Red Beans and Rice | Louisiana Style Red Beans and Rice Recipe

This is one of my favorite meals, comfort food at its best. We thank you for watching our videos and be sure and give the a like. #comfortfood #cajunmeal Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: kentrollins.co...
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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[@susan_elizabeth]

Kent, I'm 57 years young, and have eaten a lot of food in my life. Red beans and rice is one of my top 5 all-time favorite dishes! I grew up eating it and have never tired of it. I grew up in Houston, but now I'm retired and living in Northern Michigan. Thank you for sharing your recipe and experiences! 💜

[@sirloinofbeef3862]

Hey. Michigan here too. Lol.

[@gumbeauxroux1056]

You can show them yoopers how to eat good, you!😁

[@sawyerahbiesadventuressaa4158]

What I have been waiting for!!!

[@ramseyd861]

Welcome to Michigan! I'd say the pasties up here in the UP rival to red beans and rice... :)

[@jilliemc]

Quite a change, huh? I grew up in West Michigan, met and married a Texan from Dallas, moved to Texas and lived in Dallas County for 31 years. We are now retired and living back in Michigan!

[@anonymousdevildog1406]

I'm a combat vet... Marine Infantry OIF 03... I have always loved how Kent paid respects to our military. But I really love him and all his recipes. Hope it all keeps coming. I've made a few... and I've spent hundreds on the cast iron pans he uses as a result of these vids. I've loved Kent for years.

[@nolasalazarbarnes7895]

Greetings from Louisiana! I’ve been making red beans and rice and watching them made my entire life. I just put some on this morning around 6am after soaking them overnight. I like cooking mine in the crockpot, low and slow. Seasoning and ingredients are so important, Bay leaves are a must, so is the trinity but you’ve also got to have your Tony’s and some paprika. Of course parsley, salt (I use sea salt), cracked black pepper and garlic all have to be included too. Most people do not use ham, we may add a little Tasso but we like our sausage for red beans and rice. The ham bone is also a great addition for extra flavor. I use my ham for my white beans. White beans and ham are fantastic. Also, you’ve got to smash some of your beans! Red beans and rice need to thicken and get that beautiful texture. You either smash some against the pot or you take some out and smash them in a bowl, then add them back to the pot. For the final step you need a pan of sweet corn bread. Nothing taste better than some good corn mixed in a bite with your red beans and rice!

[@dearicpayne]

Can't wait to try his recipe

[@jrcrawford4]

Can't do it without Tony Cha-Cha's.

[@Trippleeej92]

This is all facts however I just make my own blend of seasonings I know yours is bussin too tho

[@TyphanyGarcia]

Some iced tea !! I don’t know why but we have cold potato salad sometimes and it’s just amazing

[@B27-o2c]

I’m in south Louisiana too. Yep. We always have corn bead with ours. My wife likes to keep the beans more whole, but I always mash them up.

[@Marine-wj4jv]

I'm from Mississippi and we had Red Beans and Rice at least 3 to 4 times a month. It is one of my favorites to this day! Cornbread or buttermilk biscuits on the side!!!!!

[@dfuss2756]

Oh yeah, that corn bread makes it perfect!

[@WDRohls]

Same here. I live about 40 miles from New Orleans and always look forward to some good ole red beans. Now I will try them Kent Rollins style! I get your handle, this Marine was out in 73. Semper Fi!

[@gumbeauxroux1056]

Well, I'm a 45 minute drive from NOLA, just up I10 a bit...and I'll second that cornbread.

[@mr.bonesbbq3288]

We'uns oft-times had us some greens upsida this flavour festival! Bacon an onion in th greens, as well..:)

[@mr.bonesbbq3288]

@@WDRohls Ooorrraaahhh, Brother! Many Thanks fer yer Service, Amigo! From an ol Air Det Seabee

[@stevenwomack9574]

Kent, you made my heart and my belly rumble with this one. Fifty years ago, I was living in New Orleans as a freshman at Tulane University and I literally didn't have two nickels to rub together and make a dime. So I'd go down to the backside of the Quarter where there was a little ol' hole in the wall called Buster Holmes Restaurant. You could get a plate of red beans and rice for .50! And a Barqs root bear for another quarter. And if you were especially flush, for an extra buck you could get a foot-long hunk of Polish sausage to go with it. I learned how to make red beans and rice by comparing it to Buster's and it's still one of my favorite meals. Thanks, Kent. You're an inspiration and a treasure!

