As a Louisianan we all have different ways of making this and other dishes native here. At the end of the day as long as the food is loved and it brings us together it’s a win. Keep cooking Sam. You the man!
Lived in the Lafayette, LA area my whole life. Cajun food is about using what you have to make what you can. So using the kidney beans in your situation is actually more in the spirit of Cajun cuisine than you think. The ONLY exception to that is you MUST have the trinity, which you did, so well done! Looks delicious!
I echo Charles' thoughts. Like gumbo, every cook makes it a bit different and no way is wrong. I've lived in & around New Orleans for 40 of my 62 years. I'd eat this.
Hey Sam, I’m a New Orleanian! You did a great job! I also use bacon if I’m lazy. But maybe next time try the dried beans, use more liquid, and mash about 1/3 of the beans for a silky texture!
Everyone’s Granny,Auntie, Mom, Dad, Sister, Godparent makes it better- but that’s NOT the point. Sam just wants us to cook, authentic or kinda authentic, if you have never tried it before. So here’s to the culinary love gods who make the best whatever- AND bravo to anyone who is inspired to cook, or make something new. Thanks guys for bringing us amazing content with love. Gonna start sorting my beans right now to soak.❤❤
I would encourage people to make authentic dishes and experience them as they were intended to be experienced. Tasso ham is a key ingredient in red beans and rice. If you are going to cook put some effort into it. You get it back in spades.
@@MichaelRei99 Bacon is a decent substitute, and it's also cheaper and more readily available. I prefer bacon to tasso personally, so I'm biased. You can replicate the tasso flavor with extra herbs/spices (esp. cajun seasoning).
Good Job. Born and raised in New Orleans and I can tell you, there are many ways to make Red beans and rice. Even my siblings make it different from the way that I do. You hit on the main points for an "authentic" delicious quick meal. If you want it a bit more creamy, just mash some of the beans against the side of the pan and cook it a bit longer. I also add butter towards the end of mine.
That's one of the best things I've learned from your channel....make it your own! Substitute items you may not like or can't get. Adjust it to the way you and your family like it, you don't have to please all the trolls who try and tear apart a recipe because it's not traditional. Love the videos and watch them all, whether it's a dish I would normally make or not, I enjoy the humor and always learn something. Keep 'em coming Sam and Lads!!
True, unless you are making paella. If you don’t do it exactly right, the paella police will hunt you down, lock you up, and you will never be seen or heard from again! “Dude, that’s just a nice rice dish, not a paella….”
I am looking forward to seeing this video. I am from New Orleans and thought I knew everything there was to know about Red Beans & Rice until a Puerto Rican friend made their version of it for me. Wow! Ever since that time I have sort of combined both styles. Love, love, love your channel.
The good thing about cajun and Creole cooking it’s open to interpretation! You can make it any way you want! You did just fine! And by the way I substitute poblano peppers for the peppers in mine!
I love the phrase, "Welcome to the flavorhood." It should be your catchphrase! I am definitely going to have to try this one! So far, my family has loved the recipes of yours that I have used! Thanks so much for all of the laughs and the great meal ideas!
I'm Puerto Rican and I growing up I had a version of this 3-4 times a week! I'm pretty sure any region with European and African influence in their culture will have something similar. We mostly complemented it with some form of protein, also fried plantains, fried yuca, fried bananas and a big avocado slice!
You got it mostly right. Red beans are always kidney beans, btw. Also, you don't need to soak dry beans overnight. Just add more chicken broth (also right, btw). The only weird ingredient to me was sage. Bacon isn't the norm but adding bacon to anything is always the right call.
Why you should never cook kidney beans in a slow cooker? Kidney beans should not be cooked from raw in a slow cooker. If you care about the scientific reason - it's that the beans contain a protein, called phytohaemagglutinin, which is toxic. Even just a few raw or undercooked beans can make you quite ill. Cooking the beans properly destroys the toxin. Sam used canned beans which were already cooked. Already cooked beans in a slow cooker. Also dried red beans should be soaked. Kidney beans, or red beans, contain a natural protein, Lectin, that is found in many plants, animals and humans. However, at high levels, like that found in raw or undercooked kidney beans, the protein can act as a toxin. Dried Red Beans should be soaked in water for at least five hours. Drain the soaking water. Don't use it.
I usually make a stock with ham hock or smoked turkey whatever I have in the freezer (usually a wing, neck or drumstick). Same definitely took the fast approach, but I'm not going to knock him too hard on that...red beans and rice takes some time.
@@corbineggleston6874 Buddy, I grew up and currently live in New Orleans. All me or anyone in my family ever used was Camellia Red Kidneys. www.camelliabrand.com/products/red-kidney-beans/ I'm aware that there is another bean called a "red bean." I've never seen it anywhere in nola.
