I tried the pinto bean recipe from the old thread in the FAQ's and was thoroughly impressed. I love red beans and rice and was wondering if y'all had a go to recipe that you wouldn't mind sharing.

Thanks in advance.

There are a bunch out there. The one I think is good is the one Rosie (Oprah's cook) gave the recipe for in her book, In the Kitchen With Rosie back in the early '90s. You can find it online. The key is to make sure the beans are cooked long enough and are soft. Undercooked beans are, in my opinion, what makes this dish far worse than any differences in recipes.

Get on youtube and find recipes. Don't be afraid to mix some up with others. Trial and error is your friend. You'll learn some tricks along the way.

They changed of the formula of Zatarain's beans and rice.

I mixed some up the other day and it lit my ass up.

Had to have been a mistake. Somebody messing with their phone added too much spice.

Zatarain's makes red beans and rice, and also lets not forget that Zatarain's also makes jambalaya.

ZatArains got authentic cajun flavor right out the box.

Thats a 100% fact

Kenji and fido cover the basics here. I use my own cured tasso or andouille. Here lies most of the difference.
https://texags.com/forums/67/topics/3261737

I don't think I've ever seen fido's Blue Runner canned beans, or any small red bean in a can. But I rarely use a canned anything, so maybe they're everywhere?

It hasn't occurred to me to try a 'Best pintos ever' style pot of reds. But I didn't think that much of the pinto throw together the few times I tried it. It's mostly just quick more than a knock you down good pot of beans.

Treebeards recipe

Rinse and soak overnight Camelia brand red beans.
Ingredients:
One pound of good ham w/hambone.
One large onion chopped.
Two stalks celery chopped.
Two tablespoons garlic chopped.
Two cups chicken broth.
Two bay leaves.
Two medium tomatoes chopped.
Two tablespoons Slap Ya Mama seasoning.
Two tablespoons Tabasco.


Drain the beans and set them aside. Saute the ham, onion and celery on medium heat for a few minutes until they begin to soften and brown on the edges. Add the garlic, stir and remove from the heat after one minute. All remaining ingredients can be added together in a stock pot. Bring to a boil, stir, add some water as needed. Boil for a few minutes then turn heat to simmer for an hour or so until the beans get tender. Smash a dozen beans against the side of the stock pot and stir them in for added
consistency. Serve with good cornbread and Andouille sausage.

Gonna find me a ham bone and make it this weekend.

I feel tridents may be missing a hint of sage (and/or possibly thyme). I could be totally wrong though. Looks great.

This is ours. It's alright. Honestly one of those meals I'm hungry right after

"Cook on high for 7-hours"

Stat Monitor Repairman said:

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"Cook on high for 7-hours"

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Probably a crock pot.

The blue runner creamed red beans are a nice little cheat. I have bought them at HEB and Walmart.

Stat Monitor Repairman said:

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Gonna find me a ham bone and make it this weekend.

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honey baked ham and other ham places sell ham bones...bonus, they usually still have a sandwich or two of meat left on them

Popeyes has a pretty good red beans and rice. The best though was Edna Karr Jr High cafeteria....plus they would let you get seconds YUM.

normaleagle05 said:

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Kenji and fido cover the basics here. I use my own cured tasso or andouille. Here lies most of the difference.
https://texags.com/forums/67/topics/3261737

I don't think I've ever seen fido's Blue Runner canned beans, or any small red bean in a can. But I rarely use a canned anything, so maybe they're everywhere?

It hasn't occurred to me to try a 'Best pintos ever' style pot of reds. But I didn't think that much of the pinto throw together the few times I tried it. It's mostly just quick more than a knock you down good pot of beans.

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Well s***. I even searched the forum to make sure it had not been something recently discussed and what do you know, it was 2 weeks ago.

hellapark said:

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The blue runner creamed red beans are a nice little cheat. I have bought them at HEB and Walmart.

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This. I was hungry for red beans and rice 2 nights ago and found this recipe online. I diced up 1 onion, 1 bell pepper, 1 link of sausage and some garlic. Browned all that together until soft. Added the Blue Runner beans and filled about 1/2.of that empty can with chicken broth, swished it around and put in pot. Seasoned with Tony C. Cooked rice separately.

It turned out very well in a pinch.

Camellia Brand beans, andouille sausage, chicken broth, bay leaves, trinity and garlic are the essentials

And rinse your rice

TRIDENT said:

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Rinse and soak overnight Camelia brand red beans.
Ingredients:
One pound of good ham w/hambone.
One large onion chopped.
Two stalks celery chopped.
Two tablespoons garlic chopped.
Two cups chicken broth.
Two bay leaves.
Two medium tomatoes chopped.
Two tablespoons Slap Ya Mama seasoning.
Two tablespoons Tabasco.


