Red Beans and Rice

Total Time:
2 hr 50 min
Prep:
20 min
Cook:
2 hr 30 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 pound dried red beans, rinsed and sorted over
  • 3 tablespoons bacon grease
  • 1/4 cup chopped tasso, or chopped ham
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
  • 1 pound smoked ham hocks
  • 3 tablespoons chopped garlic
  • 10 cups chicken stock, or water
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions, garnish
Directions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.


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4.8 102
Pretty darned amazing. item not reviewed by moderator and published
Some of the best red beans and rice you will ever have! Be sure to find a good ham hock nothing can mess this up than a really dried out one. I know this as the last time I made them I could only find a really nasty looking one. Making them again tomorrow and this time I found a very nice ham hock so I know the beans will be great. item not reviewed by moderator and published
My teenagers ask for this meal at least once a month! Is there a better review? Just fantastic item not reviewed by moderator and published
Smack your mama good!! This recipe is a winner!! item not reviewed by moderator and published
Just reading this made me Salivate!!! item not reviewed by moderator and published
Fantastic! I didn't make it with meat, but used beef stock instead of chicken, and it came out amazing! item not reviewed by moderator and published
This was fantastic. Very easy to make, with a really good result. I've read a lot of the other reviews, which recommended making various tweaks, but I made this one by the recipe. It turned out really well - not too soupy, as some of the reviews have stated. I think that if it turned out too soupy, you may not have done the step that required mushing up a quarter of the beans. My husband doesn't like super spicy food and this recipe fit his palate - there is lots to taste here, but nothing that takes your breath away. It was even better on the second day, but still quite good on the first. I'll definitely make this again. item not reviewed by moderator and published
This is absolutely delicious, and it honestly couldn't be easier to make. I did deviate from the recipe a bit, but not much. The smell in my house right now is amazing, and my picky eating kids liked it. If you like Cajun cooking, you need to try this. You'll never buy the boxed stuff again. item not reviewed by moderator and published
Real Louisiana Red Beans item not reviewed by moderator and published
Excellent!! item not reviewed by moderator and published
The FoodNetwork's definition of red beans is incorrect. These are not pinto beans, nor are they kidney beans. The authentic New Orleans red bean is distributed by Camellia, perhaps others. Find real red beans. You won't be sorry! item not reviewed by moderator and published
This was an awesome recipe!!! I have been craving good red beans and rice for a while and my local cajun eateries have not been up to par. I did stray from the recipe a little but not far. I dices a few jalapenos, a poblano and a several cherry peppers (the last of the garden harvest) along with the bell pepper. I doubled the recipe and only used 12 cups of water and it was perfect. I kicked it up a notch with more onion, cayenne, celery and garlic than was called for too. This will be served for many Mondays to come. item not reviewed by moderator and published
This is a great recipe! I followed the recipe to the 'T'! I do agree with the previous reviews that 10 cups of broth is way too much...i would try 8 cups of broth and then add water if needed next time. I would also add more bellpepper, onions, sausage and celery. item not reviewed by moderator and published
Truly a delicious recipe. It's very straight forward, and as long as you soak the beans at least 6 hours before and prep the chopped vegetables in advance, this can be a simple dish to bring to fruition. I changed the water for my beans twice in an 8-hour time period, rinsing them off each time. Now, I recommend, as others have noted, using peanut oil instead of the bacon grease, just because the tasso/smoked ham, smoked sausage, and ham hocks are going to draw out enough fat on their own. I used 6 oz. of prepackaged cut smoked ham and used a whole package of smoked beef sausage, which is 13 oz. I eliminated the ham hocks completely. I truly don't think they are necessary. The flavor is smoky, salty, and hintfully sweet all at once. It's incredible. Get ready to enjoy the best red beans you'll eat this fall. item not reviewed by moderator and published
Very easy recipe to prepare and very tasty. This will go into my box of recipes and cannot wait to serve it at a party soon! item not reviewed by moderator and published