@@mercurysound33 I was born 3 hours from where you live they were imported for a long time but as the cost rose people didn't really need them as much I was simply stating that to be truly old world authentic there are correct beans.
Exactly, make it your own! There is nothing wrong with sticking to a centuries old traditional recipe. But likewise when your cooking for yourself & the family, just make it Taste Good! Nice job, again Sam.
I think it was Dolly Parton who put it out there as a weight loss technique. It has cabbage, carrots, celery, onions, peppers and/or whatever else you can eat that has almost no calories. The other thing is it can be seasoned different for a change of pace - one batch can be country flavors like salt, pepper, garlic & chicken bouillon while the next can be salt pepper & Italian seasonings.. or Mexican spices and so on. The point is that it takes more calories to burn the food than the food has in it. Best to not stay on it very long bc it’s basically malnutrition 👌 and all that cabbage, carrots, celery etc makes a lot of gas 💨 😂😂. What Sam said about adding a ham hock is cheating but it’s prob so small for so much flavor it wouldn’t count too much.
Love that you did a red beans video on a Monday! The tradition has dark roots, but it feels like no one's too upset about having red beans every week! At least not that I've ever been aware of, at least. Side note, even with the wrong beans, the batch would be even more flavorful if you simmered them for an hour or more, minimum! The point is for them (the beans) to really soak up all that flavor you stuck in the pot, and for the trinity to really cook down, and almost become liquified itself!
"New Orleanian" here(born and raised) if you get dry red beans. You need to put it through a strainer to remove the gravel.you smash some of the beans on the side of the pot at the end of the cooking process to make it creamier.our food should be 1st- savory then if you want it spicy you add cristal hot sauce (not Tabasco, that's for tourists) oh,and our creole seasoning,we use-"Tony chacere's"
Yes indeed, yes indeed … mash the pot is what I always call it smashing some of those beans against the side of the pot after cooking. Was looking for such a comment. Adds subtle texture and thickens the pot.
I seriously have red “ kidney” beans and smoked sausage in my crockpot right now. Made cornbread muffins too. Guess it’s comfort food season 🤷🏼♀️. I like your short version. Have to try it out
Sam waving the Bug-a-salt pistol around, then taking a shot, makes me think he would automatically be cast in the next Tarantino movie! BTW, absolutely love red beans and rice!
There is a lot of variation of this and red kidney beans are also used. A lot of creole cooking is what you have on hand! Love your vids!videos!! Your Kong Po chicken is our favorite and we fix it once a week. Your chicken enchiladas is to die for. I share it with all my friends!
I am from South Louisiana and I actually made the dish and it was pretty good. Nice, fast, easy dinner. I added some additional spices that we use down here but overall the recipe was very good. Having served in the Navy for 23 years with 9 of that in San Diego (SubBase Point Loma) I feel for your struggles in finding traditional southern Louisiana ingredients. Stop even paying the haters a moment of notion. They just want to complain! My only minor comment is we don’t put our red beans beside the rice. Make a rice bed and dump your red beans on. Always more red beans than rice! Keep up the fun times. Looking forward to coming to dine with you at your establishments. Love the show!
This looks awesome. Can honestly say as someone who only visited NOLA for the first time this year, I wasn’t blown away by some of the food. It was the small out of the way townie spots that had the best food. Everyone made their seafood and traditional items a little bit differently based on family traditions, which I loved to see. None of it was the same which made it a great experience.
Hocks are located in the lower leg above the hoof, more like an ankle to the bottom of the hams (thighs). The feet are called trotters, they are rarely considered part of hocks...depending the country you reside in. It articulates the foot/leg movement while up in the "ham" (thigh) is the knee on the lower part of the leg, which moves the leg/thigh, then the hip resides in the upper portion of the "ham" (thigh). Hocks are amazing flavor items to soups, beans, anything slow cooked. Great recipe!
This was the perfect video at the perfect time. I'd been wanting dirty rice for weeks and this was the final push to get me to try it. Made my first homemade, not boxed, dirty rice last night and it turned out eff'n delicious. Looking forward to your next recipe.
Native South Louisianian here...10/10, I would eat that every time he cooked it! Here's the basic question every Creole cooked asked when they fixed dinner, "What do I have in the cupboard to cook?" Yes, many dishes became somewhat standardized after a long time but there is not one single recipe. Some people use tasso, some do not. Some people use ham hock, some do not. "Authentic" dishes were developed only because of the ingredients on hand. But, as one person mentioned, ya gotta smash some of those beans to thicken the sauce naturally!
