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Red Beans and Rice Recipe

Red Beans and Rice

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

Showing 51-60 of 84

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  • on January 25, 2009

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    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?

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  • on November 24, 2008

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    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!

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  • on October 19, 2008

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    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.

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  • on October 08, 2008

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    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?

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  • on July 28, 2008

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    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.

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  • on May 20, 2008

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    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.

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  • on April 22, 2008

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    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!

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  • on January 02, 2008

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    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!

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  • on November 05, 2007

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    By far, the best red beans abd rice I have ever had!

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  • on July 15, 2007

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    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!

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