Vinegar? Really? Are you just avoiding me now?

Adam (probably): Wow I'm hungry, which ice cube do I feel like eating today?

Pro tip: Use the water for soaking the beans to water your plants. The water contains a lot of nutrition that is just going to waste. My mom does this everyday with all the vegetables she washes and our plants look quite good

Thanks Adam! In North Texas, where I'm from we always used Pinto beans although everybody called them Red Beans. I'm nearly 80 years old. When I was a kid, some kids didn't always get enough to eat, so at school every Tuesday was Bean Day. A big plate of beans and a stack of cornbread muffins and a dish pan size of red bean gravy on each table. Also usually had hot dogs for meat and some kind of vegetable. The best though was the red bean gravy the cafeteria ladies made. You could have all the bean gravy and cornbread you wanted. It was fantastic. I really loved that. When in my late 20's I was back home and looked up the cafeteria manager to try and get the gravy recipe. She said "I bet I've had a hundred kids ask about that, but I just don't remember". My favorite meal has always been cornbread and red beans with a big slice of Vidalia onion and a big slice of Beefsteak tomato. Key ingredient for the beans is cummin. Mesquite BBQed Lamb. Another area speciality a whole lamb cut into pieces about 3/4 " thick and Texas (Deep Pit) BBQed over Mesquite coals. Before the last man died who used to do these community bbqs I got the BBQ sauce recipe from him. A friend and I got a whole lamb and made a pit with chicken wire over a piece of road culvert. The sauce was basically a vinegar and mustard sauce, then about 30 minutes before its done you add ketchup to the mix. Cook very slow for about 6-8 hours. Near the end it still didn't taste quiet right, so I went to town again to ask him about it. He had forgotten to tell me about lime juice. This made all the difference! I've often wondered why nobody has included this in some BBQ restaurant. Lamb cooked over Mesquite coals just has a completely different, very exotic taste, no lamb whang at all. One last thing. For these big community BBQs we always had a kettle (old fashioned wash pot) of beans. Some people used to get a few Mesquite coals out of the pit, crush them and put them in the bean kettle. It adds a really good smoky taste. Thanks again!

I really like how adam throws in the little useful tips like how to cut the vegetables without just assuming poeple know

I'm a very lazy, unimaginative cook but one thing Adam has sold me on completely is tomato paste. A squirt of that into a skillet or sauce pan makes such a big difference for almost no additional effort. I swear I use it in practically half the dishes I make, now. Thanks, Adam! 🍅❤️

My north African family will always remember this in winter .

About the sponsor for this: At least the German association of gastroenterologists have called microbiome analysis like it "expensive and nonsensical". Plus, on the website, they mention "leaky gut". A condition exclusively recognized as being a thing by the alternative medical community...

Pro tip for you chefs out there: smashing some of the beans against the inside of the pot helps thicken it up by filling it with cooked bean starch. Real good stuff

Brazilian here, beans and rice are our daily basis eating. Generally we eat it with some kind of protein. It's like a nacional treasure, literally everyone, least to east, north to south, poor an rich eat it.

dehydrated mushrooms are also another good meatless alternative, I honestly often use both dehydrated mushrooms and smoked paprika. also, I love using rice to thicken up the juices from beans and tomatos for extra thick beans that can be used as sandwich filling without leaking :)

I actually do the sugar + vinegar for most of my foods. The sugar might be maple syrup, honey or mirin and the vinegar might be balsamic vinegar, lime or lemon. As you said, not enough to affect the nutrition but it really balances the flavours and makes everything so much better.

One of my favorite things about Adam is how flexible and open minded he seems to be. A lot of the time he isn’t speaking as if his words are absolute fact, he’s telling you what works best for him in his experience, but he openly acknowledges that other people and cultures have their own successful ways of doing a similar task.

I didn't notice this before, but layering the real-time sound of chopping over the sped up video really helps to emphasize the "walk, don't run" approach to cutting vegetables that you talked about. Nice touch!