I have been asking friends for some ideas so I can start doing some food prep as my work days are gonna get long in the effort to start working long hours and get back to the gym. I think this will be a perfect thing to do for sure. A nice big pot of it, make some white rice on the side and seperate into my food prep containers.
Sam you got the Trinity and the Andouille right and that’s what is at the heart of the flavor. The reason the trinity is used and not mirepoix is because bell peppers were more readily available than carrots. Cajuns used what they had and so did you. I’m sure it was still delicious.
When Max didn't know the name of the trinity he may have been confusing it for it's very close cousin from French cuisine, called a mirepoix! Instead of bell pepper it contains carrot. Kidney beans are perfectly acceptable substitute. I usually use a mix of light red and dark red kidneys, and we even have something here called chili beans which are essentially pinto beans in a reddish chili sauce that I had as well. The one thing I think you missed was every recipe I have seen requires you to smash about 1/3 of the beans before the simmer. It makes for a much thicker meat and bean sauce.
not from Louisiana but my stepdad introduced this shit too me and it is one of my favorite foods on the planet…such a good comfort food and having it in New Orleans is the best i’ve ever had
Can you imagine someone being mad enough to leave a nasty comment for a free cooking lesson just because its not EXACTLY as you want it? I can't. Thank you Sam and crew for all you do in helping families come up with new dinner ideas and how to make them!! My husband absolutely loves your show and got me hooked!
I have a one hour drive to and from work and I listen to your cooking videos both directions every day. It is such a joy to listen to you cook and listen to Chance and Max hurl comments you (lovingly of course HA HA). I really enjoy your videos and have made several of your dishes for my family. They always ask "Is this one of Sam's?" Thank you so much for posting them. Keep cooking!
I've been watching your videos for a year and have made/put my own spin on a lot of the dishes you've put out there. This is absolutely one of my favorites. I've made it 3 times since watching. F the haters, bacon all day! But real red beans are better. And this last time I skipped Cayenne pep and chipotle'd it and it took it to a much nicer place. Keep doing your thing guys! We love you
Made a batch of this with a package of Aidells andouille, Domingo Rojo beans from Rancho Gordo (about a cup and a half of dried beans, "quick soaked," then cooked in pressure cooker for 20 minutes or so), and a scant tablespoon of Tony Chachere's Original creole seasoning. I did not add the cayenne called for in the receipt, and did not use any salt or pepper. Seasoning was perfect straight out of the pot.
Sam, thanks for the tribute to New Orleans Monday Tradition, Red Beans and Rice, I really enjoyed your rendition of our classic dish. 👍Laissez les bons temps rouler! 🦞 👀
Crawfish balls with rice and demi glaze...alligator bites...fantastic bites... LOUISIANA ... YOU KNOW HOW TO MAKE FANTASTIC FOOD!! Stay safe...praying for all impacted by Ian!
Hey Sam, I'm a New Orleanian and your recipe is decent. Red kidney beans are what is commonly used for "red beans & rice" so you got that correct. Most people I know prefer Camellia brand red kidney beans. There are a smaller variety of red beans and that's used also. The next thing is just a tip - you used canned beans so the timings are different. The bad thing about the can is the flavors aren't as deep IMO - it's good if you're pressed for time. The tip: you don't have to soak dry red beans for 24 hours. Most people will let them soak overnight for about 8-12 hrs. At that point the water is mostly soaked up by the beans. The other key to good red beans is to cook them slow and for several hours. Red beans & rice is the traditional Monday dish because back in the day homemakers would do laundry and chores on Monday and red beans is something that you basically set it on the stove and stir every so often (set it & forget it). Not a bad effort, Sam - good job.
Yeah everybody uses kidney beans, but we always get the dry beans. They taste better and are super cheap. If you're feeling lazy blue runner beans are really good too. Even the bacon is good. Really any pork product will do, because the fat renders out and makes it delicious.
New Orleanian here....bro you did damn good! Looks fantastic. Thank you for not f-cking up one of our staples down here lol. When you used the holy trinity, I knew you knew what you were doing. God bless bro.
I'm from new Orleans aand yea you definitely didn't make it like we would in fact absolutely different but I like that you were inspired and made sure to note we would tell you it's not the same 😂😂. Red beans is kidney beans also.
That looks fantastic. It looks like a great dish to make on a camping trip. One big cast iron skillet, a pot to cook rice, and it looks like really good eats! Added to my long, long list of STCG recipes.
Yes sir there is so many different communities in south Louisiana and ever one of them sound different and cook different and it's all authentic. You could take your recipe next door compared to your next door neighbor and they're different but they're both authentic
my father was from New Orleans. the one big thing he taught me was to make sure you always get the flavors right over the ingredients you use. other then the trinity.
