Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Malawry

Really Good Red Beans and Rice

Recommended Posts

I have a hankering for red beans and rice. I used to make a vegetarian version years ago, but now I want to try and make the real deal. What makes a great dish?

Share this post


Link to post
Share on other sites

Paul Prudhomme's recipe in Louisiana Kitchen is great.

ETA: And what makes red beans and rice great is having some serious meaty smoked ham hocks on hand for the meat, flavor, and collagen.


Edited by chrisamirault (log)

Share this post


Link to post
Share on other sites
I have a hankering for red beans and rice. I used to make a vegetarian version years ago, but now I want to try and make the real deal. What makes a great dish?

Here is a good place to start. I've fiddled (simplified) the recipe somewhat to our tastes, but that is a good starting point.

Share this post


Link to post
Share on other sites

You need a smoked meat: sausage or a ham hock.

I always added a touch of either vinegar or lemon juice.

A sprinkle of chipotle Tabasco right before serving is great.

I stir in chopped green onion just prior to serving.

You didn't ask, but pickled okra goes really well with red beans and rice.

Share this post


Link to post
Share on other sites

duh! I wasn't aware that there was a meater version

of red beans and rice! In my mind, "red beans and rice"

equates to "rajmah chaaval" and that is a straight up

vegetarian dish that needs no tweaking

or improvement whatsoever....

:biggrin:

Milagai

Share this post


Link to post
Share on other sites

I was specifically referring to the Louisiana type dish. And since I am no longer a vegetarian, I plan to use pork products in my version. Milagai, can you tell me more about rajmah chaaval? It sounds delicious, too!

Share this post


Link to post
Share on other sites
I was specifically referring to the Louisiana type dish. And since I am no longer a vegetarian, I plan to use pork products in my version. Milagai, can you tell me more about rajmah chaaval? It sounds delicious, too!

Rajmah = red kidney beans.

Chaaval = rice.

Voiila! :wink:

Great comfort food, and very very simple,

yet so psychologically and physically satisfying.

Can do it on autopilot.

Can be made in the crockpot

for cold winter days.

Google turns up a zillion recipes for rajmah.

One that looks right is here: http://www.greatindianrecipes.com/great-in...recipe-167.html

Another site that has useful pictures is here:

(this version adds potatoes): http://www.route79.com/food/rajmah.htm

For chaaval, make basmati in usual way. Just plain white rice.

Try these recipes, but please no piggy parts in rajmah,

save those for the LA version......

Milagai

Share this post


Link to post
Share on other sites

Ok, so I just used Recipe Gullet. That's how much I like you. I even checked to make sure that it worked, which it doesn't always (at least not for me).

Here you go-Easy New Orleans Style Red Beans and Rice

Tonight, as with most Monday nights since the levees failed, I will be going to a friend's house over on Magazine St and enjoying a couple of bowls of these (or some similar-my friend Pableaux is a proponent of the pressure cooker method-which I abhor on principle-but which in reality works really well) with an ever growing group of new friends and some very old ones, as well. I love red beans and rice. There is a comfort associated with this dish that, for me, is hard to get with many others. They are what they are, and, ultimately, there's not much to them. But for now, they have come to represent comfort, friends, good conversation and some solace that has been difficult to find in the last year and a half.

Plus, they taste good. I hope you make them and enjoy them. Please feel free (I insist!) to adjust the seasonings. I make these at least twice a month, but I never, ever measure anything (though I do accurately know about the veg. content-so you can follow that pretty well, I think). I can tell you that they always take more salt than you think that they will.

Also, if you like them super creamy, just remove about 1/4 of the beans and mash them or whizz them up and put them back in. Wallaaah! Creamy beans.

Get some crusty bread, maybe a salad if you want one, and some big ass red wine and dig in.

I hope that you enjoy them.

Best,

B

Share this post


Link to post
Share on other sites

Thanks, Brooks. I like you too, and that's exactly what I was hoping for. *mwah*

Milagai, I was hoping for guidance on seasoning for this rajmah chavaal dish. :wink:

Share this post


Link to post
Share on other sites
Milagai, I was hoping for guidance on seasoning for this rajmah chavaal dish. :wink:

Malawry, what do you mean by seasoning? :huh:

The spices and quantities are given in the

recipes.

