Erin makes Bridget our recipe for Red Beans and Rice.
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Made this the first time using canned beans. It was really good. But I wanted to try the smaller (Mexican) beans which I could only find as dried beans. Soaked for 20 hrs prepared as per recipe. I added over an hour to recipe initial cook, beans still seemed too firm but I did not know what to expect so continued. Sauce needed more seasoning but was great at 90 mins into second cook. Beans still hardest. Cooked another 90 mins still hard. Another 30. Still hard. Dumped all in pressure cooker for 45 min. Still firm beans but edible. Flavor however not so good.
If you are going to use dried beans, precooked them and I recommend doing it in a pressure cooker. Ruined a promising meal.
Looks delicious but I didn’t understand the brining white powder you added. To soak the red bean. Was it salt?
substitute Andouille sausage?
I have cookbooks from up to thirty years ago. The further you go back it seems to be that paprika isn't used at all or not even mentioned in the index of the cookbook. Now it appears that they want paprika on everything from hot dogs to toasted marshmallows. Why the emergence?
Thank you for sharing
Thank you for sharing
Outstanding, great memories
Stop saying 'and-oo-we". Its "awn-doo-we"!
I’m just figuring out how to make this without meat products for my grandma. Hope it comes out similar
Looks tasty, does the brining effect to (gas) factor in the beans. Yours is the first brine I’ve seen. Keep the great cooking going.
Awesome kidney been receipt which I am going to do it some days.
Overall not a terrible attempt. Would suggest browning the sausage. Also it's OK to mash some of the beans-
usually I mash some of them at the end to give some thickness to the beans. Also recommend ham hock or a smoked pork chop instead of the tasso if you can't find it. I personally disagree with the vinegarsome people add a vinegar based hot sauce at the end if you want the brightness flavorNope
Made it tonight with pulled BBQ pork. Gave a large serving to a senior southern lady we know. Got the nod of approval. Will be making this again, and again, and again………. Thanks!
Starting it today. Making it tomorrow. Really looking forward to it!
The brunette is a bit bossy.
So to get the recipe they want your money. I won’t be watching this channel anymore
I use smoked turkey neck or wings in mine in addition to the sausage. Great flavor.
You can also use the pasta method for the rice. The same way she said the beans, "bump against each other in the hard simmer to release their starches", the rice will do the same in the boil. Then you strain away the starch water and are left with fluffy rice. Also, you can replace the pickled pork shoulder by using 1 ham hock and a tablespoon of red wine vinegar.
In this video, there are 19 unimportant Bridget confirmation statements. This is pretty tame, especially compared to the later seasons, in which she at least doubles the "okay" or "gotcha" responses.
Bonus: "tuck in".
I prefer using a ham hock or smoked pork neck bones instead of bacon! I also remove the smoked meat from the bones after they're done and then dice the meat to add back to the beans! I love the tip about the rice! I live in Texas and it reminds me of the Mexican tradition of toasting the rice in oil or some type of fat like lard or bacon fat! Thanks for the tip about the red wine vinegar! P.S. I read an article about the difference between red kidney beans and the regular red beans. I prefer mexican red beans to the kidney beans. For me red kidney have a waxy texture to them, which I find most unpleasant, but to each their own!🤔🤨🧐😉🥰
🤧🤧🤧
Does anyone ever use the hot soaking method?
Ugh – we immediately jump to large chunks of animal flesh.They are always salivating over it.
Rinsing the rice also helps release some of the arsenic.
Yummy!!!! This was sooo good!!! 👍 Thank you for the recipe!!! May God bless each of you!!!
beans and rice with fried po'k chops!
Never thought of brinning beans. You learn some thing new every day
Are you supposed to use table salt or kosher salt for the beans…Erin does not specify and there would be quite a difference in the saltiness. What kind of paprika…sweet paprika or smoked?
Made this today following this recipe. It is some of the best red beans and rice I’ve ever had. LOVE IT!
I get a much more flavorful dish by baking the beans in the oven than simmering on the stovetop. I use a stainless-steel jumbo cooker which is like a frying pan with higher sides.
Just add to the pot 1 lb of unsoaked kidney beans, meat of your choice and/or ham hocks or ham bone and the veggies. Add 9 cups of water, cover and bake in a 325F oven for 4-5 hours. Keep checking and add water as needed.
One tip: Be careful about the spices that you use. Some herbs and spices like oregano turn bitter when cooked for a long time. That will ruin the dish. A lot of Cajun seasonings have oregano so don't add them till the end.
America's Test Kitchen
is truly racist with it hiring. In this episode, I didn't see one single minority race working. I just see privileged white women. White American women are the most privileged human beings in the world! Going forward, America's Test Kitchen
should only employ black people and other minority races, no white people for reparation sake! Reparations! Black Lives Matter!
Why put a link and hide behind a pay wall? Such a bush league move.
Best explanation of the dish yet. Much appreciated.
Grilling with AB rice and beans was way better
drooling! I have a huge bag of small red beans and have looked for a good recipe. Was looking for kidney bean relish and up this popped! Thank you!
Pickle pork is found in any Spanish grocery store or any Bodega
Also very easy to make it home.
For some reason the lady cooking the food here, is kinda annoying. She keeps saying the word..”exactly”. Lol. Idk….maybe I’m in a sour mood.
I made it! Just as you suggested. Not disappointed. Turned out delicioius as promised. Thanks very much.
You can even get Camellia red brand st Walmart where I live. And as a longtime vegetarian, it's easy for me to get the same flavor profile without preserved meats that contain carcinogenic smoke and preservatives. I use seitan for meat. It can be made to mimic any meat flavor, density or texture.
Can I make this in the 3 quart size instant pot?
I modified this recipe by replacing the bacon with a smoked ham hock, which I gave a head start of an hour in an instant pot with the 9 cups of water. Soften the aromatics in a medium cast iron then add everything to the hock + broth for the final simmering, I think next time I'll reduce the overall water to 7 cups, 9 seems a bit too watery for my tastes.
Great beans turn out perfect