Was in Baton Rouge over the weekend. Didn't get red beans and rice, but did get beignets at Coffee Call. Article people read behind me in line said the best beignets in NOLA are actually at Coffee Call in Baton Rouge. And my Tennessee Volunteers beat the crap out of LSU so good weekend all around!
Nothing wrong with kidney beans! Looks great! I have made it for years - adding some butter makes things creamier and a little apple cider vinegar is nice!
You mentioned cabbage. Something you should try next is cooking sausage in with your cabbage (season with salt, pepper, garlic and vinegar) and serve it with blackeyed peas over rice.
As a Louisiana native this a fine version of RB&R. As long as it tastes good and people enjoy it, then you're doing it right. Also, we have always used red kidney beans. Not sure what you're looking for that are called just "red beans"
I just moved to New Orleans, last week from Miami. Please let us know when you're coming to my new home town! I'd be a kick to meet you guys! Kidney beans are just FINE. Thanks for the laughter today!
love, love your show and all your recipes - except this one! Dried Camilla red beans and file powder make all the world of difference...keep up the great shows!
I have a 12" Le Creuset Pan that is supposedly equally awesome as your 12" pan. I bought yours because my mother in law's 12" cast iron pan actually cooks some things netter than the enamel covered pan. crazy, but it's true. I follow this channel religiously and can't waif for updates because I have watched all your old vids. Keep it up champ!
As a Louisianan we all have different ways of making this and other dishes native here. At the end of the day as long as the food is loved and it brings us together it’s a win. Keep cooking Sam. You the man!
I’m also from Louisiana and this is very true
Come to Lafayette Louisiana and see how much better our food is than New Orleans
This looks so good all so the steak Dianethanks
Lived in the Lafayette, LA area my whole life. Cajun food is about using what you have to make what you can. So using the kidney beans in your situation is actually more in the spirit of Cajun cuisine than you think. The ONLY exception to that is you MUST have the trinity, which you did, so well done! Looks delicious!
I echo Charles' thoughts. Like gumbo, every cook makes it a bit different and no way is wrong. I've lived in & around New Orleans for 40 of my 62 years. I'd eat this.
Hey Sam, I’m a New Orleanian! You did a great job! I also use bacon if I’m lazy. But maybe next time try the dried beans, use more liquid, and mash about 1/3 of the beans for a silky texture!
Refried beans work real nice
And throw in tasso!!
Everyone’s Granny,Auntie, Mom, Dad, Sister, Godparent makes it better- but that’s NOT the point. Sam just wants us to cook, authentic or kinda authentic, if you have never tried it before. So here’s to the culinary love gods who make the best whatever- AND bravo to anyone who is inspired to cook, or make something new. Thanks guys for bringing us amazing content with love. Gonna start sorting my beans right now to soak.❤❤
I love this, great point
PS5 is better.
I would encourage people to make authentic dishes and experience them as they were intended to be experienced. Tasso ham is a key ingredient in red beans and rice. If you are going to cook put some effort into it. You get it back in spades.
@@MichaelRei99 Bacon is a decent substitute, and it's also cheaper and more readily available. I prefer bacon to tasso personally, so I'm biased. You can replicate the tasso flavor with extra herbs/spices (esp. cajun seasoning).
And your kids will say you cooked it best
Good Job.
Born and raised in New Orleans and I can tell you, there are many ways to make Red beans and rice. Even my siblings make it different from the way that I do. You hit on the main points for an "authentic" delicious quick meal.
If you want it a bit more creamy, just mash some of the beans against the side of the pan and cook it a bit longer. I also add butter towards the end of mine.
Can't imagine why I've never but butter in. Will do that every time going forward. Thanks.
This person knows how to 'kick it up a notch'!
@@grumpybaldguy i butter up the rice instead
Does authentic RBAR have a roux at all?
@@scottyplug nope
That's one of the best things I've learned from your channel....make it your own! Substitute items you may not like or can't get. Adjust it to the way you and your family like it, you don't have to please all the trolls who try and tear apart a recipe because it's not traditional. Love the videos and watch them all, whether it's a dish I would normally make or not, I enjoy the humor and always learn something. Keep 'em coming Sam and Lads!!
True, unless you are making paella. If you don’t do it exactly right, the paella police will hunt you down, lock you up, and you will never be seen or heard from again! “Dude, that’s just a nice rice dish, not a paella….”
