No ImageRed Beans and Rice

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  1. Ken

    OMG, I made this with a very few tweaks, delicious. I used 1 cup of stock made from pigs feet. Modified
    Home made piri Piri seasoning that I had on hand, added cumin & thyme.
    An absolutely delicious dish.
    Thank you for sharing this recipe.

    xxxxxyyyyy

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  2. Pam Rogers

    Excellent! Added cilantro and cooked it only about 1 hour and 45 minutes. Added a teaspoon of apple cider vinegar too.

    xxxxxyyyyy

  3. Michelle Wolfley

    For those of you who say not to pre-soak the beans, remember that some us live in high elevations. You MUST pre-soak beans if you live in higher elevations, otherwise they never become edible, no matter how long they are cooked. I made pinto beans once with raw beans. I very carefully followed the recipe my daddy gave me and cooked them in the crockpot for 12 hours. In the end, when I poured them into the garbage, it sounded like a machine gun spraying bullets. They were still hard as pebbles. I agree with the longer cooking times to layer the flavors, but some of us still have to soak our beans, preferably overnight. Great recipe, Elise! I did omit the Worcestershire, and do most of my seasoning at the end of cooking. My friend from Louisiana gets homesick sometimes and knows he can request red beans and rice from this girl in Nebraska and feel comforted. I thank you for this blessing I can share!

  4. nonney

    No No and No’!!!
    No Worcestershire!! (where’s that from?)
    No cajun spices- that’s just salt and fake flavorings!
    No tabasco – until after you plate it.
    You MUST cook the seasonings FIRST!! Do Not Throw Them In the Water with the Hamhocks. That is 100% a sign of someone not fron Lousiana and round here, that would be considered Crazy Talking … lol. Saute them in olive oil or butter first! This locks in the flavors. People put all those unnatural saltly spices in food when they dont have time to develop the layers of flavorings. Unless you like heat, add Tabasco. Soaking the beans overnight just makes them cook faster. Drain out that water. Start with new water. What people get wrong all the time with cajun food is they over spice it with heat. I grew up in NOLA & Red Beans. It’s flavorful but not hot.
    I put in 1/4 cup of Olive Oil (makes them creamy) and tons and tons of dry Italian seasonings (the more the better) in addition to the above freash seasonings. We eat it with brown rice to make it healthier, but traditionally it’s white rice.

  5. Barry Begault

    As far as tomatoes in red beans, our family recipe calls for a 8 0z can of tomato sauce. Lots of New Orleanians put catsup in their beans. We have always used tomato sauce.
    Most of the recipes for red beans are fairly standard. I probably put more garlic and celery in mine that most. I also chop my veggies a little courser since the kids have grown up. I like the crunch of the veggies.

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