathangeck44049 жыл бұрын
***** 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".
@peachy750195 жыл бұрын
@@yakuzelizard Absolutely ... and in this dish he used the trinity (onion, celey, pepper) AND the Pope (garlic) :P
@cayogator5 жыл бұрын
@@yakuzelizard tyvm
@cayogator5 жыл бұрын
@@peachy75019 but, the wrong pepper
@VictorLepanto4 жыл бұрын
I always thought deflactuation occurs AFTER you eat beans.
@colourmegone9 жыл бұрын
And now how about some cornbread? You should *never* eat beans in the South without cornbread! That's a shooting offence.
@IslenoGutierrez7 жыл бұрын
colourmegone We eat beans in New Orleans with buttered French bread. Cornbread is an outside of New Orleans influence
@kimdelo97956 жыл бұрын
Except in New Orleans.
@kimora696 жыл бұрын
^
@Losttoanyreason6 жыл бұрын
Not all of us true Southerners are fond of corn bread. Some of us prefer real bread.
@nola3056 жыл бұрын
Uh, no................In New Orleans, it's Lidenheimer's french bread, ALWAYS!
@danielclooney62485 жыл бұрын
One of my fav comfort dishes. Thanks for mentioning poblanos instead of bell peppers. Great idea.
@marieshanahan93429 жыл бұрын
You are an incredible, Chef! I'm so delighted to have found your page. :)
@dberry996 жыл бұрын
There is usually a little bit of meat on that ham hock that is well worth digging for and adding.
@katievillareal27159 жыл бұрын
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!!
@foodwishes9 жыл бұрын
Thanks! Also, it's so easy.
@wlockwood8 жыл бұрын
+Katie Villareal start cooking...its very rewarding
@Badazz069z8 жыл бұрын
if you watch it at half speed you will think twice about what you said
@snidelywhiplash8 жыл бұрын
I took your advice - turned it down to half-speed, and immediately dissolved in gales of hysterical laughter. Well done indeed.
@happygayconservative47378 жыл бұрын
+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.
@eatahfood6 жыл бұрын
At 2:45 I was thinking... at this point I would add bay leaf... and then BOOM! Bay Leaf front and center.
@RainbowGardens9 жыл бұрын
Home run with this recipe! I love using rice and beans in different ways. I am sure the family will love it. Thanks!
@johnwright29114 жыл бұрын
Someone finally has a tutorial doing our beans the correct way!! Cheers!
@myprideandjoie8 жыл бұрын
+Food Wishes this was so good...thanks Chef John!
@stevelogan54756 жыл бұрын
Never salt your beans in the beginning. Wait until they are fully cooked and then salt, other wise your beans will have tough skins, to deflatuate add a teaspoon of sugar in the beginning, you will not taste it, and it will neutralize the gas
@wschippr15 жыл бұрын
Steve Logan Nope, that's an old wife's tale and has been thoroughly debunked. So is soaking beans, if you are doing a long simmer time (like in this recipe) there's no need to soak the beans.
8 жыл бұрын
Chef, please clear me something up. Why do you always skim off the foam from stocks?
@MRPURPLEHAIZE8 жыл бұрын
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.
8 жыл бұрын
Great! Thanks!
@shawnhtpc22713 жыл бұрын
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.
@85joechef2 жыл бұрын
@@shawnhtpc2271 🤣 I thought the deflatulation comment from Chef John was a joke. Thanks for the info!
@grunyonthoughtsfromagrunt82644 жыл бұрын
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.
@colterthompson68469 жыл бұрын
I made this recipe after watching the recipe. It's so delicious! Thanks Chef John!
@robertbelden60977 жыл бұрын
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.
@Fitjazpooh9 жыл бұрын
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 :)
@VulcanLogic3 жыл бұрын
I can't stress enough how insanely good that hamhock tastes when this dish is finished. Imagine the texture of the best pulled pork you ever had but it also has the flavor of the best smoked ham you've ever had. That's what happens.