@@danasampson818 I think the same applies for Italian foodies, unfortunately. 🙄
I am looking forward to seeing this video. I am from New Orleans and thought I knew everything there was to know about Red Beans & Rice until a Puerto Rican friend made their version of it for me. Wow! Ever since that time I have sort of combined both styles. Love, love, love your channel.
This truly is a universal, regional based on what's available, great satisfying comfort dish. Thanks for your rendition!
The good thing about cajun and Creole cooking it’s open to interpretation! You can make it any way you want! You did just fine! And by the way I substitute poblano peppers for the peppers in mine!
👏🏼👏🏼👏🏼 making a grocery list my friends! Now we need a cabbage soup video!
Ain't nobody need a cabbitch soop recipe😳😜
@@andy0175 i made a big pot of it last night
I love the phrase, "Welcome to the flavorhood." It should be your catchphrase! I am definitely going to have to try this one! So far, my family has loved the recipes of yours that I have used! Thanks so much for all of the laughs and the great meal ideas!
Mr. Sams Flavorhood, Won't you be his neighbor?
@@amstrad00 Unless you're going to run drills and machinery during recordings. ;)
I'm Puerto Rican and I growing up I had a version of this 3-4 times a week! I'm pretty sure any region with European and African influence in their culture will have something similar. We mostly complemented it with some form of protein, also fried plantains, fried yuca, fried bananas and a big avocado slice!
THANKS SAM! I requested this. I thought you'd have fun with it. You did a great job! Love your show. I've learned a lot and laughed a lot! 😆
thanks for the request.
Yes, thanks Brady!
You got it mostly right. Red beans are always kidney beans, btw. Also, you don't need to soak dry beans overnight. Just add more chicken broth (also right, btw). The only weird ingredient to me was sage. Bacon isn't the norm but adding bacon to anything is always the right call.
Why you should never cook kidney beans in a slow cooker?
Kidney beans should not be cooked from raw in a slow cooker. If you care about the scientific reason - it's that the beans contain a protein, called phytohaemagglutinin, which is toxic. Even just a few raw or undercooked beans can make you quite ill. Cooking the beans properly destroys the toxin.
Sam used canned beans which were already cooked. Already cooked beans in a slow cooker.
Also dried red beans should be soaked. Kidney beans, or red beans, contain a natural protein, Lectin, that is found in many plants, animals and humans. However, at high levels, like that found in raw or undercooked kidney beans, the protein can act as a toxin. Dried Red Beans should be soaked in water for at least five hours. Drain the soaking water. Don't use it.
I usually make a stock with ham hock or smoked turkey whatever I have in the freezer (usually a wing, neck or drumstick). Same definitely took the fast approach, but I'm not going to knock him too hard on that...red beans and rice takes some time.
Red beans are not always kidney beans red beans are a little lighter in color and smaller that's all the taste is a little different as well.
@@corbineggleston6874 Buddy, I grew up and currently live in New Orleans. All me or anyone in my family ever used was Camellia Red Kidneys. www.camelliabrand.com/products/red-kidney-beans/ I'm aware that there is another bean called a "red bean." I've never seen it anywhere in nola.
@@mercurysound33 I was born 3 hours from where you live they were imported for a long time but as the cost rose people didn't really need them as much I was simply stating that to be truly old world authentic there are correct beans.
Exactly, make it your own! There is nothing wrong with sticking to a centuries old traditional recipe. But likewise when your cooking for yourself & the family, just make it Taste Good! Nice job, again Sam.
Please tell me more about this cabbage soup, Sam!
I think it was Dolly Parton who put it out there as a weight loss technique. It has cabbage, carrots, celery, onions, peppers and/or whatever else you can eat that has almost no calories. The other thing is it can be seasoned different for a change of pace - one batch can be country flavors like salt, pepper, garlic & chicken bouillon while the next can be salt pepper & Italian seasonings.. or Mexican spices and so on. The point is that it takes more calories to burn the food than the food has in it. Best to not stay on it very long bc it’s basically malnutrition 👌 and all that cabbage, carrots, celery etc makes a lot of gas 💨 😂😂. What Sam said about adding a ham hock is cheating but it’s prob so small for so much flavor it wouldn’t count too much.
Love that you did a red beans video on a Monday! The tradition has dark roots, but it feels like no one's too upset about having red beans every week! At least not that I've ever been aware of, at least.
Side note, even with the wrong beans, the batch would be even more flavorful if you simmered them for an hour or more, minimum! The point is for them (the beans) to really soak up all that flavor you stuck in the pot, and for the trinity to really cook down, and almost become liquified itself!
