Came to My House and Stole My Leg of Beef Chopped Off Taffys
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01/03/2016
My first time EVER making red beans and rice, and this was the recipe I chose. I served it with homemade corn bread (also in AR - search for Grandma's Cornbread) How mine differed: 1. Used a ham shank instead of a hock. 2. I forgot bay leaves. 3. Skipped the hot sauce. 4. Used pasillo peppers. 5. Used 14oz of regular old Johnsonville sausage w/pork, beef, turkey, and whatever else is in it. THE VERDICT! Pros: 1. I hate spicy food (and also have a toddler) so my milder version was perfect for us. 2. My house smelled like Louisiana all day. 3. Extremely filling! 4. Huge amount of food and very cheap ingredients! 5. Leftovers! This recipe will feed my family of 2 and a toddler for days! Cons: 1. It took about 4 hours total, so my gas stove was on most of the day and someone had to stay home to man the kitchen. Would have preferred to use a slow cooker, but it gave me a solid excuse to watch football all day. (Also, the toddler can reach those knobs. Luckily, she's an obedient one with no early signs of pyromania.) 2. Can't give the cooked ham bone to my dog, so she was disappointed about that. Overall, it's absolutely delicious. If you have several hours to spare and don't want to cook again for a week (or if you need to feed 10 lumberjacks), this is the recipe for you!
11/26/2015
Like Chef John, I substitute chicken broth for some of the water to give the dish a better flavor. This is what made me want to try his recipe over others. I also like that in his recipe, he doesn't skimp on the Louisiana andouille (pronounced an-du-ae - the ll's are silent) sausage. It really makes the right smokey-hot flavor for this dish. Good andouille tends to be expensive, and an economy version will just be called "hot smoked sausage" links such as Bar-S or Morell. (Do not use polish Kielbasa - totally wrong flavor.) Also, there is a difference between "red beans" and "kidney beans". It is the actual name for a particular type of bean - not just a color. Kidney beans may also be red, but they have a different flavor than "red beans". Here on the west coast, I can always find dried red beans at Safeway, and Walmart sells canned red beans. I serve with greens ("the recipe here for "Kickin Collard Greens is my favorite), some cornbread, and sweet tea. Love your recipe for this classic dish, Chef John! 5 STARS!
12/31/2015
I just made this recipe, and it was delicious!! All of the ingredients came together nicely. At first, I thought I had too much liquid, but I let it cook down a bit without the lid. I put the lid back on and just let it simmer. It began to thicken and became perfection. I can't wait to make this for others...maybe my Superbowl party. I did not use any hot sauce. I'm not a spicy person. Even without it, my husband says it has a nice kick to it. I also added two chicken bouillon cubes for added flavor, so I actually added very little table salt. Chef John has made me look good, once again!! It did not explicitly tell you when to add the beans...add it with the broth.
10/09/2018
Amazing. Comfort soul food at its finest. I've made this several times and it always turns out fantastic! After sautéing the sausage and veggies, I dump the whole thing in my crockpot, cook on low overnight, 8-10 hours. Winner. The house smells maddeningly delicious in the morning, and I can't wait to spoon it over rice for dinner!
04/24/2020
I'm going to tell anyone who asks that this is my own personal recipe and I don't care what any of you think about it.
08/13/2016
Delicious. Made this as written when hubby was out of town. The (grown) kids and I loved it. Made it again when hubby was back, but since he doesn't eat pork I substituted chicken andouille sausage and smoked turkey leg for the pork meats. Still very good.
02/11/2017
I'm from New Orleans and really don't use a recipe when I make red beans. But since I love Chef John, I wanted to try his way. Outstandingly delicious!
11/22/2018
This turned out so well! I made it in the crockpot - I soaked the beans overnight, drained and rinsed in the morning, chopped and sautéed the other ingredients according to instructions, added them to the crockpot, then let it simmer on low all day and then cooked on high for the last hour or so just to make sure the beans were cooked all the way. I served it with brown rice. Thanks Chef John for such an amazing recipe! I'm glad for another crockpot meal. I'll be making this again for sure.
01/14/2019
oh my delicious! everyone in our family (8 total) loved this dish. We had leftovers but they were gone in 3 days. (That doesn't usually happen with leftovers.) I substituted canned red beans rather than soaking beans overnight. I rinsed them first. Worked great. Once all the ingredients were added to my pot, I boiled them for about 75-80 minute. (A lot less than the original recipe calls for.) We all felt the flavors had cooked well together in that short amount of time. About 1/2 way through the cooking time, I mashed the beans down inside the pot. For whatever reason, that really made a nice difference in taste and texture. Loved it! No doubt I'll be cooking this one up again and soon.
01/23/2017
Excellent! I used a pound of chorizo sausage, soaked some dried kidney beans, left out the poblano pepper, salt & hot sauce, used chicken broth in place of water and didn't have a ham hock. Smelled delicious cooking all day and served up over brown rice was a great presentation. The flavor had a nice spice that wasn't overwhelming. Delicious!