[@stevenwomack9574]

P.S. If we were trying to hurry the beans along and didn't have time to really let 'em perk, we'd pull out a cup of the beans, mash 'em through a strainer and make a roux. Add a bit of flour and butter to the bean paste and that would thicken 'em up nicely!

[@blaker8138]

I’m from southeast Louisiana and that’s perfect red beans and rice just how we cook them. Thanks for keeping it real and authentic my friend! Also look forward to your videos!

[@Rick_Cleland]

🧐🧐🧐

[@clsanchez77]

In Metairie, do a pot about once a month. Damn near nailed it. I do cook mine until they start the cream.

[@syreallewyatt5048]

What I like about this, is that its also one of my fav dishes, altho not a southerner born, but what I liked is, like a month ago I was shopping and grabbed some andouille sausage just like impulse and I've never really cooked w/it, but I like to experiment (was going to try jambalaya), but I think this'll be a better recipe for me to try 1st so as not to waste 1 of my packages. I'm almost looking forward to the 1st significant snowfall here in Denver now. ==========

[@syreallewyatt5048]

the ===== were apparently some kinda code from my foster kitten sitting on my k/b ... so I dont wanna edit it out incase its important to his kin

[@FE428Power]

GEAUX TIGERS!

[@jimmyrants4342]

Louis Armstrong always ended his letters by signing off......."Red Beans, and Ricely Yours". Thank you for this video. I could smell it all the way from Colorado.

[@coldwynn]

Solid food.

[@JTuaim]

You don't even have to be a cook to enjoy watching Kent Rollins.

[@bobby1336]

I never cook

[@kaceesavage]

That is for sure!

[@monkeybarmonkeyman]

True that... Authentic men never go out of style.

[@hdervish2497]

His charisma and turn of phrase are everything. I want him to tell me cowboy stories

[@randy-9842]

@@bobby1336 I never cook "well" even on those rare occasions when I try and have Cowboy Kent's cookbook in front of me. No skill in that arena - but I still love to watch!

[@Meight50five]

Thank you SO much for keeping Justin Wilson's legacy and memory alive. He was one of my childhood heroes, and one of my fondest memories is watching his show with my dad. God bless you, your family, and all that you do.

[@donaldmiller1502]

Nothing like red beans and rice. I'm so glad I found your channel.

[@gumbeauxroux1056]

I grew up with Justin Wilson on the TV ....and growing up in south Louisiana we ate all them dishes, and then some! Watching y'alls video, with a brand-spankn' new copy of y'alls cookbook besides me no less, is a joy and SO looking forward to getting some of your recipes smelling up my kitchen. Thank y'all for sharing so much with us!

[@sirius3.]

SW Mississippi here. My Mama and Daddy bought Justin's albums and I still have them! Lived in BR in the 70s and learned to cook cajun. Good recipe here. GO TIGERS!

[@carloscardona3924]

Good for You to keep Justine Wilson's Memory alive I garooontee we loved him too.

[@rufasgutz7656]

God bless you Kent and Shan we (my wife and I) love you guys and your food is always a hit on our table. We have friends from up north coming tonight, (we live in New Zealand so up north for us is about 10hrs north by road) and I felt Red beans and rice gracing the supper table this evening and might even make some FAMOUS Cowboy Kent Rollins cornbread to go with it. Thank you both and may God continue to bless you and your family. All our love and prayers From the Southland kiwi fans (and buck the dog)

[@alicel3992]

Thanks for the hug and the encouraging words, today is a gift. Feeling depressed, so your kindness and your vids are helping. Appreciate you and your crew👸🤠

[@FleaChristenson]

We got rain here in Beggs, OK the last two nights. It was lovely. But I’m originally from south of New Orleans and appreciate good red beans and rice. Thanks for the video!

[@loufolse7170]

Kent as a resident of Louisiana, you NAILED IT! Great job as always! You use your seasoning, we use Tony Chachere's. From Louisiana to Oklahoma I give you an AYYYEEEE!

[@S0L12D3]

Little undercooked for me but I like the recipe

[@billycarter1911]

God Bless you Kent !!!