BEST EVER!! Great recipe. I followed the instructions, only substituting 2 chiplotle peppers for the cayenne pepper to add to the smokiness. I agree with other reviewers that there was way too much liquid and it didn't seem to cook down very much. I would probably start with 6 cups, adding more as needed. Thank you, Emeril. for bringing back some of my southeast Texas/Lousiana cajun food fond memories. I learned from a little old cajun lady who couldn't speak English, but ran a tiny restaurant in the coastal town of Cameron, LA, many years ago! item not reviewed by moderator and published
1. Be sure you have small red beans and not kidney beans. They are not the same Far be it from me to contradict Emeril, but: I was taught never to salt beans until after they had cooked because it severely protracts cooking time and toughens the beans. Also, I score the rind on the hocks and cook them with onion, celery, bay leaf and garlic for 1 hr. Then I add the beans (soaked overnight and all seasonings except the salt. Because I use huge pieces of celery, I can remove them before serving. Beans are best if left in fridge overnight and served next day. They develop a thick "gravy" I cook the sausage or polska kielbasa with the beans the next day to avoid overcooking the meat. item not reviewed by moderator and published
So far so good. It is smelling great! However, I found the prep and cooking time to be much longer than the site says. With one cook, prep time was easily an hour for one cook, even using a food processor. Cooking time is going on 5 hours. Long story short, taste is great, but allow more time than what is stated. item not reviewed by moderator and published
I think this recipe is great! While I was cooking and tasting last time I was afraid it would be too salty, but by the time it finished it was good. Tonight when I make it I think I will try 1/2 low sodium broth, half water just to be safe. Also, I use smoked ham hocks (part of what makes it so salty and I find they take longer than 2 hours to get to the falling off the bone stage, but the beans get overcooked when I keep them going for as long as it takes to get the ham hocks done. So now I cook everything else for an hour or so before I put the beans in, for a total cook time of more like 4 hours. Which seems right since Emeril's other "New Orleans Style" red beans recipe cooks that long and isn't too different from this one. Delicious! item not reviewed by moderator and published
This recipe tastes fantastic! I have a couple of comments that I wanted to post for anyone thinking about making it. You can use the quick soak method for dried beans. Bring them to a boil, remove from heat, cover and soak for 1 hour. The amount of broth called for in this recipe will not reduce enough in 2 hours. After smashing the beans, I cooked for another 30 to 45 minutes. This allowed for a creamy consistency and the celery completely dissolves (my Louisiana native boyfriend was bothered by green things in his red beans. All in all a great recipe and well worth the cooking time! item not reviewed by moderator and published
Living in la for 18 years now. This recipe is Amazing and perfect!! My family's New favorite! item not reviewed by moderator and published
This is my favorite Red Beans and Rice recipe! I always get compliments on this delicious dish. I recently increased it to serve eighty, and it was perfect! No complaints on this one! I use Conecuh sausage, a regional favorite, and ham instead of Tasso. I also top it off with a little hot sauce! item not reviewed by moderator and published
I just made this dish for the Superbowl party and it was perfection! Everyone loved it! The recipe was easy to follow. I did use ham instead of Tasso and dried thyme as I didn't have fresh, but it really came out creamy (after the mashing and not too spicy. I might bump up the green pepper and onion next time. item not reviewed by moderator and published
Great red beans and rice. At first it seemed like too much stock but I decided to add 3/4 cup rice after mashing the beans, cooked another 25 minutes and then it was perfect. item not reviewed by moderator and published
I LOVE this recipe!!! item not reviewed by moderator and published
I made this when my in-laws came in town to celebrate Christmas with us. They are on a gluten free diet, so I was stuggling with what to make. It was great!! I am from Louisiana originally, so I know good red beans and rice. The only change I made is using capicola instead of Tasso ham because I couldn't find it. Some of us added hot sauce to the finished product. I served it with garlic bread. Delish! item not reviewed by moderator and published
Just cooked these two days ago. If you like Red Beans n Rice, this is an AWESOME recipe! I thought that famous "chicken place" had decent red beans n rice, until now! It takes a minute to make this, but it is so worth the effort!! I had a ham bone with lots of ham left on the bone from Thanksgiving. I replaced it for the tasso/ham and hamhocks...and I cooked it with the beans.. All I can say is.... from this Southern gals perspective, this is so very, very tasty!! Worth the time in every way! item not reviewed by moderator and published
I only used 8 cups of broth and it came out perfect. Great Recipe! item not reviewed by moderator and published