07/13/2019
Two pieces of constructive criticism: 1. I have found that when you use raw dry beans you must soak them, (pref overnight in the fridge), in brine. If I don't, then the skins are VERY tough and no amount of cooking will tenderize that. I use 1.5 tablespoons of salt to 2 quarts of water for one pound of dry beans. 8 hour soak is best but you can go to 12. Then before you start your bean recipe drain the beans in a sieve, rinse and soak in fresh water. Then start your recipe (saute-ing the onions, the sausage, celery etc....) The beans will be ready to go in the pot and simmer by then. 2. You didn't mention what to do with the ham hock. I'm assume just put it in with the bean mixture at the beginning of the simmer process? Otherwise this is a great recipe.!! (AND BRINE THOSE BEANS!!! Try it if you don't believe me. Beans are cheap)
01/15/2017
no changes, will make again and again
01/08/2016
YUM!!! Out of necessity, made it in crock pot, subbed chunk of ham for hocks as store that carries Andouille does not carry hocks, subbed Fresno chilies from salsa garden to use them up, otherwise followed recipe. Wonderful!
01/17/2017
Absolutely DELICIOUS! Flavorful and makes you keep going back for more! Loved this recipe. Thanks Chef John, you never disappoint!
11/30/2016
It was very good, I used a tablespoon of chipotle pepper in adobo sauce, otherwise make it as written.
11/02/2017
I have made this several times and it is always amazing! This last time I just threw all the ingredients in a crockpot on low for 10hrs, and it was just as good as cooking it on the stovetop. I do soak the beans overnight and substituted the peppers for bell pepper, because that's what I had on hand. I also used smoked sausage instead of andouille, and add about 2tbsp of Cajun spices to add the lost flavored from the andouille. I didn't use oil and I also used brown rice instead of white to make it slightly healthier. Great Recipe!!
07/06/2016
This recipe is absolutely amazing! I used spicy Italian sausage because that was what I had, but no changes otherwise. It might be the most delicious thing I've ever made!
07/19/2019
Loved it! We used Chef John's recipe for the flavors but did this in our instant pot as we didn't soak our beans overnight and within 50 minutes we had Red Beans and Rice with NO hard beans.
05/28/2020
Used chicken andouille sausage (10oz package) & 1.5 lbs smoked turkey necks instead of ham hocks because husband won't eat pork. Because that meant much less fat than the original ingredients, and fat is flavor, added several tablespoons of duck fat. Also used 1/3 more of the trinity because my onion came to a full cup when chopped (so needed more celery & poblano to balance). Used dried small red beans (NOT the same as kidney beans) and quick-soaked in salted water for one hour. (Quick-soak = cover beans in cold salted water - enough to reach about an inch above dry beans. Bring to boil. Turn off heat, cover, & let soak 1 to 2 hours. Drain and use as you would slow-soaked beans.)
07/07/2018
We're having a Louisiana dinner night with some friends and I decided on making Red Beans and rice...OMG....this is the best. I made the recipe exactly as it says...no changes. I also made it the night before, and it does taste better the second day. You won't be disappointed. This recipe is definitely a keeper.
01/12/2016
Craving red beans and rice tonight but had to make a few subs. I worked all day so canned red beans instead of dried beans and looking for budget friendly so used smoked lite sausage instead of the Andouille. Also used a little smoke seasoning instead of ham hocks due to the much shorter cooking time. Put on some brown rice while chopping and lovely comfort food with leftovers. Yum.
08/31/2018
This was so delicious. I left out the hot sauce and added just under a tablespoon of Cajun seasoning. I also added a bit more onion and garlic than it called for. My mom doesn't like a lot of spice, so I mixed in a heaping spoonful of sour cream to her plate and she loved it. Super filling and comfort food at it's best. Thanks for the amazing recipe!
08/14/2018
This was very good. It was especially good the next day. I did add cayenne because we like just a little heat.
07/25/2016
Very nice flavor! Switched it up - used canned kidney beans and smoked sausage. Didn't have the ham but the flavor was still delicious.
10/23/2018
Wow. I'll never buy box mix again. Hard to find andouille near us so just made do with smoked sausage, though I think I might try chorizo in the future.
12/03/2018
Made this in pressure cooker and it was pot-licking good, even without the ham hock (couldn't find it here in the U.K.)! No need to soak beans overnight. Just add them with everything and cook on high pressure for 60min. This is a crowd pleaser. Thanks, Chef John!
09/02/2019
Hate to dissent from everyone else's opinion, but... this stuff was spicy. A little too spicy. I like spicy food, but in this case, the cayenne and andouille together stole the show- in a bad way. Good thing I didn't add hot sauce as directed! Frankly, I'm a little surprised no one else commented or complained about the heat. Oh well- like I said, hate leaving the low scoring review, but we (wife and I) were a bit disappointed. Look at me- I had to drink milk from the jug, while I wiped sweat from my brow!