[@erichume4748]

Kent, I’m from southeast Louisiana. Your recipe is right on. One other ingredient is pickled meat. It’s more salty than ham, but adds great flavor. One other thing I wanted to say , is that the tradition down here, is that we cook Red Beans on Monday. I was told the reason for that was that mondays were laundry day. You can cook and do laundry.

[@CowboyKentRollins]

Thanks for watching

[@LittleCountryCabin]

The Trinity!!! Yes!!! My seasoning staple🥰. This Mississippi girl loves her some Red Beans and Rice!! Don’t forget the cornbread🤩. Thank you for sharing and God Bless Y’all!!!

[@SherryStmary]

Looks scrumptious Kent... thanks for showing.

[@earlshaner4441]

Hi from Syracuse NY brother and thank you for sharing your thoughts and cooking adventures and prayers

[@Tazbocat]

New Orleans born and raised. Been cooking beans since i was 9 with my Mama, I am 64. Red beans is a one pot dinner. Saute your ham or hot sausage or smoke sausage in the pot, add your trinity, then add the beans and the water. Season and bring to a boil. Cook 45 mins uncovered on med, then cover and cook on med low, til tender. When the beans have cooked, uncover, add 1/2 stick of butter per lb.of beans. Uncover and reduce and the beans will cream naturally. New Orleans red beans and rice are a creamy bean dish, no need to mash the beans. Love your cooking Ken❤❤

[@comiketiger]

Happy Thursday! I'm late! 🤓🤠 Hey, just for the record there is a Red bean variety besides the kidney bean. They are different in taste as well. I'm sure Kent knows this but some may not. Love you guys! God bless all here.

[@TheRVRD]

My family and I love all kinds of beans and rice. Yummy and hearty dinners. Pinto beans and Spanish rice. Red beans and dirty rice, dal and butter rice. Yummmm.

[@fredjohnson513]

Hey

[@gregsilsby6884]

The pups were at full attention on this one. The Beag is the star but Major is giving him a run for his money. I do love some red beans and rice with a good piece of cornbread. Thanks as always for the recipe. I’ll be making this one night soon.

[@juliemosby8103]

Also good with French bread!

[@dearicpayne]

Hilarious...baaahaahaa Like their apart of the audience... awesome

[@johnnyutah9874]

Born in Salt Lake City Utah but I was raised in Baton Rouge. i remember this all my childhood. This here dish and jumbo fried shrimp are 2 of my favorites that I make for my family to this day.

[@DDL2728]

We're from South Louisiana, & your recipe is pretty close to how we cook our beans. 👍 Your "sermon" at the end was excellent & so true!! Thanks for the reminder to appreciate every day! God bless y'all 💞

[@tomtruesdale6901]

Outstanding recipe for Red Beans and Rice Sir. Love me some RB&R LOL. I agree that everyday is a blessing and I was over joyed to learn yesterday that I am now cancer free from throat cancer which I have been fighting for the past year.

[@Zulmoka]

This is one of the most wholesome cooking videos I’ve ever seen.

[@shawnwoloschuk4445]

Hi Shannon ⚡ 👋 u too Kent 😘 the 1st true red beans &rice I got was in Denver from a woman from Oklahoma (let her get away) she served with rice and cornbread 😉 😋 I still remember and think about Sherry and her beans ! Tks Kent. Sherry hunter used smoked hawks (I don't mean the bird)hugs back my friend and Shannon 🤠

[@hedvigjenson4902]

Thank you for the beans and rice lesson! 😃 I’m from the Pacific NW and this dish was never in my family’s (or any body’s) dinner menu. I’ve wanted to know how to correctly cook beans forever. Thank you for sharing your knowledge. I sincerely appreciate it! 😊

[@jackiewilliamson374]

From South Louisiana and love red beans and rice. It's true about Monday being wash day and red beans for supper. Justin Wilson was quite the story teller and good cook. Enjoyed your video.

[@CowboyKentRollins]

Thanks Jackie I miss Justin I do

[@70TheProfessor]

I really like simple rib-sticking meals like this one. It makes me want to put on my “Can’t Get Full on Fancy” apron and get to cooking those beans!

[@markteaney8381]

Love red beans and rice I lived in nola many years god bless you and yours and thank you for remembering are soldiers and sailors I served in the navy and cooked up red beans and rice so many times for my loved ones. You are gods friend sir.