Great recipe! I substitue white beans, andouille sausage, and a smoked turkey drumstick, and add more garlic. During the last 30 min of cooking, I discard the turkey skin, and cut the meat into bite size chunks. It's a keeper! item not reviewed by moderator and published
Very tasty, and I made mine more healthy by using brown rice from boil in bag brown rice just 10 mins in microwave and using a bit less fatty ingredients and a bit more olive oil! Jummy..I just had it here in Texas for breakfast!!!! item not reviewed by moderator and published
Good recipe. 10 cups of stock is way too much. 8 cups was still rather soupy. I followed the recipe except I used Andouille sausage and I did add more onion and green pepper and celery than called for and also used more garlic. Used a smoked pork hock instead of a ham hock. Very tasty! item not reviewed by moderator and published
Followed the recipe fairly closely - couldn't find tasso so used Spanish chorizo, and added more smoked sausage because we had lots of men eating - and it was FANTASTIC!! Five stars baby item not reviewed by moderator and published
Spectacular! Ditched the bacon fat & used peanut oil to lower the sat fat & used a ham bone instead of the hock. A real keeper--now in my OneNote recipes. item not reviewed by moderator and published
I did not have ham hocks, smoked sausage and tasso in the refridgerator. So I used a ham bone, Portuguese chourico, Mexican sausage and a hot dog. Otherwise, I followed the recipe as listed. It was delicious! Very tasty. Only thing I will do differently is use less water/stock. Perhaps two cups less. We prefer more beans than broth. I will definitely use this recipe again. item not reviewed by moderator and published
All I can say is "HELLOOOOOOO EMERIL"!!!!! BAM. This recipe was spot on. My Hubby lived in Baton Rouge a few years and has been pestering me to fix it. What a perfect dinner for a cold winter's night in Chicago. THANKS item not reviewed by moderator and published
Any excuse to cook with sausage! I followed this recipe almost to the letter however, I used spicy sausage and a little more than a pinch of cayenne. -Which isn't that much of an adjustment.- The result was delicious! I served it over steamed rice and used a bit of "Louisiana brand Hot Sauce" at the table. I will make this again in the future for sure. Perfection! item not reviewed by moderator and published
Found this recipe and made it for small gathering of friends and family...turned out to be a big hit! Great flavor always with the trinity. Easy to do, basically cooks itself. It was a last minute plan, so had to quick boil the beans, but still turned out great. Also made a small vegitarian portion for one of my guests, added carrots and used good olive oil for the base...it turned out ok, but nothing beats that stong ham hock flavor! item not reviewed by moderator and published
This recipe is great. I didn't use the ham hocks. I used the bone from a spiral ham during the simmer period and all the ham pieces came off the bone to add a nice meaty addition to the beans. Also used a spicy smoked sausage to add just a little kick. Didn't eat it until the second day just to let the flavors merge with each other. Will definitely be making this again, maybe next time with the ham hocks. My wife had never had red beans and rice, but now she is loving it. Promised to save some for mom who used to make it for me back in the day, but was too good to save. Maybe next time. item not reviewed by moderator and published
I spiced the beans up a little with red pepper flakes and served over cornbread and molasses instead of rice. The spicy/sweet combination was fantasic! Also used a ham bone. item not reviewed by moderator and published
This recipe is really great! I am so glad I used it: Thanks Emeril!! item not reviewed by moderator and published
I followed the recipie to a "T" but added 3/4 bottle of Louisiana Dixie Beer to the recipe!!!!!! Awesome! Tastes just like my friends moms Red Beans in Westwego, LA : D. Leo, WV Who-Dat! item not reviewed by moderator and published
I was not very excited about making red beans and rice, however, my husband really wanted some...so I went with this recipe, Emeril's never let me down. This was FANTASTIC! I couldn't find tasso, without ordering in bulk online, so as strange as it sounds, I seasoned pancetta with the tasso seasonings, other than that, I followed the recipe, and it was excellent! Can't wait to make it again! Thanks Emeril! item not reviewed by moderator and published
Just came back from NOLA and had the best red beans & rice at Vaughan's, so I wanted to recreate it the best I could. After searching around for recipes, I decided to stick with Mr. Lagasse bc he seems to know what he's doing! This recipe was AMAZING!! I did have to make some adjustments with ingredients that are not available in my city - replaced tasso/ham with black forest ham (only smoked ham the market had), Polish kielbasa instead of andouille, and water instead of stock; the rest I was able to get fresh, including the smoked hocks. I did not find this recipe as salty as some of the other reviewers are saying. Adding the smoked hocks was the best part, I cooked it whole with the beans for the 2hrs, at the end all the meat was falling off the bone so I took it off and put it back into the pot. Yum. Takes a lot of time & effort for prep and cooking but definitely worth the wait. Do as the old New Orleanians did: put it on the stove then do some laundry! item not reviewed by moderator and published