Adam has solid recipes, but his community really cooks, too, THANKS!!! 👍❤️

So totally cool!! I love the pace you keep. I abhor agonizingly long videos consisting mostly of the cook chopping, stirring, stuffing a blender or loading the oven. I am so looking forward to making this. Thanks a bunch!

Never understood why "Rice and beans" was seen as a poor quality meal: It's quite literally one of the most complete meals you can eat hands down.

I'm more of a "Green Eggs and Ham" person, but "Red Beans and Rice" looks nice too.

Yes...it looks sooo good! Thanks!

Very inspirational video, thanks a lot for your advices, I'll try this soon.

As a Brazilian person, watching you cook rice and beans for almost one hour is crazy!! I cook this basically all week, I just use a pressure cooker. And only now I realise how much time it actually saves kkkkkk

Ever since adam’s video explaining that most kitchen accidents happen during the veg cutting phase he takes an active stance in explaining the most safe techniques to cutting fruits and veggies and I really appreciate that

this sounds awesome, I was just wondering what else I can do with beans other than refried beans and bean soups ... this sounds perfect and easy

Grandparents are from Louisiana and you’re right about the Andouille and/or the Turkey leg…my mom puts like 2!

But I have to know if we actually have to soak the beans. I’ve been cooking without soaking for years. That’s how they taught me in Mexico. I wish I knew if soaking is actually better.

For meatless flavoring alternatives, I’ve fallen in love with white miso paste. It seems weird to put in a lot of recipes, but a tablespoon or so will add body, umami, and thickness in place of meat or cream. I just made made lentil shepherds pie earlier and white miso paste was my flavor savior

Why do some people always feel the need to disparage other people in regard to how they cook? I think people have watched too many Chef shows and think everything is a competition. The amount of aggression and ungratefulness displayed online is really stunning. I’m thankful many of us still can afford to make beans and rice. What a blessing. Thank you God. It’s great some ppl do this “faster” in a pressure cooker. Wonderful. You know what else is great? Knowing how to cook something like this without electricity. That’s a blessing. It’s not a competition people. God blessed the earth with a stunning array of things we can eat. Be thankful. Be thankful this guy decided to share what he enjoys. Instead of seeing it as some kind of international roller derby, see it as a way to add to your tool box of culinary skill. Some people are lifetime students and enjoy learning different things just because it is a pleasure for them. They enjoy connecting with ppl thru learning. Other ppl go thru life with a perpetual cloud and feel the need to cut down everything in front of them. For shame. Sad for you. I hope you can come into some semblance of peace and maturity in your life one day soon. Maybe then, someone will value what you have to share and rejoice with you in it. Blessings. 🙏🏽

Excellent clear concise commentry. Enjoyed. Thank you.

Wow, a video not on the schedule?! A surprise to be sure, but a welcome one.

Beans are probably the closest thing we have to "superfoods" and Adam's idea of simply freezing them in ice cube trays is incredibly efficient for getting nutritious food for the entire family after a long day's work. Cheers!

Totally won me over with the "Crystal Hotsauce". My personal favorite after 40 yrs of red beans and rice consumption. Mmmmm.

With a lot of bean dishes in this sort of style (and also soups) I have always used ham shanks. For one, that is what my mom used and I learned a good amount of my early cooking from her. Secondarily, out here on the west coast of the US, I find them more easily. Also, it has more meat and you can fish them out, chop up the meat, and add it back to the beans for a little more textural variation. I will have to make this soonish, as I dearly love a legume and rice dish

In India we have "Rajma Chawal" which is also considered a comfort food

The moment Adam mentioned he was lacking in lactobacillus i automatically thought "you should drink Yakult"

Wow, what a straightforward a great cooking video. You made this super inviting for someone such as myself who is scared to cook anything other than eggs. Thanks for the videos (:

went to the Jazz Fest. in NOLA one year and this is basically all I ate LOVE beans&rice.