[@CowboyKentRollins]

Thanks Mark so much for your service and God bless you

[@bikecommuter24]

Just what I needed a Cowboy Kent Rollins Video, I'm stuck at home sick and he is cooking one of my favorite dishes. My Mom who recently passed away never liked water boiled rice I always had to cook it for her with chicken broth, I will have to try rinsing my rice. I used to but stopped doing it for some reason.

[@Lulu-jl5zd]

Oh my Kent I could eat your food every day... 365 a year! Those smoked pork steaks.... beautiful and with the beans... just perfect!

[@fredjohnson513]

Hi Lulu...

[@ryefry]

I love the behind the scenes outtakes!

[@ThelelaPorterie-hr3kf]

I enjoyed watching Kent roll all different foods I can't even eat right now because I have a feeding tube and Trac due to throat cancer and once I finish my treatment and get back to eat the food again keep me in your prayers

[@actionmancomicscollectible9477]

Oh my God I love the Paladin reference!! that was literally the best thing I’ve ever seen

[@mikewrasman5103]

I vaguely remember that show Have Gun Will Travel from my youth!

[@70TheProfessor]

I always wanted to get calling cards like his! When I would hand one if my plain old math professor cards to a student, I could almost hear the TUN-tun-tun-tun!

[@kevinhamblin951]

Richard Boone …. Daniel Boone’s brothers Kin.

[@jeffholliday5239]

Your cooking is right on time. I enjoy your show and wish that there was a taste test option available. Keep that chow coming brother. Thanks a lot.

[@CowboyKentRollins]

Thanks Jeff

[@pantelaja6528]

"For my spectacting crowd".😍😍😍Such a good man.

[@trakaill]

Kent I just found you because of pork chops but I wanna say thank you for recognizing the troops and the flag!!. Bless ya old friend we need more American loving patriots like you - from an American food gun and God loving legal immigrant!! Currently serving the in the world's greatest navy!!

[@hilarywesthoff]

That looks really good. I always make rice with broth. It's so much yummier.

[@elwyncuster6360]

The Beagle cracks me up. I live north of Shawnee and you're right the last few weeks the mornings have been awesome. As always you all make me smile. God bless and keep you.

[@richardthornhill4630]

The white "Navy" beans is also good with a ham bone. Good one Kent, especially with the smoked ham steaks. :)

[@S0L12D3]

Love navy beans with ham hock!

[@mikewrasman5103]

Those pups are the best-fed pups in Oklahoma!!

[@bullthrush]

That and a glass of Sauternes wine just might bring Justin back. Thanks Kent, Shan, Andy and the pups.

[@nberry02]

Kent your cooking and words of wisdom continually inspire. You show the simple things are often the best and to not take things for granted by the grace of god. I appreciate your craft and desire to share it with the world. God Bless

[@shadetree6705]

As a disabled veteran, I say thank you sir. In my humble opinion, I would call you the Louis L'Amour of cowboy cuisine

[@kevinsnyder4425]

Looks like a great recipe ! I'm ready to try some... funny ,you were talking about your spoon- have spoon will travel ! I was just watching Paladin on tv - "Have gun, will travel ". What a good show that is ! Thanks cowboy Kent !

[@jamesbaker7780]

Oh this is crazy, I made red beans and rice today. I sat down to watch some KZbin vids and eat , and found that Kent dropped this today! Too funny. I made my differently, I may try this way although not very much different than I already do it. Thanks Kent!

[@S0L12D3]

I like mine a bit more creamy

[@jamesbaker7780]

@@S0L12D3 I agree, creamy and a little thicker,,,

[@TheHighlanderGirl]

Cowboy Kent is a national treasure that must be protected at all costs! Sending you big ❤️❤️❤️❤️ from San Diego, CA. Hubby was stationed in OKC, OK; we met some of the best people we know in OKC. Good times/memories/people.

[@kateg7298]

Kent and Shannon, that sure does look like a fantastic recipe for red beans and rice. I always throw in a roasted poblano pepper that I chopped up too. It adds a little kick with out being overpowering. After all, you still need to add you some Crystal Hot Sauce. Thanks for another great recipe.

[@ryefry]

I just discovered Crystal Hot Sauce when I went to NO in June. Good stuff!

[@wretchedrichard]

I was wondering where the chile pepper was, too!