Great recipe. After trying it the first time, I added a little more heat to it with some jalapeno and habanero (personal preference). Other than that, great flavor, great blend of spices and texture. I have friends that detest red beans and rice, this meal changed thier minds. item not reviewed by moderator and published
Hi Emeril! This is great! I'm a beginner cook, so I've been using this recipe I have just found because it's super easy : ) item not reviewed by moderator and published
This is the second time I have made red beans and rice. First time using Emeril. By far, absolutely the best! I think this may be the best I have ever eaten. I did use frozen chopped veggies and dried herbs and still came out unbelievable. If you are looking for authentic taste.. this is it! item not reviewed by moderator and published
This is a great, but I'm a vegetarian, so I used groundnut oil instead of bacon grease and a tablespoon of Tabasco smoked chipotle hot sauce to get a smokey New Orleans flavor. Delicious! item not reviewed by moderator and published
Delicious! Will definitely make again for my family. Goes great with blackened fish and shrimp. item not reviewed by moderator and published
I made this for thanksgiving dinner because my fiance is from new orleans and wanted something that reminded him of home. It was my first time ever making red beans and rice and everyone loved it. I have to say that it was even tastier than the red bean and rice dishes that I have had in louisiana. It is a little time consuming but once you taste the finished product, you will agree that it was worth it. item not reviewed by moderator and published
Great, Easy, I used venison sausage and water instead of chicken stock, and it turned out great. Would recommend for sure. item not reviewed by moderator and published
This was great! My Fiance loved it. I used chopped ham instead of tasso and andouille instead of regular smoked sausage. I also left out one cup of the chicken stock. I will be making this again and again! item not reviewed by moderator and published
We made this on Sunday and it was the best! The store didn't have ham hocks, but had smoked pork necks, so we used those. Used water instead of chicken stock - and it was still excellent. Will be a repeat recipe!!! item not reviewed by moderator and published
For those of you who don't like salty beans, there are a couple of ways to "fix" this recipe--although I don't think it needs to be "fixed" (in southern LA, salt is one of the four major food groups): First, don't add salt. Obvious, perhaps--but it needs to be said. Especially if you're using a "cajun seasoning"--there are a lot of good ones out there, but most have salt as their first ingredient. Second, omit any cured meat. This includes ham, ham hocks, cured (pre-cooked) sausage, and bacon grease. Brown the veggies in olive oil rather than bacon grease. I use light olive oil--and just a touch--as it has a higher smoke point than extra virgin. Third, replace said meats with about a pound of fresh andouille sausage and a pound of chicken breast. Toss in a single ham hock or smoked pork neck bone for flavor (and authenticity), and add a tiny bit of liquid smoke. I don't dare compete with Our Lord Lagasse, but it still makes a great (and less sodium-laden) pot of red beans and rice. item not reviewed by moderator and published
My husband is a true lover of Red Beans and Rice and has sampled this dish around the country. After finishing off a large portion last night he proclaimed them the best he has ever had. I have to agree. I used chicken stock instead of water and also added a dab of sour cream on top. Delicious! item not reviewed by moderator and published
That's the thing about Red Beans, adding too much hock/pickled meat/salt pork etc can make it salty, me personally I don't use the Hocks and I use Tasso but you that's only in south LA/MS but it's basically smoked pork, and of course use the sausage, some people use pickled meat but if you do use that make sure you boil it first to get some of the salt out, if not the beans will be salty which when beans are salty you might as well throw em out...I LOVE this recipe(minus the hocks) the beans are creamy and delicious!! item not reviewed by moderator and published
I've never eaten a dish quite like this. Some aspects of the dish were very pleasant. I liked how light tasting the vegetables and dried kidney beans were. I must admit I don't eat many salty foods, and I have only used a ham hock here and there to flavor beans, but I think anybody that tried the dish I created from this recipe would agree it was too salty. I wonder if I bought smoked ham hocks from a different store they would be less salty. Anyways, I probably wouldn't try a full pound of them again. Next time I'll exclude the ham hocks completely. item not reviewed by moderator and published