Sorry, if you were making a joke, it's totally

lost on me....

Pliss to 'splain?

Milagai

Share this post


Link to post
Share on other sites

It may be a sacrilage but I think that "Popeyes Fried Chicken" red beans and rice are outstanding. Does anyone know what gives them that flavor.

Share this post


Link to post
Share on other sites
It may be a sacrilage but I think that "Popeyes Fried Chicken" red beans and rice are outstanding. Does anyone know what gives them that flavor.

Try this !

http://www.thomhackett.com/Recipes/popeyes...an-and-rice.htm

or this :

Popeyes Red Beans & Rice (Close Clone Recipes)

Ham hocks, which are reasonable at most markets, are placed in the oven for several hours so that the fat drains out. There's your rendering. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will substitute just as well .

Beans

2 pounds smoked ham hocks

2 15-ounce cans red beans

1/2 cup water

1/2 teaspoon brown sugar

1/8 teaspoon salt

dash garlic powder

dash onion powder

Rice

2 1/4 cups water

1/4 cup butter

1/4 teaspoon salt

1 cup converted rice

1. First you must render the fat from the smoked ham hocks. Preheat oven to 375 degrees and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks.

2. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Use a potato masher to smash beans into a paste-like consistency. Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes.

3. Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt. Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes or until tender.

4. To prepare each serving scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve.

Makes 2 large servings.

ETA link


Edited by dockhl (log)

Share this post


Link to post
Share on other sites
It may be a sacrilage but I think that "Popeyes Fried Chicken" red beans and rice are outstanding. Does anyone know what gives them that flavor.

Lard.

Trust me on that one. Lard.

Those beans were developed for Al Copeland by a really talented chef named Warren LeRuth.

The guy ran a great place on the West Bank and then went into recipe and concept development. In fact, LeRuth's was the first "real" French restaurant that I ever dined in. It closed probably 25 years ago, but people still talk about the place.

Share this post


Link to post
Share on other sites

Thanks, Mayhaw Man and Milagai; I'm going to try both recipes.

That link to "Great Indian Recipes" looks a potentially wonderful resource. The section on vegetarian curries alone is huge and there is also a big section on snacks/chaat.

edited to add: I *do* like to use lard or baconfat sometimes with red or pinto beans.


Edited by ludja (log)

Share this post


Link to post
Share on other sites

Popeys red beans are flavored with a smoky ham soup base, No meat in them. I also think they are made at a central processing plant. LIke Dominoes pizza does with their sauce.

Share this post


Link to post
Share on other sites

I make red beans and rice kind of like Mayhaw Man does. You need the trinity of onions, peppers, celery and garlic. Since I usually do this at night with minimal time for dinner prep I use canned beans and since my wife or kids won't eat pork products smoked turkey sausage is used instead.

Share this post


Link to post
Share on other sites
I make red beans and rice kind of like Mayhaw Man does.  You need the trinity of onions, peppers, celery and garlic.  Since I usually do this at night with minimal time for dinner prep I use canned beans and since my wife or kids won't eat pork products smoked turkey sausage is used instead.

This may be a subject worthy of its own thread, but I have been seeing more and more references to smoked turkey wings, etc. lately. While I prefer using smoked ham shanks, or hocks if the meatier shanks are not available, I've noticed smoked turkey things sitting right next to the ham at the supermarket.

Is anyone able to tell me how the flavors imparted by smoked turkey compare to smoked ham when it comes to adding them to dishes?

Share this post


Link to post
Share on other sites

In my collard greens I made for New Years day I used smoked turkey wings. You will not get that smoked pork taste like from ham hocks but it does impart a nice smokey taste.

Share this post


Link to post
Share on other sites

It' snowing like a HOOHAH here, and RB&R sounds like just what we need on this collllld night---10 degrees right now, and that's sort of a heat wave.

It's late in the day, but pressure cooker it is. Leftover grill-smoked ham, all the hockish parts all crusty and brown and smoky---yum already.

Thanks, all, and thanks, Brooks for the Pressure Cooker reminder.

