Red Beans and Rice

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great without meat too!

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Saw this on the Food Network last year and said to myself I would never be able to make the pickled pork - but I just tried it and it was sooooo easy. This is delicious!

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Made this for the first time and it was a big hit! Very tasty and hearty dish! My rice didn't turn out as well, seemed a litte undercooked but a real keeper!

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Fantastic. For what this meal costs, you can't go wrong eating this five times a week (and it's one of the healthiest meals you can cook, bar none. When I make this, I usually triple or quadruple the pickled pork recipe and freeze the leftovers... although I'm pretty sure you can make a huge batch of the beans and freeze those, too. Cooked beans tend to be very freezable, and everything else in the bean portion is already mush.

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This is a MUST make! It is now a staple in our house, especially on rainy days when I am home in the afternoon. The way he cooks the rice too makes it so good you could almost eat it by itself! Wonderful leftovers as well...

As for some of the comments below, I have made this probably 20 times and have never found the need to cook the beans longer than the recipie calls for, not sure why others needed the extra time? But I supposed you can adjust as needed.

I don't eat pork so I use some cut up salted pork during cooking to add flavor then take the pieces out along with the bay leaves prior to serving.

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I've made this a couple times and both times it met with a very good response. Keep in mind that the pickled pork recipe portion is twice that of the beans portion. The pickled pork calls for 24oz (1 1/2 lbs of pork whereas the main recipe calls for 12oz. So you either have to double everything in the beans section or use half the pickled pork and freeze the remainder. Otherwise you get an overly vinegary taste. Another thing. In all my years of cooking beans (pinto and red, they have never been done in 2 hours. They ALWAYS have to cook slow about 3-4. I don't remove the lid until I'm ready to reduce the liquid to make it thicker. I don't like crunchy beans.

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I followed this recipe exactly, EXCEPT for using un-soaked beans, which I simply couldn't bring myself to do. I put the kidney beans in their bath at 8:00 am and began cooking at 4:00. I STILL needed to extend the cooking time by about 20 minutes (with the lid off. Otherwise, this is an incredibly delicious meal, especially with the pickled pork, which I pickled for ten days before using. According to Alton's weight instructions, I only needed half of the pork for the rb&r, so I have exactly the right amount in the freezer awaiting my next attempt at this terrific meal.

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I made this last Sunday, i was very excited about it, because I had red beans and rice at Popeye's and was looking foward to having a nice big bowl (or two. I pickled the pork for 3 days as directed, and made everything according to the recipe.
I was very dissapointed to find that it tasted nothing like the RB&R I was accustomed to. I don't know if this is how traditional RB&R is supposed to taste like. Because I see so many good reviews of it on here. But I think I'll stick to Popeyes!!
I think pickling the meat was a mistake, gave it a vinegar taste to it. But even aside from that it wasn't good.

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In response to bellasera973_9921902... You probably had old beans - that greatly affects how long the beans take to cook. Really old beans may never soften no matter how long they're cooked!

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I got deployed down to Louisianna during huricaine Gustav. They loving people of the First baptist Church in Zachery gave us our first cook food in weeks. They made us red beans and rice for two meals a day. They used their own family recipes passed down for generations. I was really happy when I tried this recipe and found that it was so close it brought back the feelings of being down in the south. Thanks to all you FoodNet chefs for coming up with these great recipes.