The only changes I made to this recipe was using Andouille sausage (cajin spicey, garlicy sausage) and dried thyme & parsley for fresh. I thought we would eat some and I could freeze the rest. That's hard to do when my wife and son went back for another bowl and then told me they were splitting the rest for lunch the next day. item not reviewed by moderator and published
I made this dish with a few variations: Couldn't find tasso, so used bacon instead. I increased the amount of beans (which I prefer to be more firm than mushy) brought them to a boil in water, simmered for a few minutes and left soaking in liquid for one hour. I added a third of the beans at the beginning and after the 2 hours strained the liquid and pushed the beans/vege mixture through a strainer to thicken the broth without having the skins in the end product. I returned the pot to the stove, added the rest of the beans (and browned andouille sausage...didn't add that at the beginning either) and cooked for another hour. item not reviewed by moderator and published
I was a chef for a large corporation for over twenty years. I was exposed to a lot of different cuisine but one I did not have a chance to work with was Cajun/Creole. I did have a few friends who were from the Louisiana/Mississippi area who gave me a few pointers on how to properly make red beans and rice.I did spend a few months in lower Louisiana and this recipe reminded me of the time I spent there. Today I made this recipe and it was right on the money. The ONLY thing I would warn a perspective preparer of this recipe is the salt content. When I make this recipe again, i'll use lower salt content ingredients and add salt as needed. item not reviewed by moderator and published
I am not a very good cook, by any means, but I made this last night for my boyfriend (who is super picky) and it was fantastic! I soaked the beans all day long (8 hours), and chopped everything before I started cooking. Followed the recipe to a T and it turned out so well. Thanks, Emeril! item not reviewed by moderator and published
My honey ate three heaping bowls of this stuff!!!! I tried to cut out SOME of the fat so I didn't use bacon grease or ham hocks. Instead I used EVOO and smoked turkey and it was still outstanding... I did however use Andouille Sausage (sly smile) ;-) item not reviewed by moderator and published
This is a great recipe but I change just a few things to our family's taste. I don't use ham or bacon, just saute the veggies in olive oil. I also add spice with adding a chopped jalapeno pepper to the onions, celery and bell pepper. Then I omit the thyme and bay leaf etc, instead I just use liberal (very liberal) sprinkling of cajun seasoning. Any cajun seasoning will work but we adore a spice blend called Muzzy's Magic. Cook the beans as the recipe describes, except grill the sausage on a grill and don't cook in the beans. We also use jasmine rice. Pile the rice, beans, maybe some shredded cheddar and sliced sausage... yum! This also makes the beans lower in fat. item not reviewed by moderator and published
Great recipe and perfect consistency and texture. Seasoning is perfect - but if you like a little more heat a tablespoon or two of Crystal Extra Hot and a dash of Creole seasoning is a very good addition. For those commenting about too much liquid, it is not a problem if you use a heavy pot (cast iron, Le Creuset, etc.) and simmer steadily on medium low as per the recipe. item not reviewed by moderator and published
I made this mid week with the left over ham from Sunday dinner. Soaked the beans over night and had about 20 minutes of prep work in the morning. A turkey roaster set to 265-275 worked great. I doubled the recipe as I had a lot of ham and wanted to add some andouie. Real andouie (18 hrs in a Louisiana smoke house) has a great smoky flavor that compliments this dish very well I used a 1/2 lb or so. I backed that up with some paprika and a bit of chili powder. To "kick it up" I roasted a poblano tossed that in with the green pepper and also added a habanero and a couple serranos. Plus the red pepper the recipe already calls for. The different types of peppers offer a well rounded heat. The broth, I went about 60-70% chicken broth (low sodium) and 40-30% water. Ham, andouie and broth can get salty quick, I didn't need to add any salt. I used about 12-14 cups on a double recipe so I would think 10 would have been way too much. Overall quick, easy and delicious. item not reviewed by moderator and published
I combined veggies, garlic and the meats and put my pre-soaked beans in a crock pot. Added chicken stock and water that covered the beans by about an inch. I went to work and came home to an easy dinner. Just make the rice, maybe some cornbread, add the green onions to garnish. Perfect for us working Moms. item not reviewed by moderator and published
