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Red Beans and Rice Recipe

Red Beans and Rice

Alton Brown

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: American Classics: Creole in a Bowl

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 1-10 of 91

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  • on April 01, 2012

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    I made this today after consulting the commenting cooks on this thread. my only changes were salt pork for pickled and I added andouille sausage thanks to KatyCajun. Threw it all in my big cast iron dutch oven and simmered it into a heavenly feast. Yes, it took longer than expected but it was worth the wait. I will try the crock pot next time, and there will be a next time!

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  • on March 26, 2012

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    Hey, this is MY receipt! The only differences are that I use a can of tomato paste in the mixture and I cook my pickled pork and sweat the veggies the night before. Letting them sit in the fridge overnight for some reason gives the beans a better taste. I also have Andouille Sausage cut up into 1/8 inch rounds added to my beans also.
    I like to cook the pickle pork the prior night so that when it cooks during the day, some of it breaks up like corned beef. This adds a richness by the fork full to my beans.
    I am from New Orleans and we cook red beans and rice EVERY Monday.
    Oh, yeah, I cook mine in a crock pot for about 12 hours. Mmmmm! I rarely have any left overs, but when I do they freeze nicely and a lot of the times taste better after being frozen for awhile. Go figure.

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  • on February 10, 2012

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    I love red beans and rice. This is an excellent recipe and very authentic!

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  • on January 27, 2012

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    I love this recipe. It's easy and it's a favorite among my friends and family. My youngest son requests me to make this for him all the time. Actually, he told me once that is "now mandatory to keep this available for him everyday". I use the popular local smoked sausage and it is superb! I add a little more hot sauce than the recipe calls because my family likes it real spicy but other than those substitutions, I make it as the recipe says to. Love this recipe!!!!

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  • on December 06, 2011

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    Not sure what it was. Maybe its because I live in New Orleans and I eat red beans and rice alot but I followed this to the T. Some beans were a little hard and it wasn't as creamy no matter how much I mashed it.

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  • on November 26, 2011

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    Made it to the letter, twice, loved it both times.

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  • on November 22, 2011

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    I've made this a few times and it's is one of my favorite things, especially when it's cold out. Two notes, it's just OK if you don't pickle the pork; a bit bland. It is AWESOME if you pickle the pork and throw everything into the crock pot on low for 7 hours, and that makes it super easy. When I cooked it according to the directions, I felt like it was a little under-cooked and the beans were too firm. So crock-pot it is!

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  • on September 27, 2011

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    We loved these beans and rice. Seemed intimidating but was actually pretty simple. I will soak the beans prior to cooking next time, though, since they took a lot longer to cook than stated in the recipe. It makes a lot, so I end up making only half the rice and freezing half the beans for another meal and make fresh rice when we heat up the leftovers.

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  • on September 25, 2011

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    the best red beans ever. i substuted bacon for the pickled pork.

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  • on August 31, 2011

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    My mother-in-law being from New Orleans made the best .... best of alot of things. BUT I have to tell the truth, these were SO GOOD! Had them for Friday night bible study... so so very good. Everyone got the recipe and really enjoyed! Thanks Alton!

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