[@kateg7298]

@@ryefry I love it too. I put a little in my black eyed peas along with a little Tony Chechere and some chopped garlic and center cut bacon that I've cut up and cooked till it's crispy. Amazing stuff.

[@sunriseWorld-007]

@@kateg7298 thank you for sharing your advice! Do you buy the poblano already roasted or put It in the oven to roast? Thank you !

[@kateg7298]

@@sunriseWorld-007 Hi Val :) I just throw it under the broiler to char. Then put it in a plastic bag for about 10 minutes to steam the skin off.

[@t.g.humble3873]

Anytime I need a normal moment to remember where im at... I end up here. Thank you. God bless.

[@daviddealba1988]

You're so right, Mr. Rollins: all we got is the present day. The past is gone and the future ain't nothing but the ever new present coming our way.

[@T--xk3hf]

It was a lovely message 😢

[@guyparris4871]

Thank you Kent!

[@CowboyKentRollins]

Your so welcome

[@gerryfkno5499]

I use smoked pork neck bones. Sooooo good and you can usually get a good sized pack of them already smoked for just over $3

[@m.allenbruce8327]

Great recipe again. Thanks Kent, and God bless America.

[@theviv8086]

Just seasoned my cast iron skillet thanks to you! I’m ready to try some of your recipes out!

[@radarnj8043]

food for the body and words of wisdom for the soul ... enjoy!

[@Charlotte-Willow]

I love the sounds of sizzling, boiling and groaning beagles. I am high altitude and indeed it takes forever to cook beans. I never seem to remember to soak them ahead of time.

[@DDL2728]

A South Louisiana trick: boil the beans for 10 minutes, & then let them soak for an hour. Pour that water off & cook with your or Kent's recipe. They'll cook like they soaked all night 👍

[@davecardoza4762]

God bless you cowboy Kent Rollins! You sir, are such a hoot. I enjoy your videos and your recipes. We are blessed to see you each and every time, spreading your joy, your wit & wisdom. I always jump out of my seat and do a little cowboy shuffle just because you transmit that energy and it's contagious, it is. Big hugs to you, your family & those beautiful pups of yours. They bring a touch of goofy good feeling to the video. I tip my hat to you sir & keep bringing that charm, and that God given warmth that you give to us your viewers. To us, your family. I also want to thank you for two things; For teaching me some good hearty cowboy cuisine recipes & some cool dancing steps. 😊🤝🙏🏼🇺🇸 ❤

[@williamdelmar3964]

As a New Orleans boy we definitely like to use the ham bone for real flavor. A few years back a dietitian shook her finger at me, warning about the vice of using fatty sausage. She did however suggest using Tasso instead. I now like to add tasso as the meat and adjust the pepper a little at the end. We pass the Tabasco sauce when we serve it. (we have it every Monday all year round, though I do substitute white or black beans when the wife asks, she's from Texas.)

[@TheRVRD]

South Texas dietitian here … and I’m an eater. Lol I would not shake a finger at the fatty sausage but I might suggest a leaner choice. But I’m old school and still keep a jar of clean bacon grease in the fridge for flavoring. Lol

[@wisco_gal6187]

Loved Justin Wilson ❤️ ♥️ 💙 💕 watched him on PBS growing up ❤

[@olegcvetash6463]

Как всегда превосходно!!! Спасибо большое!

[@tedpeterson1156]

What he said What the hell did he say?

[@olegcvetash6463]

@@tedpeterson1156 🙂Я всего лишь сказал, что приготовленное блюдо просто великолепно!

[@CombatDoc54]