This was my first try at red beans and rice. I'm a Tennessee girl transplanted to Louisiana. I like spicy so I used andouie sausage and added red pepper flakes and hot chili powder. Very good but...ten cups of liquid? I scooped out about 2.5 cups when it first started cooking and I'm glad I did as it would have been a really thin bean soup otherwise. I'm proud of my results though and would stack it up against any other I've eaten here. item not reviewed by moderator and published
I had never had red beans and rice before, but my husband had, so I thought I'd give it a shot. (I even introduced my Whole Foods butcher to Tasso, which he didn't know his store carried!). It was FABULOUS. I do have to admit that I couldn't find dried red beans. Had to go with canned. So I let everything simmer together and added the canned beans for the last 20 minutes. Just superb flavours. Will make this again and again! item not reviewed by moderator and published
We love this recipe! It is ever so good the first day, but ambrosa the second! item not reviewed by moderator and published
Being from Louisiana I always love to eat foods that are made famous right here. Red beans and Rice is one of my favorites! But I have to say that THIS recipe puts others to shame. ALL of the flavors were excellent and my 5 kids and husband ate the entire pot!! So much for leftovers, huh? item not reviewed by moderator and published
I have a very picky eater as a boyfriend, but this recipe had him raving for more. the beans acquire more flavor each days. i even used a bit of bacon grease when i cooked my rice. not the most health conscious thing to do but so much smoky flavor goodness throughout the whole meal. YUM! item not reviewed by moderator and published
This is a great recipe. I only made a half batch and wish I had made the full amount. Did not have ham hocks, but had a ham bone leftover from a spiral ham. I boiled that in some water for about an hour and used that broth instead of chicken broth. It also added lots of meat to the beans. My husband likes his meat portions over the top anyway. At first it tasted pretty spicy, but mellowed after I added the ham. You could always add some heat at the table. I served it with a baked organic short grain rice. It is Paul Prudhomme's baked rice recipe, which is my personal favorite. Bon Appeitit. item not reviewed by moderator and published
I love creole food, but since we don't have a great restaraunt where we live, I took on this recipe. Two problems for me - when do you know it's time to mash the beans? I'm guessing I did the mashing too early because even though the beans were tender, several starting to burst, the whole mixture never thickened up much after I mashed. Is the finished product more soupy, or thicker like refried beans? (Or, for lack of a better description, like Popeye's RB&R). Second problem - the second day the beans were SO salty that they burned my tongue. I used chopped ham and a smoked beef sausage but didn't use ham hocks. I was expecting the beans mighty be a little saltier after sitting for a day, but good grief! Anybody have any suggestions for that? item not reviewed by moderator and published
As a Louisiana native, I can say that this is the best red beans and rice recipe I've found! I made it one night for a small group of friends (still had plenty of leftovers), and one person couldn't eat it because I used a little too much cayenne for his New Jersey taste buds... oops! I will definitely make this again. item not reviewed by moderator and published
Tasted bland, even the Mrs. commented on it. So I added 2 T carne asada seasoning, 1 t black pepper, 1 t salt, 1/8 t sriacha, 1 c red wine. Bingo! Great bean flavor. All my diners raved about it. item not reviewed by moderator and published
I LOVE red beans and rice, so I tried out this recipe. I doubled the sausage and left out the ham and the ham hock. also added a bit of chili powder. It turned out AMAZING. It was the perfect consistency with the perfect taste. Absolutely fabulous, any time I make red beans and rice I will use this recipe. HIGHLY RECOMMENDED! item not reviewed by moderator and published
This recipe is wonderful! I made it for New Year's and it really was fabulous. I used about a tsp and a 1/2 of cayenne and used Hot sausage and it was perfect. Serve with some cornbread and it was the best red beans ever! item not reviewed by moderator and published
By far, the best red beans abd rice I have ever had! item not reviewed by moderator and published
Absolutely fabulous recipe. I made mine with smoked turkey meat and turkey sausage instead of the pork. I'm sure this will become a family favorite! item not reviewed by moderator and published
The first time I read the recipe I had canned beans and no sausage but improvised and loved it. Then I bought dried beans and sausage. Wow. Great flavor, hearty eating. It's worth the overnight soak. It is also easy to cut the recipe in half. I even froze leftovers and they taste great once thawed and reheated. item not reviewed by moderator and published