@fae4309 жыл бұрын
My favorite comfort food is grilled cheese and tomato soup
@markosf097 жыл бұрын
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.
@gabrielle24392 жыл бұрын
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
@wnewman148 жыл бұрын
I sometimes use a splash of bourbon right after I throw in the holy trinity
@justmyopinion98833 жыл бұрын
This looks delicious. I must try it. Thank you for sharing.
@srydownloader9 жыл бұрын
"Arroz com Feijão" ordinary food in my country Brasil. See Feijoada's too.
@QueLimaC9 жыл бұрын
I thought the same, But he made an "improved" feijão, LOL, or a gourmet style.
@gutavobferrara9 жыл бұрын
Essa aí também me pegou de surpresa.
@srydownloader9 жыл бұрын
Como disse um rapaz aqui no comentário, Raio Gourmetizador! kkkk
@bellafusch9 жыл бұрын
Pra eles é um prato, para nós é dia a dia!
@richb3139 жыл бұрын
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.
@HeavenAndHope2 жыл бұрын
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🤭❤
@harashiSAN8 жыл бұрын
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.
@Lulumajorca8 жыл бұрын
That's what he was doing before he started his channel!
@mukiwabanda27944 жыл бұрын
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
@Xtheearthchildx8 жыл бұрын
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
@steelcastle56168 жыл бұрын
Bet you grew hips and a "trunk". LOL!
@DONTCALLMETHAT5 жыл бұрын
Absolutely LOOOOOOVE BOUDIN BALLS ❤️❤️❤️❤️❤️
@miracle75302 жыл бұрын
Chile Chile Chile I made this and let me tell u the Heavens open and the Angels Sang you hear me? The best dish I ever made this man recipe is something else do 💕💕💕 So good !
@Anonymoose9 жыл бұрын
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.
@c.j.rogers24225 жыл бұрын
Camellia beans do make a difference.
@SuperSushidog3 жыл бұрын
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.
@marielaveau63624 жыл бұрын
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.
@havilahki45998 жыл бұрын
My uncle went to Tulane med school (in the 1930s), and he said the ONE cafeteria dish that no one ever wanted to miss was Red Beans and Rice! On RB & R day (Monday?) there was a student stampede to the cafeteria. :) I LOVE your clear, concise delivery, complete with sparkly humor and great visuals. I just bought ALL the ingredients to make your luscious recipe TODAY!!
@LoveandLightHK6 жыл бұрын
Mon. It's the leftover pork bones from Sunday dinner.
Deflatulate??, I believe it’s “Depouillage”.If using canned,powdered or paste for stick watch your salt.
@scotm35994 жыл бұрын
Being from New Orleans this is fairly authentic. My advice use chicken stock instead of water. Add Tbl spoon liquid smoke, 1T of Tony chachere seasoning instead of salt. If you are not in SOUTHERN Louisiana skip the crappy fake andouille sausage that is sold where you live and instead pick up a fantastic heavily smoked sausage. I say this not to offend, but from personal experience. I now live in St Louis plus been all over the country. Your andouille is nothing like the real thing. Hell even in Louisiana if you buy store bought it isn't like the real thing either more than likely because you are buying a commercially processed brand . Forgot to mention use Camellia red beans.. They can be bought from Amazon Enjoy
@don9512 жыл бұрын
A smoked ham hock, pork hock, or even pork broth are the best IMO. But that is the great thing about beans and rice, everyone has their own thing. A quality smoked paprika also works awesome.
@shawnhtpc22713 жыл бұрын
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".
@tchoate149 жыл бұрын
White beans and corn bread is my comfort food.
@mlmbeliever2 жыл бұрын
Caribbean folks give you a thumbs up!
@Silmerano9 жыл бұрын
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.
@1FISH9 жыл бұрын
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?
@ItWasEnnui9 жыл бұрын
what meat would you use as opposed to the andouille?
