Red Beans and Rice (Updated with pictures)

[Roger]

So I'm making Red Beans and Rice this weekend using a simple recipe (included below) from Emeril. I usually add a little extra ham and andouille as I like my red beans meaty. After reading several of the recipes and viewing pictures on this site I figured I'd ask if anyone has any little secrets that they use or variations to the recipe.

I'm tempted to add a habanero but would like to hear what you all do.



I'll try and do my best to remember to bring the camera up to the kitchen and take some pictures.

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[Mack Tripper]

I usually use vegetable stock instead of water. There's a really good veg stock that's called No Chicken Stock that is really good. Its neutral enough that it doesn't take away from the other flavors like a mean-based stock might. I also usually add a little cumin. Personally, I wouldn't add the habanero b/c I like how it tastes with hot sauce added afterwards.

 

[Fanny McLonghorn]

Instead of the boiled ham (boiled ham?), or perhaps in addition to, I would get a smoked ham hock and throw it in. Bacon wouldn't hurt anything either. I like a lot of smokiness in mine.

 

[Ag with kids]

I actually made that recipe a couple of months ago...

It is DELICIOUS....

Have fun and good eating...

 

[AvengeKingTut]

I got a tip a couple of years ago to start adding some red wine vinegar to my RB&R. I tried it and liked it, so have been doing that ever since.

 

[DallasHorn]

I made this Super Bowl weekend, recipe courtesy of Paul Prudhomme.

Magic Red Beans and Rice with Andouille Smoked Sausage and Tasso
Makes 8 servings

1 pound dry red kidney beans
Water to cover the beans
About 5 quarts Basic Pork Stock (preferred) or Basic Chicken Stock or water
4 cups finely chopped onions
2½ cups finely chopped celery
2 cups finely chopped green bell peppers
5 bay leaves
1 pound Chef Paul Prudhomme's Andouille smoked sausage or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut diagonally into ¾-inch pieces (see note)
¼ pound Chef Paul Prudhomme's Tasso (preferred) or other smoked ham (preferably Cure 81), cut into 1½ x ¼ x ¼ inch julienne strips (see note)
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Meat Magic®
1/8 teaspoon salt
6 cups hot cooked rice (preferably converted)

Cover the beans with water 2 inches above the beans. Let stand overnight. Drain just before using.

In a 6-quart saucepan or large Dutch oven, combine 6 cups of the stock, the drained beans, 1 cup each of the onions, celery and bell peppers and the bay leaves. Bring to a boil over high heat, stirring occasionally and scraping pan bottom each time to make sure beans don't stick. Reduce heat to maintain a simmer and simmer 30 minutes, stirring and scraping pan bottom frequently. Add 2 more cups of stock, 1 cup more onions and the remaining 1½ cups celery and 1 cup bell peppers; bring to a boil over high heat, then reduce heat and simmer 35 minutes, stirring and scraping often. Stir in 3 cups more stock, the andouille, tasso, Meat Magic, salt and the remaining 2 cups onions; bring to a boil over high heat, stirring occasionally, then reduce heat and simmer for 45 minutes, stirring and scraping pan bottom occasionally. Stir in 2 more cups of stock and return to boil over high heat. Reduce heat and simmer until beans are tender and start breaking up, about 1 hour to 45 minutes more, stirring and scraping pan bottom frequently. Continue adding more stock, 1 to 2 cups at a time, as gravy cooks down and becomes very thick; you probably will need to add about 6 cups more stock. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.) Remove bay leaves and serve immediately.

To serve, for each serving mound ¾ cup rice in the middle of a large heated plate. Spoon a generous 1¼ cups of the beans around the rice and arrange 2 pieces of andouille on top of the beans.

 

[The Eyes of Texas]

I like to substitute Earl Campbell's jalapeno smoked sausage for the andouille....

 

[uisge beatha]

I'd add the cumin also. Plus, I like to cook the rice with the mixture instead of serving the beans over steamed rice. That way, the rice absorbs the flavor of the pot liquor.

 

[Roger]

All of the ingredients

Most important soak the beans, I let them soak for 24 hours

the trinity plus seasonings

Diced the ham and the chicken andouille sausage (sorry no bacon or ham hock and chicken instead of pork sausage so that the wife will eat it

)

Bring to a boil

let simmer all day

The final product

turned out probably one of my best pots, I think it has to do with having used probably the best and freshest cayenne pepper I've ever had. The Chicken andouille has some awesome taste, I'd suggest it to anyone who either doesn't or shouldn't be eating pork sausage (like my wife and faterh) it has great taste.

 

[Roger]

btw, I had fun taking pictures and it drove my wife crazy so I may have to do this more often

 

[Fanny McLonghorn]

That looks great. If you like Popeye's style red beans and rice, a little trick I picked up is to ladle about a fourth of the beans into the blender and give it a blitz, then add it back in. Releases a ton of starchy goodness and makes it super-creamy.

 

[Roger]

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[hullabelew]

Those small hand-held immersion blenders are great for this purpose as well as when making all types of soup.