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Red Beans and Rice Recipe

Red Beans and Rice

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Average Rating:

Total Reviews: 99

Showing 71-80 of 99

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  • on August 27, 2009

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    I've tried several of Alton's recipes and this one might be my favorite! Despite the basic ingredients, this dish has plenty of depth and flavors. Just a great blend of savory, sweet, spicy, and just downright great tasting. Anyone who enjoys hearty stews will love this recipe!

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  • on August 23, 2009

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    I saw this on the Food Network, and it totally reminded me of the red beans and rice a friend once made in college. This is even better. I was really excited to try this recipe out and was not disappointed! Very hearty and healthy.

    I added 30 minutes to the cooking time (two and a half hours total after eyeballing them during the cooking process and deciding that a little extra time was needed. Other than that, I followed the recipe exactly.

    I really like the balance of all the flavors. There's a lot going on, but at the same time it's not overwhelming. Really liked the tender texture of the pork.

    Like what another reviewer said, I had never cooked rice this way, but will do so again for other dishes. Gives it a fluffier texture than my rice cooker and the butter is just enough.

    Highly recommend this recipe!

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  • on August 22, 2009

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    Excellent way to make my first attempt at 'Beans and Rice". I thought about skipping the pickling of the pork due to the time factor, but so glad I didn't. It made the dish extra special and I thought even better than some of the fast food places that serve this dish. Go ahead, try it-- Good the way instructions say or try some cheese and for some spice add a few Jalapenos chopped on top. Yum!

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  • on August 22, 2009

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    I cannot imagine anyone not loving this recipe. I followed Alton's recipe to the nth degree, except I cooked it much longer than he called for-probably about 4 hours- and it turned out fabulously-move over Zatarain's!! No more shortcut rb's&r's for me! This is a staple in my house now!

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  • on August 20, 2009

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    This is a really, really good recipe. I pretty much followed the recipe as written with only a minor changes - I rinsed the pork after taking it out of the pickling liquid (the final product still had a nice tang to it and I found I had to cook the beans much longer than two hours, not only to get the beans tender but to thicken up the sauce a bit more. I used a potato masher towards the end of cooking to mash a small amount of beans and make the sauce even thicker. Delicious. My girlfriend, who was on the verge of leaving me, has all of a sudden decided to stay. I'm a bit suspicious.............

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  • on August 17, 2009

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    After letting my pickled pork "pickle" for almost a week, I finally got down to cooking last night. I made two batches, one with and one without the hot stuff, as my wife has to take it easy on the hot. I had some leftover bacon from making Alton's spaghetti and meat sauce, so I rendered it and got about a tablespoon per pot; I added a tablespoon of vegetable oil to make up the difference. The only other variation was that I cooked them for a little over 2.5 hours total (including covered and uncovered the beans were a little more tender by then but not mush yet. I was a little less impressed with the rice, but I may not have had enough water.

    The result was fantastic! Having lived in East Texas and North Texas all of my life, I'm pretty close to Cajun/Creole country, and have sampled some really good stuff from there. This recipe captures the very spirit of Creole cooking: Not over the top on spice or heat, but great flavor balance and good comfort food feel. The pickled pork is an outstanding addition; I don't think I'd even try this dish without it. Seriously, folks, try this recipe. It's really, really good!

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  • on August 15, 2009

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    I haven't had Red Beans and Rice this good since my Mama made them! Born and raised in Louisiana, my Mom use to make us all her favorite dishes from her childhood and Red Bean and Rice was one of them.

    This version is right on target!! I didn't want to wait for the pickled pork (saw this on Good Eats last night and wanted it NOW so I substituted smoked turkey sausage and it worked very well. My husband and son absolutely loved this dish.

    This definately is a keeper in my house and I know Mama would be proud!!

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  • on August 15, 2009

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    Easy to make, although I did have to extend the cooking time to get the beans tender. This one is a keeper, we'll be making this again and again.

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  • on August 11, 2009

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    I have several Red Beans recipes I switch back and forth on. However, with the addition of Pickled Pork this will become my goto recipe. It must have been the pickled pork I was missing from the other recipes. I was not sure I know something was missing.

    I cooked my dish for 4 hours, to get to the consistency I like and for the pork to really fall apart.

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  • on June 24, 2009

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    I love this recipe. It is a lot easier to make then what the directions make it out to be. I do extend the cooking time for the beans to between 6-8 hours to make sure that they are cooked all the way thru, and it also helps to make the beans nice and thick. After 4 hours, I will add low sodium chicken broth to the mix to keep it from getting too thick, and it helps cut down on the bite of the pickeled pork as well. Every one in my family loves it this way, and I have had my picky eater 4 yr old request I make this for dinner.

    I have found that when pickling the pork, I double or triple the recipe. Yes this means that the bottom of my fridge is full of pickling pork, but then I can stock pile the amount in my freezer, and I only have to pickle the pork every 6-8 months. I then divide the pork into 12oz servings, and then freeze them with 1/4-1/2 cup of the pickling juices, When I want to make a batch, I can pull out a bag or 2, defrost them in the chill chest, and then fix a batch of red beans and rice. It is almost as good as the pork straight from the brine that way,

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