"New Orleanian" here(born and raised) if you get dry red beans. You need to put it through a strainer to remove the gravel.you smash some of the beans on the side of the pot at the end of the cooking process to make it creamier.our food should be 1st- savory then if you want it spicy you add cristal hot sauce (not Tabasco, that's for tourists) oh,and our creole seasoning,we use-"Tony chacere's"
Say no to overly salty Tony's..... use Zat's baby!!! More flavor, less salt.
Slap ya mama and Louisiana Red Dot. Not necessarily any better or worse. Just throwing more options out there for the uninitiated. 😎
Yes indeed, yes indeed … mash the pot is what I always call it smashing some of those beans against the side of the pot after cooking. Was looking for such a comment. Adds subtle texture and thickens the pot.
@@oxpatchreb Or if you have time, try to make it from scratch.
I seriously have red “ kidney” beans and smoked sausage in my crockpot right now. Made cornbread muffins too. Guess it’s comfort food season 🤷🏼♀️. I like your short version. Have to try it out
Sam waving the Bug-a-salt pistol around, then taking a shot, makes me think he would automatically be cast in the next Tarantino movie! BTW, absolutely love red beans and rice!
Kind of looked like Yosemite Sam from the old Bugs Bunny cartoons.
Blowing fly parts in his food. I hope they dont do that at not not tacos🤢🤮
@@dray7579 just some pure protein
There is a lot of variation of this and red kidney beans are also used. A lot of creole cooking is what you have on hand! Love your vids!videos!! Your Kong Po chicken is our favorite and we fix it once a week. Your chicken enchiladas is to die for. I share it with all my friends!
I am from South Louisiana and I actually made the dish and it was pretty good. Nice, fast, easy dinner. I added some additional spices that we use down here but overall the recipe was very good. Having served in the Navy for 23 years with 9 of that in San Diego (SubBase Point Loma) I feel for your struggles in finding traditional southern Louisiana ingredients. Stop even paying the haters a moment of notion. They just want to complain! My only minor comment is we don’t put our red beans beside the rice. Make a rice bed and dump your red beans on. Always more red beans than rice! Keep up the fun times. Looking forward to coming to dine with you at your establishments. Love the show!
Yes you definitely need to go to New Orleans and shoot an episode or two, great food there
Sam! This looks super budget friendly. Can you post up some epic recession meals! We’re in San Diego next week so 100% going to stop by Graze.
This looks awesome. Can honestly say as someone who only visited NOLA for the first time this year, I wasn’t blown away by some of the food. It was the small out of the way townie spots that had the best food. Everyone made their seafood and traditional items a little bit differently based on family traditions, which I loved to see. None of it was the same which made it a great experience.
Thank you!!! All the tourists swear by NOLA
I love the spin on something traditional- cooking is the best outlet for creativity.
7:24 ...now is when you add a smaller dose of the "holy" trinity, ...crunch effect...
Cooked this today. Outstanding! Love it. Thanks
There’s as many viewpoints on red beans and rice as there are people. I love watching everyone’s recipes!
Hocks are located in the lower leg above the hoof, more like an ankle to the bottom of the hams (thighs). The feet are called trotters, they are rarely considered part of hocks...depending the country you reside in. It articulates the foot/leg movement while up in the "ham" (thigh) is the knee on the lower part of the leg, which moves the leg/thigh, then the hip resides in the upper portion of the "ham" (thigh). Hocks are amazing flavor items to soups, beans, anything slow cooked. Great recipe!
another great dish to try! This will be supper for tonight. Thank you!
This was the perfect video at the perfect time. I'd been wanting dirty rice for weeks and this was the final push to get me to try it. Made my first homemade, not boxed, dirty rice last night and it turned out eff'n delicious. Looking forward to your next recipe.
Native South Louisianian here...10/10, I would eat that every time he cooked it! Here's the basic question every Creole cooked asked when they fixed dinner, "What do I have in the cupboard to cook?" Yes, many dishes became somewhat standardized after a long time but there is not one single recipe. Some people use tasso, some do not. Some people use ham hock, some do not. "Authentic" dishes were developed only because of the ingredients on hand. But, as one person mentioned, ya gotta smash some of those beans to thicken the sauce naturally!
I have been asking friends for some ideas so I can start doing some food prep as my work days are gonna get long in the effort to start working long hours and get back to the gym. I think this will be a perfect thing to do for sure. A nice big pot of it, make some white rice on the side and seperate into my food prep containers.
And you released this video on a Monday, perfect.
YES! The gardeners are back!!
Hello Tiesha here from NYC I love the fact that you make all your dishes easy and delicious. Job well done keep up the great cooking 🥰🥰
This is perfect for going into the cold months!! Looks delicious
Here in NOLA, it's traditionally made all year around on laundry day - Mondays.
