Chef John, you're the fucking man. Everything I've made of yours is the bomb and you're recipes are always straight to the point and delicious.

President of the Virgin Islands I made it with smoked beef sausage as it was all I can get currently. Still simmering on the stove. I didn’t add additional salt as chef John does after simmering. First taste and it is a plenty salty, certainly no additional salt is needed. I did use broth and brined the beans (drained/rinsed after soaking). Only a touch of heat with the beef sausage, which is the way I like it.

Thank you chef John! Can you use pinto beans instead? Will that change the flavor or texture too much?

Was today's high temperature going to be "smokin' hot"? Or am I getting that confused with the weather-girl's dress. Hmmmm.

Hey wait, don't Kidney beans need boiling temperatures for a long time, rather than boiling, if you're starting from dry beans? I've read theyre poisonous otherwise.

Mmm, yummy!😋

Bean gravy!

Same here, but as a fellow Trinidadian I'm also thinking "damn a whole 3 hours??" 😂😂😂

@@lakeishameriez2061 lol right 3 hrs! pressure cooker --- also as a Trini, is pig-tail going in

@@lakeishameriez2061 Yeah, I always scratch my head when I see these recipes calling for 3 hours of cooking. My red beans never take that long, more like half of that time. 😉

A nutritionist suggested to us many years ago to substitute tasso for the andouille as a way to reduce the fats. (New Orleans boy here)

Gotta have Tasso in it.

@@williamdelmar3964 Yep. Gotta go with andouille.

He uses a ham hock, because it's world wide available. I never heard of Tasso until I found your comment, but now I'm curious how it tastes

Ime from England. What is tasso?

Did you ever make it yet?

joseph peterson Imagine being like me, having this every Monday for my whole life. It's still delicious after all these years.

Red beans and rice, huge fluffy biscuits, and Beignets are proof that god loves us and wants us to be happy.

joseph peterson GOOD FOR YOU. SO EASY AND SO GOOD, ESPECIALLY FOR THE LAZY 👨‍🍳

I did the same thing, I think that we are going back this fall and my first meal might just be Red Beans and Rice.

Texas girl here and a good southern cook but it is the legit andouille sausage that makes it truly special.

I fully endorse this video as someone who grew up in south Louisiana. Red beans can also be made in an instant pot if you have one. You can also try adding some vinegar based hot sauce for acidity while cooking, throwing in a little chipoltle in adobo sauce, or using broth instead of water.

I’m back and drinking beer and making beans again.. cheers 😂

Me too!

Same here😋

Ok it’s red beans and rice day and i’ve got beer. We back!!!

Back again making beans and drinking beer. Happy holidays ya’ll

I have to watch then on mute

im from the caribbean as well.. The nature Isle, Dominica. and i eat this alot too .. the beans are cooked with salted pig snout.. o my.. imma make this week

supermario1006 lol in Jamaica we use pig tail with this

It's nice without meat as well.

dfectus It is! You can almost get the same flavor with liquid smoke. We also have a red bed mix and liquid crab boil here in the South by Zatarain's. I generally use both when making red beans without meat. So flavorful, you'll never miss the meat!

Moonblue54 Cig butts work quite lovely to for that deep down, smoked taste that all love & croak 4. But hurry all be 4 big bro says no more smokin is allowed without a license & a $999.99 tax every year.

Mon. It's the leftover pork bones from Sunday dinner.

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😅😂😂😅😅😅😅

Monday: laundry day.

Gosh! I survived elementary school with beans, frozen leftover meats and auntie Lalu's tomato plant thriving over to our side of the fence. Best times! My BFFs and I would watch tv, paint nails and things.

So true. We didn't have much, but my mom kept us full with beans and cornbread mostly, but we had rice too.

And tortillas.

me too

(Laughs ), “Sho you right”. Cornbread too.

Makes perfect sense.. When George Takei says "Oh, my!" it's usually when he's feasting his beady eyes on Louie's Andouille.

When my mother made this, she browned at least a 1/2 lb of smoked bacon, Hillshire Farms Beef Sausage, 1 package of pickled pork belly, and instead of water she used beef broth. Just thinking about it makes me want to cook this for Easter tomorrow

BEFORE he went off the deep end, that is!

Definitely not from the South

Right! I will lip smack the crap out of a red bean. The sexiest bean of all the beans. I'm a Mississippi gurrrrl!!!

@@mississippiqueen2u Jeopardymode: What is gurrrrl?

@@zane631 "girl!"

The most to the point, 100% correct comment in the history of KZfaq.

MrJames8217 ALWAYS BETTER 24 LATER👍

Always better the next day!

YES!!

