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

I've always been intimidated by making red beans and rice but no longer because of this recipe. Unfortunately I didnt have time to make the pickled pork but instead used smoked ham shanks. No longer will I fork over money for the small portion of red beans and rice at a certain chicken place when I can make a huge pot of it at home. Both the husband and kids loved it and I wound up freezing half of the batch because it made so much. Only other tweeking was adjusting the seasonings near the end of cooking. Thanks Alton!

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

The best Red Beans and Rice I have ever eaten. We are looking forward to at least another ten years of Good Eats. Thank you.

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 first time tasting or making pickled pork. I found it to have a nice flavor and texture, and I thought it was fun to prepare. Now I just have to find other ways to use it.

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

But I used a Mahatma rb&r it was de-lish.

Silly right?
yeah well so is saying you made this dish using ham or canned beans. Its NOT the same. I make this for my family maybe 4 times a year, because while it is a complicated recipe and it takes foresight it is SOOO worth making the real thing pickled pork and all..
Alton's recipe should be made as written or its not the same thing.
I have made rb&r with ham for years I love it its one of my favorite things. So I am not putting down those of you that do it this way, I am just saying its not this recipe.

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 subbed Andouille for the prok and canned beans for the dried. Came out great!

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 did the shortcut version with canned beans and cut up ham instead o the pickled pork, and loved it. The flavors are amazing.

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

Not having made red beans and rice or pickled pork before, I am assuming that the brine mixture should be discarded after pickling, not added to the beans along with the pork, right? Thanks. . .

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 yesterday, while we have snow and ice, and posted the results on Facebook. Several of my friends are wanting to brave the ice and come over!

All joking aside, it really is incredible. It wouldn't be the same without the pickled pork, which I hesitated to make but I'm glad I did. Soooooo good.

I did this in the crock pot on high for about 4 hours, then on low for another 4 or 5. This is after soaking the beans the night before, which I can't imagine not doing, for both time and safety reasons. If you do the crock thing, make sure it gets to boiling and you skim the top b/c of the toxin thing. (Ooops, I forgot to skim...still alive.

Anyone else notice that the amount of pickled pork to pickle is different than the amount used in the bean recipe? Many folks are saying it was meat heavy, but maybe they used the whole batch. Not sure that was intentional.

Anyway, all around awesome! Thanks Alton!

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 was a little hesitant about the pickled pork part, but it was so simple! The only substitution I made was using brown rice and I omitted the thyme (I just don't like it and didn't have any but what a surprisingly delicious dish! I always worry about making large servings like this because it's just me but I've frozen some, gave some to friends, and everyone said the same thing, it's delicious!

Thanks AB!

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

Like many others have commented here, this was my first attempt at RB&R. I saw the show and it brought back fond memories of our New Orleans vacation that I just had to make this! It was so good! I followed the recipe to the letter and found that like others have said, it needs to cook a little longer than 1 1/2 hours. The beans were a little chewy for me so I will definitely cook an hour longer when I make this again. This is a keeper and worth every minute that it takes to make it! As for the rice, it was PERFECT! I never heard of cooking rice this way but I will never cook it any other way again! There is a wonderful aroma from toasting it, and adding the boiling water cuts down the cooking time and the rice comes out perfect! I was so shocked! Thanks, AB!!!!