very rich and hearty, almost like a gumbo with all the stuff in it! item not reviewed by moderator and published
Use chicken broth instead of water! It takes this to a whole another level. Better the next day and better the day after that. item not reviewed by moderator and published
This has all the flavor that gives you that "from home taste". Thank you. item not reviewed by moderator and published
I decided to try this recipe even though it took several hours to finally get it completed. My mother-in-law came over and ate some of the red beans & rice. She grew up in New Orleans, and told me that this tasted like what she was used to eating when she grew up there. She even got the recipe from me, and has fixed them several times herself since getting the recipe. It is AWESOME!! Worth the time it takes to cook them! item not reviewed by moderator and published
People, listen up! If you want Red Beans and Rice New Orleans style, well, our bellies are about to burst! This must be the best recipe for Red Beans and Rice you could ever find! Coming to you from St. Louis, Missouri! Thank you, Emril!!! item not reviewed by moderator and published
This recipe is the best I've ever tasted. When I was in college I traveled to New Orleans about once a month. I lived in Houston and airfare was about $50 round trip. I often ate red beans and rice at a place called "Mothers" in the Quarter. I used to have a plate of beans and rice with a Dixie beer for $1.25. The menu was written on note book paper in pencil and has they ran out of a dish it was scratched off. The building was lime green and pink. Oh what fun we had. I made this last night for my husband and he stated that this was the best meal I ever made! I did change it a bit. I used 1# of low fat smoked turkey sausage and chopped ham. I added more than a pinch of cayenne, hot sauce with each serving and plenty of green onions to top. Tasted even better the following day. Wonderful! Thanks. item not reviewed by moderator and published
I made this for dinner last night and the whole family loved it (including my two finicky teens). I left out all the pork and grease to make a lighter dish and it was still delicious, however, I have no doubt that it will only taste better with the pork. This one is a keeper! item not reviewed by moderator and published
Made this for a Mardi Gras dinner last night and it was declared the best red beans and rice ever eaten! Be careful not to over-salt and if you like it hot, definitely add more cayenne (this is pretty tame). Used a regular pre-cooked sausage over a smoked version due to tastes of the diners. item not reviewed by moderator and published
This is an awsome recipe worth the time spent, I added 6 chiles to make it extra hot. item not reviewed by moderator and published
The beans all turned to mush. I thought it tasted good, though. item not reviewed by moderator and published
Even without green peppers and sausage, this had authentic taste. item not reviewed by moderator and published
These were great. I added a little ham and hot sauce when cooking the beans. item not reviewed by moderator and published
I've made this several times and have never been disappointed. I've shared with family and freinds. They all rave. item not reviewed by moderator and published
This recipe for Red Beans & Rice was pretty darn good. We ended up with some excess grease/oil on top after about 90 minutes of cooking and had to skim most of it off by hand. This wasn't too big of a deal and it didn't seem to hurt anything. All in all a good recipe, but I have tasted better in some restaurants in Houston and New Orleans. item not reviewed by moderator and published
My husband couldn't believe how good this was. Great recipe. item not reviewed by moderator and published
Turned out great on my first attempt (we're talking culinary novice, here), although the cooking time was longer for me than in the recipe. Guess I erred a bit on the side of caution and used a lower heat than called for. Regardless, as someone who grew up eating red beans and rice as a staple of a southern diet, this recipe blows Mom's away (sorry Ma!). I immediately made a second batch for a tailgating get-together and they stole the show. My only word of caution is to understand how much a pound of beans really is before you go compounding the recipe! item not reviewed by moderator and published
This is by far the best recipe I have ever used for Red Beans and Rice. It is easy and very, very tasty. I use the full 10 cups of water and it comes out perfect! I make this an at least once a month - my family raves over it. Have to fight them for leftovers!! item not reviewed by moderator and published
This recipe is very versatile. the base flavoring is very "New Orleans", and will expand or contract depending on the amount of beans you mash. We have also found that substituting different sausages will influence the spiciness of the beans. A kilbosa for mild, or a spicy italian or andouli for hot! item not reviewed by moderator and published