Day old beans are always so much better, dont know why but its true 😅

The longer it sits the better it is. Up until its not safe to eat but before that it just gets better & better

Run E good

It's an African dish so hey probably somewhere along came from Surinam to New Orleans

can you send the recipe?

Run E so it is not really similar, lol, i am only joking ,have a blessed day my friend

Run E similar to what Jamaicans call stew peas which is made with red kidney beans. Sometimes they use chicken, pig tail, salted beef and etc. The pepper of choice is scotch bonnet not hot sauce.

That's what he was doing before he started his channel!

marie Savino polish that tip then

lol same here ;)

you can't forget the tomato soup to go with the Mt. Cheesemore

r harris Mt. Cheesemore. lol

I agree, one cheddar and olive, one gouda and anchovies, and one limberger with caramelized onions on rye. so delicious.

Sadly it is no longer a grilled cheese after you add those extra ingredients

meneguelle32 feijoada?

meneguelle32 This is Louisiana red beans and rice, but versions of this dish exist all over Latin America

It was the everyday meal in the US south until a few decades ago, too. My babysitter (in Tennessee) in the 1970s literally made beans & cornbread (a variation from slightly north) for every lunch and dinner every single day except Sunday, when they splurged on chicken. They might have chicken and dumplings (bread balls) on Mondays. That was basically their whole diet, they couldn't afford anything else.

Its from Louisiana

Yes, this is every day food in Haiti, as well! And depending on where you're from, there may be a few different steps & seasoning. We traditionally use a motar & pestel to mash our version of Sofrito or blend it. That's used instead of Trinity, & thyme over bay leaf. We then take it one step further by pureeing most if the beans(strained if necessary) then added back to the pot. It's complicated. 😑 But tasty! 😋 But I've loved experimenting with my food since I was a child, so I always tried to come up with a different way to get the same results! 😁 Thank goodness my mom didn't fuss at me, cuz I'm sure my friends thought I was weird at times! 😂 " You're doing what", " that's not how it's made" is something you'll hear from Haitian ppl - you better come hard or go home! 😂 I think we can all agree Chef John comes hard!

Eating Elephants And Mississippi.

@JusticeAA he said NOT to brown it in the video.

I concur. It’s not that I can’t cook well, it’s just that I haven’t found a good recipe for this dish. Going to give it the old college try. TBC

Donal Skehan hi Donal yessss love your videos 💋💕💕💕

Pro tip: use more garlic, add some bacon thats had some of the fat rendered out, and intead of water use half stock and half good light beer. And cayenne is usable but you cant beat cutting up a fresh jalapeno into it

Also (if u wanna really go overkill) make a dark roux and cook the veg in it

Fuck you donal you know what you did

@@therickiestjames3842 Thank you.

I have now made this several times and use small red beans and the rest as the recipe calls for. This is absolutely fantastic! I love these beans. There is a ton of flavor in every bowl. I would like to thank you again for this recipe!

I'm with you on the clam chowder. That's not odd at all! :)

Clam chowder is my favorite. If you never have, you should try Jersey Clam Chowder, it's the best.

Vino5150 I'm from New Orleans and we don't eat it with cornbread, we eat it with buttered French bread. Cornbread is outside of New Orleans influence

Vino5150 say dat

Judging from your comment, you're not from New Orleans, we (New Orleanians) eat French bread with OUR red beans and rice as opposed to other 'southern' cities!

I live in Louisiana and we eat cornbread

People automatically think of New Orleans when LA is mentioned...especially with food, but we Louisianans OUTSIDE of N.O. can cook as well. We do oven cornbread AND hot water cornbread (a MUST to go with our greens!). We know N.O. is like a country all it's own. Just don't sleep on the rest of us! 😉

Camellia beans do make a difference.

You mean they make other brands? J/K Of course, if you want to make em' creamy faster just add a can of Blue Runner red beans to the pot.

Much better than corn bread

City chicken?

I tried making 15 bean cajun soup in the slow cooker and holy sh*t, it was soooo good. Especially with sweet corn bread

What my family does is cook it in the pot for the first 30-45 minutes, then transfer it to a pre-heated crock pot on low for 4ish hours. The biggest benefit IMO is you don't need to worry about the beans scorching in a crock pot.

Thanks! Also, it's so easy.

+Katie Villareal start cooking...its very rewarding

if you watch it at half speed you will think twice about what you said

I took your advice - turned it down to half-speed, and immediately dissolved in gales of hysterical laughter. Well done indeed.

+Food Wishes Born and reared in Louisiana. Your one mistake? The smoked sausage should be added the last 15 minutes, increasing the temperature to boil. This keeps the meat flavorful because all of it's flavor is not rendered out. Trust me! A bite of beans mixed with the browned sausage that still has most of its flavor? Ecstasy! You will never go back to the "old" way.