Sam you got the Trinity and the Andouille right and that’s what is at the heart of the flavor. The reason the trinity is used and not mirepoix is because bell peppers were more readily available than carrots. Cajuns used what they had and so did you. I’m sure it was still delicious.
When Max didn't know the name of the trinity he may have been confusing it for it's very close cousin from French cuisine, called a mirepoix! Instead of bell pepper it contains carrot.
Kidney beans are perfectly acceptable substitute. I usually use a mix of light red and dark red kidneys, and we even have something here called chili beans which are essentially pinto beans in a reddish chili sauce that I had as well. The one thing I think you missed was every recipe I have seen requires you to smash about 1/3 of the beans before the simmer. It makes for a much thicker meat and bean sauce.
re: mirepoix - and/or the Italian soffritto, which also uses carrot :)
That is exactly what I was thinking as well.
I'm a meat lover but gout has taken beef mostly from me any way for a meat loaf without beef I miss meat loaf?
not from Louisiana but my stepdad introduced this shit too me and it is one of my favorite foods on the planet…such a good comfort food and having it in New Orleans is the best i’ve ever had
I'm from New Orleans and I know the best when it comes to Cajun/Creole cooking.
Good cooking man
All the best to you and yours from North Nottinghamshire UK 👍
I appreciate the "disclaimer" at the beginning of the video being from New Orleans. LOL. You already knew. 🙂
Can you imagine someone being mad enough to leave a nasty comment for a free cooking lesson just because its not EXACTLY as you want it? I can't.
Thank you Sam and crew for all you do in helping families come up with new dinner ideas and how to make them!! My husband absolutely loves your show and got me hooked!
Yes, you can find red beans in a can....local Louisiana brand Blue Runner red beans...it is kind of sacrilege to use them (to some people anyway...)
Love the comments on this one. The folks in New Orleans are pretty proud of their food. As they should be.
As always this looks fabulous. Can't wait to try it regardless of the type of beats. You sir are awesome.
I’m a New Orleanian. I put barbecue sauce in my red beans. Non traditional, don’t care. It adds a little smokiness to it. Delicious.
I have a one hour drive to and from work and I listen to your cooking videos both directions every day. It is such a joy to listen to you cook and listen to Chance and Max hurl comments you (lovingly of course HA HA). I really enjoy your videos and have made several of your dishes for my family. They always ask "Is this one of Sam's?" Thank you so much for posting them. Keep cooking!
They should do some Crawfish Etouffee some time.
I've been watching your videos for a year and have made/put my own spin on a lot of the dishes you've put out there. This is absolutely one of my favorites. I've made it 3 times since watching. F the haters, bacon all day! But real red beans are better. And this last time I skipped Cayenne pep and chipotle'd it and it took it to a much nicer place. Keep doing your thing guys! We love you
Made a batch of this with a package of Aidells andouille, Domingo Rojo beans from Rancho Gordo (about a cup and a half of dried beans, "quick soaked," then cooked in pressure cooker for 20 minutes or so), and a scant tablespoon of Tony Chachere's Original creole seasoning. I did not add the cayenne called for in the receipt, and did not use any salt or pepper. Seasoning was perfect straight out of the pot.
I'm not a New Orleansian (or whatever) but I grew up on the Louisiana Gulf coast.
I really enjoyed your jambalaya from last year.
Camelia red kidney beans are a Nawlins tradition... so Sam, you're not off track...
And another exciting episode!
Cheers,
Doc
I made this. Very delicious! No problem finding canned red beans here in South Florida. 3 or 4 brands available in my local grocery store.
I’ve been wanting to see some New Orleans cooking on here for a while now!
Sam, thanks for the tribute to New Orleans Monday Tradition, Red Beans and Rice, I really enjoyed your rendition of our classic dish. 👍Laissez les bons temps rouler! 🦞 👀
Crawfish balls with rice and demi glaze...alligator bites...fantastic bites... LOUISIANA ... YOU KNOW HOW TO MAKE FANTASTIC FOOD!! Stay safe...praying for all impacted by Ian!
ham hocks are like magic.
Hey Sam, I'm a New Orleanian and your recipe is decent. Red kidney beans are what is commonly used for "red beans & rice" so you got that correct. Most people I know prefer Camellia brand red kidney beans. There are a smaller variety of red beans and that's used also. The next thing is just a tip - you used canned beans so the timings are different. The bad thing about the can is the flavors aren't as deep IMO - it's good if you're pressed for time. The tip: you don't have to soak dry red beans for 24 hours. Most people will let them soak overnight for about 8-12 hrs. At that point the water is mostly soaked up by the beans. The other key to good red beans is to cook them slow and for several hours. Red beans & rice is the traditional Monday dish because back in the day homemakers would do laundry and chores on Monday and red beans is something that you basically set it on the stove and stir every so often (set it & forget it). Not a bad effort, Sam - good job.