@JennyBelly19839 жыл бұрын
Fish you should definitely check out my cooking channel, I have a rice and beans recipe right up your ally :)
@Silmerano9 жыл бұрын
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.
@Silmerano9 жыл бұрын
Fish This is really close to traditional just the sausage isn't right IMO, but thats just my experience/preference
@Gamma2Boys Жыл бұрын
I must disagree with you Chef - this plate of beans is VERY photogenic and delicious looking. Thank you for your recipe!
@PMGK9 жыл бұрын
Your Narrations are Killing Me.
@canklemedkits37724 жыл бұрын
Yeah, irritating.
@seanferguson54603 жыл бұрын
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.
@bak1945 жыл бұрын
PSA: When making this, make sure to watch the heat carefully and stir often, otherwise the beans tend to burn on the bottom.
@curiousme1133 жыл бұрын
Use a thicker pot
@MrHappy48703 жыл бұрын
The holy trinity and THE POPE. Celery, Green bell pepper, onion and............garlic.
@ruthsilcox92907 жыл бұрын
Chef John you should try using smoked turkey necks insread of the smoked hock.. It is so delicious!
@robinayers81075 жыл бұрын
Ruth Silcox, yes because my diet excludes pork and shellfish. And only fish that have fins and scales😊
@jojacquelinevelgara35595 жыл бұрын
Try turkey tails mmmmm soon good
@lesajames3465 Жыл бұрын
I used smoked turkey necks and it was a winner.
@aekriege3 жыл бұрын
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.
@blainemitchell9 жыл бұрын
Just made this. .. used smoked sausage (it's what I had ) and the rest of the ingredients as you show here. Very good! I loved every bite! ! Thanks for sharing this recipe.
@blainemitchell7 жыл бұрын
I have now made this several times and use small red beans and the rest as the recipe calls for. This is absolutely fantastic! I love these beans. There is a ton of flavor in every bowl. I would like to thank you again for this recipe!
@Jynx2152 жыл бұрын
"unless you consider bay leaf exotic, in which case you really need to get out more" lol
@punkin629 жыл бұрын
Cooked this yesterday for the first time and it was so yummy. I used New Swanson® Louisiana Cajun Flavor Infused Broth and then followed the rest of the recipe. Made it for my Mom's birthday, it was a big hit. Thanks for all the great recipes. =)
@auriusblancheman96234 жыл бұрын
Deflauctuate??... this is kind of the same recipe for green pea soup..very good !!
@Moonblue549 жыл бұрын
This weekend, red beans and rice and jalapeno-cheddar cornbread!
@iluomobravo4 жыл бұрын
Looks awesome! But might this not need some creole seasoning? Tony Checkeres perhaps?
@HahnAmanda909 жыл бұрын
Thank you Chef John for always having amazing recipes. You've helped my culinary skills improve to a level I thought one could only reach going to school. But here you are, with your fancy cooking videos, funny jokes and easy to learn tutorials. Lol Making this dish tonight, excited to try it!! :) BTW I would like to see some kind of kabob tutorial. Not sure if you have one but would love to see it if you do. I don't know why, but people that see food on sticks automatically think "hey, this is gonna be great!" and I'd like to 'wow' some friends soon. lol I tried making a peanut sauce and to me it just didn't taste right....gotta have some sauce...mmm Thanks! -a big fan of yours
@gabrielle24392 жыл бұрын
City chicken?
@maxalmonte143 жыл бұрын
You sir talk in such an amicable tone that I even forgot I was watching a cooking video.
@brandonbp1227 жыл бұрын
You're going to "deflatulate" your beans? Are you pulling my leg?
@MegaZsolti7 жыл бұрын
better unfart your food!
@maddierosemusic4 жыл бұрын
Here, pull my finger!
@StoneShards4 жыл бұрын
There are beans that are red, and then there are "red beans"...rather different things. I like red beans, but can't tolerate kidney beans.