Dear Kent, I have been watching your videos for quite sometime now. I really like how you are a patriot, how you love America and our veterans. I served 22 years as a Navy Hospital Corpsman. 17 of those years, I served with the Fleet Marine Force as a "Doc" and as an instructor in my latter years. I grew up in South Louisiana, Jefferson Parish to be more specific on the shores of Lake Pontchartrain. Red Beans & Rice was a main staple in our household along with Gumbo, Jambalaya and a whole lot of cornbread. I don't ever remember as a kid my mom or dad ever buying any butcher meat. We hunted, trapped or grew our own. We always had about a half dozen hogs and in the late Fall, daddy would butcher 2 of them. To butcher 2 hogs was a hell of a lot of work. From rumors that I heard later in my life, some of our kin would get angry at daddy cause most of the time, when it come butcher season, it was a family thing and the meat would get divided up. But it was always just me, daddy, mom and my little sister. Dad would always take all the prime cuts and wrap it in brown butcher paper. Mom would take the hams and loins and tie them up with butcher twine and wrap them. Dad had a sugar cane farmer and a rice farmer that bought all that. I remember dad would trade rice for some of the hog meat. What we ended up with was all the left overs. The hog head, all the bones, tails, ears and all the organs and intestines and as gross as it may sound, hog blood. But, I can tell you one thing, with that rice that daddy would get, and them guts, organs and blood. My momma made the best damn boudain EVER!! If you ain't ever had cajun Boudain, then you ain't lived. Daddy would put that Boudain sausage on the cypress fire and turn it into gold. We had 2 houses out back to cure meat in. One was a "salt house" and a smoke house. When I was 13, I had a little 10 foot flat bottom with a 5 H.P. Clinton 2 stroke. I had bought me 6 crab traps. I would catch crabs in Lake Ponchatrain and while my crab traps was soaking, I used my throw net to catch mullet and croakers. More on that in a minute. Dad and I would go to the West of what is now The Louis Armstrong International Airport and crawfish. That is also where we shot crows and set traps for Nutria. We used to load these sacks of crawdads and take them to the local bars. We didn't have scales, but dad sold them at 5 crawdads for .50 cents. In our minds and maybe it was true, we made a fortune. The funny thing about all of this is this. The Nutria. The Nutria was the most wanted item. It was the boudain sausage main ingredient. . Those 2 houses that I mentioned earlier. One was a salt curing house and one was a smoke house. Those people tat bought all the prime meat, ate it and then it was gone. Daddy would grind up anything no one wanted and would make the best damn ingredients that everyone wanted. I got a whole other story about when we would get a gator. Daddy really was a gator hunter, but we would get at least 2 a year.By the way, I am now retired and live in Stone County Missouri not far from you. I would love to visit your farm sometime and cook for you. I still catch crawdads hear on Table Rock Lake.

[@wingandhog]

Looks great Kent. This will be good to make now that's its getting cold in NM. It was great meeting you last weekend in Tulsa. We enjoyed ourselves at the book signing.

[@sludgehammer7756]

Nice meal. Here in Brazil we call it "Arroz e Feijão" (or "Feijoada"), the most traditional brazilian meal created by the african slaves, around 1500-1600. We eat it everyday with eggs, chicken, pork or red meat steak. And fries or sallad !

[@chadwells7562]

Damn y’all be eating good!

[@kirbyculp3449]

Maybe the vegetarian 'Jollof Rice'?

[@joesoto3975]

In America we got this from the French every culture has beans and rice I think

[@wilfred_ho]

That is a very tasty meal! I tend describe it to my friends as black beans and (more or less) a dissolved pig, but it certainly sticks to your ribs!

[@liveoak227]

@@joesoto3975 in louisiana its a hybrid of French, Spanish, native, African and Caribbean that makes the food what it is.

[@mindykepfield4555]

Thanks!

[@aaron.goedhart]

I was just talking about making some red beans and rice. Your recipe looks good. I'm hoppin in my pirogue and headed over.😜👍

[@1shagg420]

God bless these recipes and the cowfolk that give it to us!

[@YummyFoodLahore]

❤❤❤🇵🇰

[@billycarter1911]

God Bless !

[@davidsherwood5263]

Looks great. I'm a lazy 63 yr old bachelor. I had some Zatarains spicy Dirty Rice last week. Add a can of red beans & sliced beef rope sausage. Mmmm!

[@echoman556]

My old LSU year book said that they'd add a big spoonful of sugar to their beans, when cooking them and that's what I do. Then, you need some hot sauce. Umm! Good stuff.

[@sirius3.]

GO TIGERS!

[@LG-jm1io]

Wow, nice. Red beans is an ages old cowboy food, going to west. A heavenly prrrzt prrrzt healthy gas producer. Love it. Great video pa.

[@jessicamendoza6371]

So yummy and gets your belly just where you want it to be ..full 😁

[@billycarter1911]

Great Words

[@SkylarTrahan]

Taste even better the next day

[@passion777able]

I learned to eat Red Beans and rice from my sister who has a Puerto Rican Husband. He grew up with it since he had 7 siblings. It stretched but also had no meat. But I'm Mexican and never had them. Now I crave them from time to time. And since I'm Catholic and observe meatless Fridays, that's usually when I cook mine. Just watching you make it is making me hungry. I'm making it for tomorrow and on Saturday, I'll add some bacon to it. This is GOOD EATIN'. Thanks for stirring my taste buds.