Yeah everybody uses kidney beans, but we always get the dry beans. They taste better and are super cheap. If you're feeling lazy blue runner beans are really good too. Even the bacon is good. Really any pork product will do, because the fat renders out and makes it delicious.
@@techmaster242 yup
New Orleanian here....bro you did damn good! Looks fantastic. Thank you for not f-cking up one of our staples down here lol. When you used the holy trinity, I knew you knew what you were doing. God bless bro.
This is a super quick version I can get behind. Thank you.
Try this with the instant pot and the dried beans. Delish!
Beans and Rice! A world staple!
Nailed it wit the trinity
Damn... I've been asking for this video for like 2 YEARS!!! LOL, I love you guys... You are now back on my radar for weekly watching!
Wow.... Just Wow! Epic!!!!!!!!!!!!!!!!!
I'm from new Orleans aand yea you definitely didn't make it like we would in fact absolutely different but I like that you were inspired and made sure to note we would tell you it's not the same 😂😂. Red beans is kidney beans also.
Just made this in France, with actual red beans ... ! More spicy than I expected, but handlable. Looked exactly like this in my cast iron pan.
Hello from Louisiana....we DO use kidney beans for Red Beans and Rice. Camellia red kidney beans to be exact....good job.
must use dried Camellia Brand Red Kidney Beans, the creaminess is important.
oh yeah!!!! gotta try it!
I’m from LOUISIANA! You doing your best it’s hard to cook like us Louisianians 😅
That looks fantastic. It looks like a great dish to make on a camping trip. One big cast iron skillet, a pot to cook rice, and it looks like really good eats! Added to my long, long list of STCG recipes.
Red beans and rice are like Pad Thai there's as many recipes for both as there are chefs making it and yours look great I'd eat it in a heartbeat
3:12 "holy" trinity, please...
I live in Southwest Louisiana (Lafayette) and there so many different variations of Red Beans and Rice. I don't think you can really mess this up.
Yes sir there is so many different communities in south Louisiana and ever one of them sound different and cook different and it's all authentic. You could take your recipe next door compared to your next door neighbor and they're different but they're both authentic
@@weswalker1208 Absolutely.
my father was from New Orleans. the one big thing he taught me was to make sure you always get the flavors right over the ingredients you use. other then the trinity.
Been asking for Gumbo for years now. This will work though.
It's the HOLY trinity.
definitely do some New Orleans shows
I’m making this tomorrow!
oh darn.... now I have to make this thing tonight.
I made this for dinner, DELICIOUS!
Was in Baton Rouge over the weekend. Didn't get red beans and rice, but did get beignets at Coffee Call. Article people read behind me in line said the best beignets in NOLA are actually at Coffee Call in Baton Rouge. And my Tennessee Volunteers beat the crap out of LSU so good weekend all around!
Nothing wrong with kidney beans! Looks great! I have made it for years - adding some butter makes things creamier and a little apple cider vinegar is nice!
Glad you got the def of the trinity right this time
I'm from Louisiana and I'm gonna make my red beans like this next time. Great job Sam. I love the show.
You mentioned cabbage. Something you should try next is cooking sausage in with your cabbage (season with salt, pepper, garlic and vinegar) and serve it with blackeyed peas over rice.
As a Louisiana native this a fine version of RB&R. As long as it tastes good and people enjoy it, then you're doing it right. Also, we have always used red kidney beans. Not sure what you're looking for that are called just "red beans"
I am so making this recipe!!!
Looks good. Am going to make it ! Great Fall Weather dish . !
Holy cow I'm salivating
Wow rockin the bug-a-salt
I just moved to New Orleans, last week from Miami. Please let us know when you're coming to my new home town! I'd be a kick to meet you guys! Kidney beans are just FINE. Thanks for the laughter today!
Yeah, you right!
i 1000% thought for sure you were going to add shrimp.. just missing it's two buddies, Shrimp and chicken. Yummy!!
Red beans and Rice is one of the best under promise and over deliver recipe’s! Great job!
love, love your show and all your recipes - except this one! Dried Camilla red beans and file powder make all the world of difference...keep up the great shows!
I have a 12" Le Creuset Pan that is supposedly equally awesome as your 12" pan. I bought yours because my mother in law's 12" cast iron pan actually cooks some things netter than the enamel covered pan. crazy, but it's true. I follow this channel religiously and can't waif for updates because I have watched all your old vids. Keep it up champ!