Drain the beans and set them aside. Saute the ham, onion and celery on medium heat for a few minutes until they begin to soften and brown on the edges. Add the garlic, stir and remove from the heat after one minute. All remaining ingredients can be added together in a stock pot. Bring to a boil, stir, add some water as needed. Boil for a few minutes then turn heat to simmer for an hour or so until the beans get tender. Smash a dozen beans against the side of the stock pot and stir them in for added
consistency. Serve with good cornbread and Andouille sausage.

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I do similarly but don't always have the ham/bone but HEB typically stocks smoked, bone-in ham hocks. Those are the way to go IMHO.

Also, I start with cubing up a package of salt pork. I think it's usually about 8oz. Then saute the trinity, add in the sausage, and then add your beans to simmer.

fightingfarmer09 said:

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Stat Monitor Repairman said:

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"Cook on high for 7-hours"

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Probably a crock pot.

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Yeah that makes sense. I missed that and was visualizing my gas stove on high.

I'll add that Zatarain's brand rice is an essential ingredient for red beans and rice.

One parts red beans
One parts rice
Mix together, serve on Monday

AggieMPH2005 said:

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Camellia Brand beans, andouille sausage, chicken broth, bay leaves, trinity and garlic are the essentials

And rinse your rice

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That's pretty much what I do.

Slice and brown the sausage.
Remove the sausage and saute the garlic, onion, bell pepper, and celery in the drippings (add oil if needed)
Add everything else and simmer on the stove all day
Serve over white rice

Htownag11 said:

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Treebeards recipe

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Treebeards recipe is awesome and gets even better every time you reheat them. The only difference I do from the recipe below is to saute the onion, celery and bell pepper before adding them to the beans. I also use the Kiolbassa smoked polish sausage which works really well in it. I also prefer to use cast iron. It's night and day compared to any of the boxed kits I've tried.


Treebeards Recipe

Kent Rollins' red beans and rice is the tits

maverick12 said:

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Htownag11 said:

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Treebeards recipe

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Treebeards recipe is awesome and gets even better every time you reheat them. The only difference I do from the recipe below is to saute the onion, celery and bell pepper before adding them to the beans. I also use the Kiolbassa smoked polish sausage which works really well in it. I also prefer to use cast iron. It's night and day compared to any of the boxed kits I've tried.


Treebeards Recipe

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Two things interesting in that recipe....first "DON'T DRAIN THE WATER". I always thought it was good to drain the water to get some of the starch out? I wonder why he so adamant about not draining it. Any ideas?

Second, garnish with shredded cheddar cheese? Never heard or seen that before.

I think the garnish with cheese is a Treebeards thing.

Duck Blind said:

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hellapark said:

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The blue runner creamed red beans are a nice little cheat. I have bought them at HEB and Walmart.

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This. I was hungry for red beans and rice 2 nights ago and found this recipe online. I diced up 1 onion, 1 bell pepper, 1 link of sausage and some garlic. Browned all that together until soft. Added the Blue Runner beans and filled about 1/2.of that empty can with chicken broth, swished it around and put in pot. Seasoned with Tony C. Cooked rice separately.

It turned out very well in a pinch.

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If you plan ahead a bit, stick a couple of bay leaves down in the Blue Runner can and let it sit in the fridge overnight. It makes a big difference. A coonass friend admitted that this was her "cheat" when she didn't feel like going all out from scratch.

Treebeards or the one I linked below from GumboPages.com, both are great.

Treebeards



I like this one

ratfacemcdougal said:

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Popeyes has a pretty good red beans and rice. The best though was Edna Karr Jr High cafeteria....plus they would let you get seconds YUM.

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You mean their "rice and red beans" right? The beans are fine but the serving is about 75-80% rice.

Htownag11 said:

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Treebeards recipe

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with link and cheese/onions

This is the way

Stat Monitor Repairman said:

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They changed of the formula of Zatarain's beans and rice.

I mixed some up the other day and it lit my ass up.

Had to have been a mistake. Somebody messing with their phone added too much spice.

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I've picked up a couple Zats boxes in the last year or two and wondered if my tastes had changed or if they had. I still load up anything I make, so I don't think my tastes have gotten milder.

Htownag11 said:

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Treebeards recipe

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I clicked on the thread to post this. Our favorite.

I never really appreciated red beans and rice until I started eating at Treebeards on Market Square (r.i.p.).

Harry Lime said:

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I never really appreciated red beans and rice until I started eating at Treebeards on Market Square (r.i.p.).

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same but pennzoil plaza downtown.

Made the treebeards recipe today. Amazing.