That comment about every southern culture having a dish similar to this is really interesting to me. I know the southern US has this, but India, an entire ocean and continent away has Rajma, which is kidney beans in a red gravy and rice, literally the same thing here. It would be awesome to see what kind of factors influence cultures to develop such similar cooking methods and foods

Here in brazil we basically eat white rice and black beans daily, it's the base of almost all the plates!

just followed this recipe, turned out delicious! thanks, Adam!

Great explanations!!! Thanks for answering to all coming up questions!! Really good !!😄👍

Yesss. I work on a tug boat in Louisiana. Red beans and rice is the way to make a deckhand smile.

Louisiana native here, and beans and rice are indeed a local staple that I've eaten all my life. Not only is it a nutritious dish if you watch the sodium and fat, but it's also incredibly inexpensive. This is probably why it became a staple in the first place. Btw, you forgot the cornbread! I personally don't eat it all that much, but I've hardly ever seen a meal of red beans and rice without cornbread. People love that stuff down here lol.

Looks scrumptious

This really helped me and I just finished mine💞💞I added crayfish instead of ham

I suggest pulling the ham-hock out at the end, picking off the meat/skin/fat, then rough chop what ya' like and add it back to the beans. It can yield more meat than one might expect. Oh, and in the past I've used smoked turkey necks as an alternative (they also yielded more meat that I'd anticipated after separating out the bones at the end).

"I'm going with red everything..." Pretty sure that celery is green

Very informative thank you, learnt a lot about how to improve my cooking when cooking beans

Great recipe Adam! Thanks for all the great tips!

I love the Delhi version of this dish, Rajma Chawal, simply Red kidney beans and rice. It's my favourite thing to eat when I go back to my folks house.

Beans truly are a musical fruit and this dish is a symphony.

I have it on good authority that if you’re eating red beans and rice you’ve gotta have that mf cornbread

I just made this - I omitted the ham hock for smoked paprika and gave it a few splashes of Maggi at the end. Very delicious! It’ll become a new staple for me. Thank you for sharing!!

A good visual joke when he said “I’m going for red everything” would have been to replace the celery with rhubarb

Hey neat, rice and beans are THE food down here in Brazil. Glad to see how other cultures/people make them. =)

I'm waiting impatiently for this to finish cooking it smells amazing.

So nice to see some appreciation of celery leaves as a garnish.

"Be conservative" Proceeds to grab a fistful of salt and yeets it into the pot

my respect for adam rises every time he uploads a video JUST BECAUSE of his ad transitions.

I could even do this because your tutorial is well done!

I really enjoyed this video and learned a lot.

Here in Brazil, we eat this everyday and it's amazing!!

As a brazilian and, thus, major bean eater I suggest you try making the beans first (and only in pork sausage, nothing else) and finish them in whatever mirepoix you choose to sweat as long as you fry some garlic in there. I find the un-onioned beans freeze much better and the taste of the vegetables are much much brighter. great recipe as always.

I really like how you move along at a fast clip

Who else watches these and never make them :|

Dear Adam, you are indeed right when you say “most warm weather cultures have a version” of this. Here in India, this exact dish is called “Rajma-Rice” and is one of the most commonly had lunch dishes on a warm day, particularly in northern India. 😊

My mom taught me to soak pinto beans with the juice of 1 lime, they end up looking like white beans and get sooo creamy is so good

My gawd the ice cube thing....why have i never seen that before its absolute genius

What a great tutorial! Thank you!

