Red Beans and Rice - Creole-Style Spicy Red Beans & Rice Recipe
Learn how to make a Red Beans and Rice Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Creole-Style Red Beans and Rice recipe!
Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Red Beans on the Stove by The Cajun Ninja
Red Beans & Rice by The Cajun Ninja!
Cooked them over the stove using Savoie's Hickory Smoked Pork Sausage! ????
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savoiesfoods.com
How To Make New Orleans-Style Red Beans & Rice- Authentic Recipe from Camellia
Making red beans and rice is a beloved ritual and tradition in New Orleans. Prepping the beans, sausage, and trinity (the essential trio of Creole cooking made up of onions, bell peppers, and celery) and then gently coaxing that pot of goodness into a state of creamy perfection is both a pleasurable experience and a bit of kitchen therapy. Learn to cook a simple pot of New Orleans-Style Red Beans & Rice that gets it right.
Get the full recipe:
CREOLE STYLE RED BEANS AND RICE | Spicy Slow Cooker Recipe
Easy and delicious spicy slow cooker creole red beans and rice recipe. Creole seasoned pinto beans made with trinity, andouille sausage and hamhocks slow cooked in a delicious broth in the slow cooker. Simple add all the ingredient to the slow cooker and walk away. Served with buttery white rice.
Shopping List:
1 lb. dry pinto beans
1-2 large hamhocks
1/2 lb. Andouille sausage
1/2 cup sweet onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1 tbsp. or more creole seasoning
1 tsp. dried thyme
1 tsp. or more red pepper flakes
1 tbsp. black pepper
Salt to taste
2-3 bay leaves
1-2 cup cooked white rice
Jalapeno peppers (optional)
Hot sauce (optional)
Directions:
Sort out any bad beans and rocks then add the beans to a large pot. Cover with water and soak overnight to 24 hours. Discard the soaking water, rinse and add the beans to the slow cooker.
Cover the hamhocks with water, bring to a boil, reduce the heat and simmer about 2 hours. DO NOT DISCARD THE BROTH.
In a skillet over medium high heat, sear the Andouille sausage then set aside.
In the same skillet, reduce the heat to medium and add the trinity (onion/peppers/celery). Season with salt and pepper and cook 5-7 minutes until soft. Add the slow cooker with the beans.
Add the creole seasoning, thyme, red pepper flakes, trinity, sausage, and hamhocks. Cover with the hamhock broth. Add the bay leaves, cover and cook on low 6-8 hours.
Salt the beans to taste.
Serve with white rice, adding jalapenos and hot sauce, if desired.
#creolecooking#creoleredbeansandrice#redbeansandricerecipe
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Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
Red Beans and Rice is a staple dish in New Orleans. Kenneth Temple spent SEVEN years perfecting his take on this recipe!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Red Beans and Rice
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 2 hr 30 min
Active: 40 min
Yield: 8 servings
Ingredients
Smoked Turkey Neck Stock:
2 pounds smoked turkey necks
Kosher salt
1 bay leaf
Red Beans and Rice:
2 tablespoons canola oil
3 stalks celery, chopped
1 large Spanish or white onion, chopped
1 bell pepper, chopped
1 teaspoon dried thyme
8 cloves garlic, finely chopped
2 bay leaves
2 pounds dark red kidney beans, soaked overnight and drained (see Cook's Note)
2 pounds smoked turkey sausage, sliced 1/4 inch thick
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder or granulated garlic
3 cups cooked white or brown rice
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch-thick
1/2 cup chopped fresh flat-leaf parsley
Hot sauce, for serving
Garlic bread, for serving
Directions
For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook’s Note).
Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
Cook’s Note
To soak 2 pounds of dark red kidney beans, add them to a large bowl and fill with enough water to completely cover the beans. Cover with plastic wrap and refrigerate overnight. The beans will split when properly soaked. Drain before using.
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Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network