How To make Western Beans & Rice (Usa Rice)

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

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Red Beans and Rice

This Red Beans and Rice recipe takes you for a full Louisiana experience. Chef Tom starts off in the kitchen to put together a ham-hock stock a day earlier, then moves this creole delicacy to the Kamado Joe Classic Joe III. Take a trip down to the American South for this comfort food classic.

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00:00 Introduction to the recipe
00:32 Put together the ham-hock stock
03:03 Move the stock to the stove and soak the beans
04:44 Strain the stock
05:55 Shred the meat shanks
06:15 Prep the grill
07:23 Put together the cajun mirepoix
09:05 Set aside the fat layer from the stock
10:04 Add ingredients to the dutch oven
12:34 Add the beans and stock hock stock
14:49 Put it all together
15:23 Grab a bite

How to make New Orleans Red Beans & Rice | Let’s Go!

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Authentic Louisiana Red Beans and Rice Recipe

Red beans and rice is a classic Louisiana meal. It's history dates way back and it is still a favorite now. This a traditional way of making red beans and rice.
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Recipe:
Ingredients
- 1 tbsp (13 grams) of oil
- 1 lb (450 grams) of smoked sausage - (I used andouille but any smoked pork sausage will work)
- 2 ribs of celery
- 2 onions
- 1 green bell pepper
- 4 cloves garlic
- 1 lb or 450 grams Red Kidney beans (Camellia Brand from New Orleans but any red kidney bean will work)
- 1 tablespoon ( 30 grams) Creole seasoning
- 1 tsp (15 grams) Salt (taste and add more if needed)
- 1/4 tsp (1 Gram) Cayenne Pepper
- 2 Bay leaves
- 6-8 Cups (1400-1800 ml) water or chicken stock
- 1 ham hock, ham bone, or smoked turkey neck (optional)

1. The night before cooking, cover kidney beans in water and soak overnight. Rinse and drain when ready to cook.
2. Add oil to a large pat and heat over medium high until shimmering.
3. Add in sausage. Cook sausage until it starts to brown and bits start to stick to pot. Scrape bits from the bottom of the pot.
4. Add in onions, bell pepper, celery. Cook for about 8-10 minutes until vegetables turn soft and brown a little bit.
5. Add in garlic and cook for 1-2 minutes.
6. Add in beans and stir to combine
7. Add in water or stock until beans are covered. Then creole seasoning, cayenne pepper, bay leaf, and ham hock.
8. Bring to a boil from 5 minutes and stir. Then drop heat to low and simmer for 2.5-3 hours.
9. Once beans are tender should be very tender. At this point, smash some of the beans on the side of the pot. Scrape beans from the side of the pot and stir to combine. (This will make the sauce extra thick and create the ideal red beans and rice consistency.)
10. Remove ham hock and bay leaf.
11. Serve over rice and enjoy.

#cajun #homemade #louisiana #louisianafood #cajuncooking #cooking #redbeansrecipe #redbeansandrice


0:00 Intro
00:47 Ingredients
01:27 Soaking the Kidney Beans
01:42 Cooking
03:17 Fancy Bell Pepper Cutting
03:57 Tips
04:42 Wrap Up

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EPISODE 932 - How to Make a Pinto Bean & Rice Stew | Guiso de Alubias Pintas con Arroz Recipe

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Pinto Beans & Rice...But Not How you Would Expect It

EPISODE 697 - How to Make Spanish Pinto Beans & Rice | Alubias Pintas a la Jardinera con Arroz Recipe

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MY NONSTICK FRY PAN:


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MY CARBON STEEL PAELLA PAN:


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MORTAR & PESTLE:


Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)