Share this post


Link to post
Share on other sites
Popeys red beans are flavored with a smoky ham soup base, No meat in them. I also think they are made at a central processing plant. LIke Dominoes pizza does with their sauce.

Al Copeland Enterprises makes all of the stuff for Popeyes, and most for Church's, until 2029. It was part of his settlement when he sold everything after blowing the deal when he bought Church's Chicken.

The products-spices, wet mixes, dry mixes (think biscuit mix) are made at Diversified Seasonings in Covington, LA in a huge plant that was completed just before the hurricane.

Al is, well, a piece of work. His story is here, in case you are interested. He's unapologetically flamboyant but a seriously good businessman. I've known him, somewhat, for a very long time. I used to make beer for him, in fact, when Copeland's was serving house branded beer.

Share this post


Link to post
Share on other sites

A big pot of beans based on the recipe Brooks posted is working right now. I was in Costco yesterday and they were sampling ham, and the lady was almost done with a ham bone. I asked what she does with the bone when she's done and she said, "Throw it away." I convinced her to give it to me, and now it's simmering away in the pot with the beans.

I was considering using some stock in the recipe and wondered if ya'll could speak to whether or not this is a good use of stock. I have super-reduced veal demi-glace, duck demi-glace, and turkey stocks hanging around the freezer that I could still add, if that's a good use for one of them. Or should I not bother? Is all-water just as good, particularly with a small ham bone in it? (I intend to add diced ham and smoked turkey sausage later.)

Share this post


Link to post
Share on other sites

Stock is always better. Sometimes I use ham stock if I have it, sometimes chicken or whatever. But, to stock or not to stock? Stock.

Share this post


Link to post
Share on other sites

OK, I added some veal demi. I whizzed some of the beans in the Cuiz. The end result is a little too soupy, but otherwise quite tasty. Thanks, ya'll!

Share this post


Link to post
Share on other sites

Got a guest coming for a working dinner tomorrow and so I made a batch of red beans and rice tonight using some hocks I smoked and froze and a bit of leftover homemade tasso. Anyone else getting this classic on their table lately?

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By David Ross
      Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand.
       
      The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico.  It’s a member of the flowering plant family Lauraceae.  The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado.
       
      Avocados grow in tropical and warm climates throughout the world.  The season in California typically runs from February through September, but avocados from Mexico are now available year-round.
       
      The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods.  Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. 
       
      In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals.  Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon.  Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. 
       
      When I think of an avocado it’s the Hass variety.  However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets.  This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
       
      I for one must challenge myself to start eating and cooking more avocados.  I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
       
      Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
      See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years.
       
      Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.. So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency.
      If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat.And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu.
      Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
       
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By Ling
      Hi everyone! In our last Iron Baker challenge, I was given the task of coming up with a modern take on the retro classic Pineapple Upside-down Cake. For those who missed it the first time around, a picture of my creation can be found here. Now that the first round is over, it's my pleasure to introduce gfron1 as the next baker who will be presented with the new challenge!
      gfron1 is a very talented baker who has posted beautiful dessert creations in our Dessert thread. I am a huge fan. Here is a look at what he can do!
      So, my challenge to gfron1 is this:
      Make a dessert containing an animal ingredient or product other than lard or bacon by October 10th.
      I think all of us will be waiting with bated breath for whatever innovative/scary/(and most importantly) tasty combinations you come up with!
      (Now we just gotta wait around until he notices this thread and accepts... )
      P.S. If you're vegetarian, I can change the challenge.
    • By Mjx
      I'm helping to prepare food for a party, and several of the guests are vegan, and, because I grew up in a vegetarian household, and a lot of the food we ate would have been suitable for vegans, too, I've been asked to come up with several suitable dishes.
       
      The thing is, I'd like to make some dishes that are really appealing, rather than just 'pretty decent for a vegan dish'. I can think of several possibilities, but I'd love to hear other omnivores' experiences of vegan dishes that they really enjoyed, things they'd make themselves/again, or look forward to eating if they knew it was going to be served to them.
       
      Thanks!
      M.
  • Recently Browsing   0 members

    No registered users viewing this page.

×