Wonderful with layers of flavor. Receipe called for 10 cups of water, I used just 8 and still found it to be too soupy. Recommend using 6 cups of water and play it by ear. Also, when beans are soft and you start to mash them add Worchestershire sauce. Yummy! item not reviewed by moderator and published
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The red beans had flavor and plenty of meat. This is just the way I like it. It has that down south taste. This recipe is well worth trying. Tracey Chicago, IL item not reviewed by moderator and published
I was not given a chance to comment - so here's my "Real Review". Real Louisiana Red Beans do not have chicken stock, thyme or bay leaves - in fact, it has very simple ingredients - any type of bacon or pork, onions, garlic, bell peppers, any type of a hot pepper of your choice, I use red pepper flakes and water. I also brown the pork or bacon first. That's it. Emeril is not from Louisiana! I am from Louisiana - how can you deny a name like Champagne. Emeril is making soup - bean soup! item not reviewed by moderator and published
Jeanie...there are as many ways to make a pot of red beans in Louisiana as there are cooks who make it. The common thread of them all: The Holy Trinity of celery, bell pepper, and onion, along with The Pope that is garlic. The use of tasso ham, ham hocks, and andouille sausage, and the liberal use of hot pepper. Other seasonings are truly individual and are up to the cook. My maternal Grandmother was born and raised in Louisiana, and she used all of these! item not reviewed by moderator and published
for 8 generations, our family recipe has always had bay leaves. Just sayin... item not reviewed by moderator and published
Jeanie, As a life-long New Orleanian (family also goes way back here) and a chef, I disagree. Our family recipe has always had bay leaves, as with the majority of recipes I've had(traditional restaurants and family recipes). Plenty use chicken broth or stock, but I never see red pepper flakes used. I've never met a Champagne.. if you're from Louisiana, I'm going to guess you're from another city that thinks they know all things New Orleans with their butchered versions of the originals.. item not reviewed by moderator and published
Why do individuals use the comments for something other than rating the recipe? The recipe is called “Red Beans and Rice” not “Authentic – Louisiana Original Red Beans and Rice”; get over it. Recipes often have many variations (all claiming to be original) it doesn’t make it wrong - it makes cooking fun. The recipe is great…easy…worth the time. The family loved it. item not reviewed by moderator and published
I can understand why you weren't given a chance to reply the first time. So what if they aren't "real' red beans and rice still looks like a great recipe. item not reviewed by moderator and published
Point being??? Obviously people like the recipe as much as you like the "real" thing. Lighten up item not reviewed by moderator and published
Bay leaves are absolutely used in Louisiana. I am from Louisiana, how can you deny a name like Guillot. item not reviewed by moderator and published
His recipe doesn't say Louisiana Red Beans and Rice. Its his version of red beans and rice. Don't take it so personally. There are many different versions of Red Beans and Rice and I found this one to be very good! item not reviewed by moderator and published
Technically they are pink beans. And camelia ...although the standard...are not the only place to buy pink beans. item not reviewed by moderator and published
Camellia red beans ARE kidney beans, it says right on the package, "Red Kidney." Now, if you are talking about the "pink" beans, you should know the difference. item not reviewed by moderator and published
I'm not positive, but I think the key word here is "small" red kidney bean.  Have made red beans and rice with Camellia beans for 35 years, I have also used another commercial brand of "small" red beans and it was fine although, truth be known, like my NOLA relatives, I consider Camellia to be THE brand to use!<br /> item not reviewed by moderator and published
BEAN FIGHT! item not reviewed by moderator and published
The liquid is always hard to measure. It is inexact and completely subject to how hot the beans are cooking and how long it takes to get them soft and creamy. I usually start with about 4 cups of water, 2 cups of broth...and add water as I go. item not reviewed by moderator and published
Many persons are allergic to peanut products. Caution... Let them know it has peanut oil in it! item not reviewed by moderator and published
Omit 1/2 tsp. salt. Substitute olive or peanut oil for bacon grease. Substitute cured meats for smoked meats (pancetta, vice tasso or ham). Substitute leftover ham bone from Sunday dinner, with lots of the bits and bobs still attached, for the smoked ham or pork hock. Good luck! item not reviewed by moderator and published
Mother's still there and still fabulous! item not reviewed by moderator and published

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Red Beans and Rice

Recipe courtesy of Robert Irvine