How to Make Louisiana Style Red Beans & Rice | Heath Riles BBQ
Red Beans and Rice is a Louisiana staple that everyone should try at least once. This recipe combines the deep, earthy flavors of red beans with the smoky sweetness of Andouille sausage. It also includes the Cajun Holy Trinity: celery, onions, and bell pepper! I amped up the flavor by using two of my best-selling seasonings.
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Products Used:
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Loco Dual Burner Fry Cart
• McWare 15 Roasting Pan
• Disposable Cutting Boards
• Aluminum Pans
Ingredients:
• Andouille sausage
• 1.5lbs of ham shanks
• 4 stalks of celery
• 1 bell pepper
• 1 onion
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• 4 32oz boxes of chicken stock
• 2 tbsp minced garlic
• 2.5 bay leaves
• Camellia beans
Directions:
1. Finely dice the onions, celery, pepper, and Andouille Sausage. Dice the ham hocks, if using, removing any bones.
2. Place the Andouille sausage into a large aluminum pan, then set a large pot over a burner on medium-low. Drizzle olive oil into the pan, and once it is hot, add the meat, sauteeing until brown.
3. If using, add the ham and use a paper towel to sop up the excess grease. Add the veggies to the pot and saute them until soft and translucent. Watch the video to learn how you can make this dish your own.
4. Add a dash of Heath Riles BBQ Garlic Jalapeńo Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub. Then, pour in ½ cup of chicken broth to deglaze the pan. Let the veggies sweat in for a few minutes before adding the minced garlic.
5. Once the veggies are soft, pour in the rest of the broth carton and let it boil. Then, add the red beans, covering them with another carton of broth, if needed, and another dash of Heath Riles BBQ Garlic Jalapeńo Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub, along with the bay leaves.
6. Put the lid on the pot, turn the burner to low, and let the beans and veggies simmer for 45 minutes. Keep an eye on your Red Beans and Rice, and add more chicken broth whenever the mixture gets too thick. You’ll most likely use 4-5 cartons.
7. When the red beans are tender, remove the bay leaves and mash the beans with a potato masher.
8. Let the red beans simmer for a few more minutes, then take them off the heat. My beans had a total cook time of about 3 hours.
9. To assemble your plate, lay down a good scoop of white rice, followed by a hefty serving of Red Beans. Let cool before digging in. Enjoy!
Chapters:
Intro 0:00
Prepare Ingredients 0:51
Fire up Burner 3:00
Brown Andouille Sausage 3:24
Add Ham Shanks 4:14
Add Holy Trinity 5:10
Season with Heath Riles BBQ Rub 5:34
Pour Chicken Broth 6:18
Add Camellia Beans 8:34
Mash Up Beans 11:24
Recap 12:00
Make a Bowl and Taste 13:30
Outro 13:39
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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How To Make Red Beans & Rice | Comfort Food Recipe #MrMakeItHappen
Red Beans & Rice is a dish that just screams comfort food to me! It's also massively underrated, in my opinion. It's been snowing more often than usual here in VA and this recipe certainly warmed me right up! Let's #MakeItHappen
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Shopping List:
1lb red beans
1 cup white rice
1 red and green bell pepper
2 stalks of celery
1 onion
1 lb andouille sausage
1 large smoked turkey leg or hamhock
1 tbsp cooking oil
dry oregano
1 tsp fresh diced thyme
smoked paprika
1 tsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne, cajun seasoning
3-4 cups chicken broth
green onion (garnish)
Directions:
Soak beans overnight in cold water (fridge).
In a medium sized pot add 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large Dutch oven over medium heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in tomato garlic and oregano, thyme, chicken base, smoked paprika, cajun seasoning.
Stir in red beans, chicken stock, andbay leaf. Season to taste. Add whole smoked turkey leg. Bring to a boil; cover, reduce heat and simmer for about 1 hour, stirring every 15 minutes. Uncover; continue to simmer until reduced, an additional 15-20 minutes.
Using a wooden spoon or potato masher, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with green onion, if desired.
Red Beans & Rice: The Roots | Behind the Recipe with Millie Peartree
RED BEANS AND RICE:
In Season 1, Episode 2 of Food52’s Behind the Recipe, Millie Peartree talks with food historian, Maricel, to learn the cross-cultural history of a dish that we know and love as a hallmark of Louisiana Creole cuisine- red beans and rice.
CHAPTERS:
00:00 - Introduction
00:40 - Browning the Sausage
01:43 - History with Maricel
03:00 - Building the Beans
04:27 - History with Maricel
05:44 - Mashing the Beans
06:32 - History with Maricel
07:33 - Finishing Touches
08:40 - Taste Test!
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Five Two Ultimate Kitchen Utensils with Wood Handles: 4;06
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Inspired by her upbringing in the American South, Chef Millie Peartree shares the recipes that she most loves to make, along with the rich and fascinating history behind them.
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the PERFECT red beans and rice recipe
#shortsvideo #redbeansandrice #beans
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Red Beans & Rice | Vegan Sausage & Kidney Bean Stew
Red Beans & Rice - Simple Cooking With Eric
Red Beans & Rice - Simple Cooking With Eric.
Red Beans & Rice made simple with Canned Red Beans and Instant Rice. A Good and Nutritional Dish. In this Video the Dish is prepared using GREAT VALUE Dark Red Kidney Beans and MINUTE Instant Rice. You can make this Dish with the canned Red BeaRemand Instant Rice of your choosing.
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