Did you actually just toss the perfectly fine bottom of the bell pepper? I'm shocked

Rice and Beans. Literally the important part of a Brazilian dish

Been cooking them for years … every monday won’t give my secret but all I know is they are awsome … there are so many ways to make them . Respect ✊ to everyone’s way ,

One of the best clear voice explanations and yummy 😋 waiting for family to enjoy. Run for it to gobble gobble down before its gonna gone

Rice and beans are a daily basis food here in Brazil, we are so used to it that we say "make rice and beans" in a sense of don't making something unnecessary hard, keep it simple like rice and beans

I really appreciate your attention to both nutrition and taste while giving options for meat eaters, vegetarians, and vegans. That’s what makes you one of the best cooks on here!!

finally somebody that shows things in a easy way to understand. thanks

The best red beans and rice I had was in Biloxi Mississippi, now I make it in upstate new york with kielbasa a perfect dish during the long cold winter

Brazilian here, just a tip if you want to cook you beans faster. Use a pressure cooker! You can use a cheap one or an instant pot, throw the beans with some water and a couple bay leafs and freeze what you’re not going to eat at the moment. When you want some beans, thaw the frozen beans and flavor it however you want it. (Warning: Don’t freeze it in ice cream containers, if you know what I mean)

Beans and rice have been one of my favorite combinations for at least half my life! I love all beans, and brown rice is amazing.

Nice recipie, liked your format and information. Thankyou...will give it a try.

I just tried this recipe last night. Turned out pretty good. Thanks for the inspiration

back when I was a kid, I never really enjoyed red beans and rice, that was probably because my dad sucked at cooking it. I really want good red beans and rice now

It’s crazy, as a Brazilian, watch other nations do the Beans and Rice combo totally different from the way we do over here!

Looks really good

Rice and beans are in every culture because they form a complete protein together. Even Korea has a very popular kind of steamed rice with red beans.

So I tried this recipe, and earlier I bought some dried mango powder based on another of Ragusea's videos. I decided to try it in here to supply the sweetness and acidity and it was amazing.

Oh my goodness!!!!! That ice cube tray hack 🤯 Absolutely LOVE it!!! Adding that to the arsenal of kitchen genius! Thank you 🙏🏽 💕

Rajma Chawal is my favourite dish. Glad to find a new recipe to make it.

Yum. Looks great. Thank you.

I think the tomato on top of the trinity makes this creole vs. cajun. Nice Job! My favorite tip is the celery leaves at the end. I saw you cut them off of the stalks at the beginning and I was like NOOO!!!! So much good flavor lost!!! Then you wowed me at the end with using them as a garnish and now I am sold on this!

"Taste like Home, Can I explain why" Southern Food Series Incoming

making this tonight, thank you Mr.Ragusa

4:36 these will-timed scenes are one of the subtle reasons that this channel is mwah, chefs kiss

I'm SO glad I discovered your channel! You teach just exactly how I like to learn, and am trying your pot roast this weekend, and definitely trying this one too! My mom's family is from the South and we had this many times, but could never get a recipe out of any one, so thank you!

Took inspiration from this recipe to make beans and rice tonight! Added corn, spinach and canned tomatoes. Great dish!! So healthy and low cal too :)

Jalapeño cornbread with this is the bomb.

I've made this recipe maybe 15 times now and I love perpetually having freezer beans. Thanks Adam!

You should do a live stream and cook something and people can cook along with you and have it be around dinner time too

i’m kenyan and we have something called maharagwe! it’s something like a tomato, coconut cream, kidney bean stew!

I think the ice tray idea is brilliant! Which is why I am going to try this ! Yum!

Beans, the Brazilian way. Cook your beans with a small amount of annatto (we don't use paprika on our beans in Brazil). Finely chop a tomato and onion. Add a spoonful (or more) of garlic paste. To do it you add garlic, salt, (you can add basil or other herbs) and blend or smash it (you can store it in your fridge for weeks and we use it for everything). Add Olive or vegetable oil to a pan, your garlic paste, tomato and onion, let it brown SLIGHTLY, then add your beans with the broth, let it simmer on low heat, taste it to see if you need more garlic paste and voilá! The best beans EVER!