[@agentmassa3618]

Now this is perfect stoner food no cap

[@mr.bonesbbq3288]

Many thanks to all ya, Shan, th doggies, etc. All equal in my eyes. God Bless alla y'all, an Merry Christmas!

[@CowboyKentRollins]

Thanks my friend and Merry Christmas to you

[@authorizedrepresentative3351]

Thank you Cowboy Kent and Shannon, (and all the dogs). I needed that hug something bad.

[@chrismayer3919]

I live in AZ so red Beenz/rice are a staple. Love your channel!

[@carolhaggard700]

i dont even need the rice. just a bowl of beans (of course w/a ham hock) and some cornbread. um yummy. love your videos.

[@russellbushnell1965]

I love his message about living in the present

[@yabby4]

I'm from South LA and I have a tip for you. Soaking was to soften the hulls of the beans a make a thicker gravy, the easier way to do that is to use the tip of a teaspoon, like you would use to stir your coffee, of baking soda. When you put it in be ready to stir it a a lot because it makes the beans froth up and it can boil over. You can take it off the fire but you still need to stir until they stop foaming. It also takes the toots out of the beans, if you know what I mean😉

[@east8891]

Grandma's recipe was so good that I used anticipate every Friday night. Good times brother.

[@larryohara6513]

Justin Wilson...what a great cook! Love that Cajun food!

[@markwoods7237]

I’m a Cajun from south Louisiana and we always mash some against the side of the pot to thicken the beans, same with white beans. Looks delicious!

[@frankgonzales2462]

From South Texas we truly enjoy your videos !!!!! God bless you Kent and Shannon&of course your 4 legged audience as well,lol!!!!🙏🙏🙏

[@Youkaikaze]

Cowboy Kent, you make even the most simple dishes feel exciting. All your videos are so wholesome. Every time I watch one of your videos it feels like hanging out with an old friend. Love you, bruh

[@Pathological_Flyer]

You are something else Kent Rollins ! God bless you !

[@danjf1]

Great recipe - seasoning is important. also like the idea of cooking the rice in a beef/chicken broth. Ty, sir. God Bless our Troops

[@HarryMcW]

My (Louisiana) mom used to make these, love 'em.

[@donnabush7938]

I LOVE red beans and rice! Thanks so much for this recipe!

[@Deathstomper1]

Cowboy Kent is great. He seems like a regular guy that cooks great food. The way does these shows!

[@CowboyKentRollins]

Thanks for taking time to watch

[@lizofthelake4904]

Excellent! I have made this recipe several times and my family loves it. I love your fur babies!! Thanks Kent!

[@kendavis8046]

We all miss Justin Wilson! A true belt AND suspenders fellow. My wife and I were always fans of the shows he had on PBS. And made a lot of the recipes he demonstrated. Thanks, Kent.

[@biom9]

I’m from the bayou and this is really close to how we do it. One tip would be chicken broth just brings it to another level. Yes we use smoked meats for read beans. The ham bone is typically used for white beans. Try this. White beans cooked with salt ham and fresh green onion sausage. Eaten with fried fish. On the bayou this was the Sunday special after church. We call the garlic the Pope (the holy trinity and the Pope) that came from the Italians that migrated to New Orleans (more Italians migrated to NOLA than NY or Jersey).

[@enderoctanus]

Thank you for making it authentic, saw a guy add tomatoes to his in another video.

[@mikeneidlinger8857]

Everyone loves pork and red beans. No lying now! You love it. No matter what I do I can't break into the Country Music Genre. I'm a Small Farm Towner for 15 years but you had to grow up there. I grew up in Hollywood with all the gangsters and thugs. They don't have that in the Small Farm Town. I try to spread the Kind and Polite Small Farm Farm Town Manner throughout the city folks' way. Thanks! Have a good night. Sleep well.

[@davidbrantley61328]

Wow Kent, you read my mind. I’ve been hoping you would do red beans and rice and you made my mouth water for some. We are not promised the next moment and I thank our Lord for each day he wakes me up. God bless you and Shannon. Would love to see your version of Black Bean soup. I really love it.