Red Beans and Rice

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was great! After reading the reviews I pickled additional pork and I'm glad I did. It's just delicious! Gives a nice little bite to the dish. Also I cooked the beans separately just in case those who talked about not cooking beans in an acidic sauce were right. All came out wonderfully.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't have time to pickle the pork, but it was still outstanding.

This was also the first time I've used Alton's method for rice, although I used long grain brown rice and Trader Joe's Organic Chicken Broth. I now cannot bring myself to make rice any other way. Superb.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the first AB recipe I've given a bad rating. I don't know how someone can use dry beans and cook them in the time specified in an acidic sauce. I followed the directions exactly. My beans were not even close to done after 2 hours of extra cooking. I was worried about placing the beans in an acidic environment (which toughens them. Because the beans were not cooking and it was already past time to eat, I decided to add some baking soda to reduce the acidity (sadly and the beans finally started to soften. The flavor of the meat is very interesting with a pleasant pickle flavor but by the time the beans finally cooked it all shredded to bits and I ended up with a slop of meat and beans that were just cooked (nevermind nice soft beans like I like. Are other people using canned beans? This recipe makes a lot. Our family of 3 could have eaten it for 4-5 meals! After the second time, I gave it to the dog. Flavor is fine, nothing special.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is great! Though I took the easy road, being we're not big pork ppl, & just did some smoked kielbasa. The whole family loved it! Made with a salad & corn muffins...perfect!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This has become a staple for me: tasty, cheap, and nutritious. It's one of the few things I can stand making a big pot of and eating all week. I also think it goes well with medium grain brown rice (using AB's recipe, of course, for some more flavor and nutrients.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I use the rice part of this recipe for my white rice all the time! It turns out a lot better than other methods. That said, I am at college and have a poor quality stove, and if I turn the heat on the lowest setting, the water cools off too much, so only the outside of the rice gets cooked well, while the inside of each grain is left hard. I retried with heat at about 1/4 and it worked well!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love, love, love this recipe! I have never made red beans and rice before and this was so simple. The pickled pork was tender and just fell apart. I sliced some andouille sausage and cooked with it. I also chopped and fried some sausage and served it on top along with green onion. This has many layers of flavor and just enough heat for my family.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family liked this, but we thought the bean to meat ratio lacking. Next time I'll use more meat, or less beans... But that's just our taste. I used beef which we all thought was fantastic pickled! I'll definitely be doing that again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

my 5yr old and i will eat this all week. i make it using the trini-style hot sauce her dad concocts and the result is amazing!

to the person whining about it being "mediocre": when alton says use bottled water if your sink water is not *fantastic*, he's NOT KIDDING: i thought what the heck and just used my regular tap water, which is filtered river water (yum, yum and it really did ruin the rice. i picked out all the pork, threw the rest of it out, made a new batch with bottled water and the result was night to day.

note: don't substitute black-eyed peas for the kidney beans and don't use balsamic vinegar in place of cider vinegar: bland, bland, blah.

so far, every single recipe i've tried from Good Eats has been spot bang on the money!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!