Red Beans and Rice

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1. Be sure you have small red beans and not kidney beans. They are not the same
Far be it from me to contradict Emeril, but:
I was taught never to salt beans until after they had cooked because it severely protracts cooking time and toughens the beans. Also, I score the rind on the hocks and cook them with onion, celery, bay leaf and garlic for 1 hr. Then I add the beans (soaked overnight and all seasonings except the salt. Because I use huge pieces of celery, I can remove them before serving.

Beans are best if left in fridge overnight and served next day. They develop a thick "gravy"
I cook the sausage or polska kielbasa with the beans the next day to avoid overcooking the meat.

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So far so good. It is smelling great! However, I found the prep and cooking time to be much longer than the site says. With one cook, prep time was easily an hour for one cook, even using a food processor. Cooking time is going on 5 hours. Long story short, taste is great, but allow more time than what is stated.

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I think this recipe is great! While I was cooking and tasting last time I was afraid it would be too salty, but by the time it finished it was good. Tonight when I make it I think I will try 1/2 low sodium broth, half water just to be safe.

Also, I use smoked ham hocks (part of what makes it so salty and I find they take longer than 2 hours to get to the falling off the bone stage, but the beans get overcooked when I keep them going for as long as it takes to get the ham hocks done. So now I cook everything else for an hour or so before I put the beans in, for a total cook time of more like 4 hours. Which seems right since Emeril's other "New Orleans Style" red beans recipe cooks that long and isn't too different from this one. Delicious!

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This recipe tastes fantastic! I have a couple of comments that I wanted to post for anyone thinking about making it.

You can use the quick soak method for dried beans. Bring them to a boil, remove from heat, cover and soak for 1 hour. The amount of broth called for in this recipe will not reduce enough in 2 hours. After smashing the beans, I cooked for another 30 to 45 minutes. This allowed for a creamy consistency and the celery completely dissolves (my Louisiana native boyfriend was bothered by green things in his red beans.

All in all a great recipe and well worth the cooking time!

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Living in la for 18 years now. This recipe is Amazing and perfect!! My family's New favorite!

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This is my favorite Red Beans and Rice recipe! I always get compliments on this delicious dish. I recently increased it to serve eighty, and it was perfect! No complaints on this one! I use Conecuh sausage, a regional favorite, and ham instead of Tasso. I also top it off with a little hot sauce!

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I just made this dish for the Superbowl party and it was perfection! Everyone loved it! The recipe was easy to follow. I did use ham instead of Tasso and dried thyme as I didn't have fresh, but it really came out creamy (after the mashing and not too spicy. I might bump up the green pepper and onion next time.

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Great red beans and rice. At first it seemed like too much stock but I decided to add 3/4 cup rice after mashing the beans, cooked another 25 minutes and then it was perfect.

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I LOVE this recipe!!!

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I made this when my in-laws came in town to celebrate Christmas with us. They are on a gluten free diet, so I was stuggling with what to make. It was great!! I am from Louisiana originally, so I know good red beans and rice. The only change I made is using capicola instead of Tasso ham because I couldn't find it. Some of us added hot sauce to the finished product. I served it with garlic bread. Delish!