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Red Beans and Rice Recipe

Red Beans and Rice

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Average Rating:

Total Reviews: 99

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  • on January 06, 2010

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    Love this recipe, if you like a little heat and to save some time try using Andouille Sausage as a substitute to the Picked Pork.
    Bon Apetit!

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  • on December 23, 2009

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    My first time doing any of your recipe's....and it turned out awesome! These red beans and rice to rival my favorite New Orleans play mom's dish....she uses pigs feet and I prefer smoke sausages...lol. Thanks and for the holiday's please refer to me as Gina! LOL Merry Christmas ya'll!

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  • on December 01, 2009

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    As a New Orleans native, I was always frustrated by my inability to cook a decent pot of red beans. The beans were always crunchy and the flavor just wasn't there. Well, it seems there are two secrets to doing this right. One is to hydrate the beans before they touch any salt, sugar, or acid. The other is pickled pork. I haven't watched this episode, so I don't know if Alton adresses the salt issue at all, but I find it interesting that he does not pre-soak the beans. I did, and that's the one major change I made. I then cooked them uncovered to compensate for the extra liquid, and cooked them a bit longer. But the pickled pork is what makes this recipe. Don't skip that step! I served this dish during a Saints Monday Night Football game, and the guests couldn't stop raving about it. They actually complained that they were too full but just couldn't stop eating! And the game was pretty good, too!

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  • on October 19, 2009

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    Just like I remember from S. Louisiana. Takes this southern boy back home real fast. The only changes to the recipe that I made was to increase the cayanne and Tabasco. Also, I soaked the beans overnight. That cuts down on the cooking time.

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  • on October 15, 2009

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    Having lived my entire life in South Louisiana, I have had great red beans from various restaurants, maw-maws, and friends. This is hands down my favorite recipe...Sorry Maw-maw.

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  • on October 06, 2009

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    Alton is correct. The secret is the pickled pork. I never had a recipe to pickle the pork but thanks to Alton I do now. Since I have moved around some (by the way my Mom was from New Orleans I forgot about the use of pickled pork in these beans and probably could not find it if I had remembered. Thanks so much.

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  • on October 06, 2009

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    recently returned from a trip to New Orleans and been craving RBR. I grew up on the stuff, but only attempted my version once before. I didn't remember it packing a punch of flavor. So, I turned to Alton. I think the five cloves of garlic is important. Some recipes only call for one: blasphemy! I trust Alton for the correct measurements and proportions and I was not disappointed. Although I did not use celery and didn't have cayenne pepper on hand, it came out great. I chopped up some grilled poblano peppers from the night before and that added the punch needed. I think the peppers are the ingredient that was always missing in my mom's version (and she's from Louisiana: go figure. I also didn't pickle my own pork, I used a smoked Cajun style Andouille Sausage. Can't remember the name of it, the paper wrapper is already in the recycling. But it has a little picture of a man in a chef's hat :

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  • on September 07, 2009

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    I made a double recipe of this dish and glad I did!! I took it to cooking club dinner pot luck (40+people Saturday night and ended up winning a beautiful wooden salad bowl set for being voted best dish that night! I did lightly rinse the meat before adding to the pot to cut back on some of the vinegar flavor but did follow the recipe after that. It ended up making 7 quarts of beans and only about two cups came home with me for dinner tonight. I started in a large kettle and looked it for about 4 hours on the stove. It had then cooked down enough to get it into my 7 quart crock pot and let cook another 3 hours on low. I used a potato masher a little to make it a little thicker in consistency. I matched this up with some corn muffins that was made from a recipe found over on All Foods.com. Not bad for a beginner cook!

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  • on September 05, 2009

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    I saw this episode & thought I wanted to try it, but it seemed like kind of a pain with all the pickling & long cook time on the beans. [Alton says GOOD eats not FAST eats]. I work full-time and have a 2 year old, etc. But I did the pickled pork on a Saturday, let it sit in the fridge until the next Saturday, and made the beans in the crock pot instead of on the stove. I cooked it on high for about 8 hours, and mashed it up a bit with the potato masher like Alton suggests for a thicker consistency. WOW - I LOVE THIS! We love New Orleans & cajun food; this was perfectly seasoned, easy, and delicious. I will definitely make it again. I used brown basmati rice - super tasty.

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  • on September 05, 2009

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    I have to admit, I was a little unsure of this recipe at first... I do NOT like beans, but the family saw it and thought it looked good... I am so glad I caved and made it! However, I did make 2 changes to this recipe - I let the slow cooker to the work (8-10 hours on low and, since I did not want to wait for pickled pork, I cubed a small pork loin roast instead. At the end we topped it with some leftover spicy smoked sausage... and it was awesome! We have already made it once more and we will DEFINITELY continue to have it again and again. Thanks, AB!

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