12/02/2017
I used more than a pound of beans to
01/19/2017
This is a keeper.
10/15/2018
I used 1 can each of black beans and kidney beans rinsed well, encased Italian sausage, and Jasmine rice. No...never bell peppers. Yuummy
11/23/2018
Did not include the ham hock but otherwise the exact same recipe. Very tasty meal and with cold weather coming I will make again soon.
10/19/2018
My family really enjoyed this meal. It is very easy to make as long as you have time time. It was a little spicy but adding more rice for those who like a milder flavor was all it took to make it perfect.
06/04/2019
This was some of the most delicious food I've ever eaten!! Honestly can't believe this masterpiece came from my kitchen!!! I will be making this once a month at least!!! The flavors were spot on, I didn't change a thing!!! Thank you Chef John....you sir are a genius!!! :)
09/23/2018
wonderful dish!! I added 6 roasted Serrano peppers for a bit more heat.
01/14/2019
Turns out slightly different each time, but so delicious!
09/12/2018
Wonderful deep flavor
08/06/2020
Holy !! I didn't realize how easy it was to make delicious red beans and rice! I'd compare these to some I've had in New Orleans! Great recipe Chef John!
12/10/2018
If I could give this 10 stars I would. The recipe is perfect as is. So much flavor! My family enjoyed this recipe so much. I will make this again very soon. Thanks for sharing!
08/06/2016
Jeez, this was good.
11/06/2018
Simple and tasty. I did add extra seasoning because that's how I cook. I also split this recipe in half because I was cooking for one.
07/29/2018
Husband doesn't eat pork, so made w/ some substitutions. Andouille style sausage made w/ turkey, smoked turkey leg instead of hammock.... Also used my new instant pot at pressure to shorten cook time. Still came out really good.
12/04/2018
Followed the recipe exactly with the exception of only adding about an 1/8 tsp of red pepper. This will be on the menu from now on. Everyone loved it!
09/13/2017
BEST Chef John! Excellent on all fronts! Company LOVED it and ate every bit. Thought it was funny in the written recipe the beans are left out of the instructions at the point when they should be added to the mix. GREAT STUFF!
09/04/2018
Excellent!
03/02/2016
Perfection.
02/23/2016
Very good! I used pickled jalapeños instead of the poblano peppers because I forgot to buy them, and it worked out well.
06/19/2019
It was very good!
10/09/2018
Made this exactly as stated, better than the New Orleans style restaurant in town! Thanks, Chef John!
11/26/2018
We loved it. Instructions were easy to follow and the recipe turned out delicious.
01/23/2018
Pretty good but what happened to the Ham hock?
02/27/2017
Delicious and spicy!
04/30/2020
Super tasty, I added a bit more spice but I like a ittle more ehat.the recipe as a whole is fantastic. Thank you Chef John, as always, great food!!
02/27/2018
delicious!
04/20/2020
This took a very long time to make especially since I forgot to soak the beans overnight and had to boil, then soak for an hour. But wow, was it worth the time. Delicious. When I tasted it for salt before it was completely done, I didn't think it tasted that great. I was thinking that I wouldn't like it. Boy was I wrong. Once it was done, over rice, it was fantastic. I did mash about half the beans to thicken the whole dish and I think that was a good idea. Made exactly as written/video and I wouldn't change a thing. Without including the hour for the soaking of the beans, the whole thing took about 4 hours to make. Glad I started it early.
03/09/2018
Direct quote from my husband: "This is delicious! DON'T lose the recipe!!!"
10/22/2019
Added more hamhock, and will continue to use recipe.
09/11/2017
This was straight-up awesomeness, and just the ticket for post-Harvey Houston comfort food. The only thing I did differently than Chef John was to not mush up the beans as much at the end to thicken it. I believe Chef John smashes about 50% of the beans, I only did about 20% at most and it was perfectly to my taste as far as chunky/sauciness, and more attractive dish. Enabled the rice to absorb some juices better I think. Definitely recommend using the chicken broth instead of the water. I used good-quality Cajun sausage (easy to get here).
06/18/2019
Didn't change a thing. It was outstanding!
01/19/2018
This I definitely will be making again.Family loved it. Delicious
03/03/2018
This is a simple and yummy dish, only thing I added was 1 cube of Knorr Caldo de tomate (tomato bouillon with chicken flavor)to the required water instead of salt.
10/23/2017
Amazing! I added a jalapeño and extra celery, and
01/12/2020
Yummy. I made this almost exactly as written except for omitting the cayenne since the andouille was plenty spicy. We have a country store nearby which sells wonderful meaty smoked ham hocks which added great depth of flavor. Oh, I did change one other thing. I used a one pound bag of small red beans, which are smaller and not the same as kidney beans.
02/11/2020
This was awesome. I did switch the poblano pepper for bell pepper but added a jalapeño pepper cut in half no seeds. Definitely a make again.
02/18/2019
This is a great recipe just as it is.
10/13/2017
This recipe was very good. I did use green pepper in lieu of the poblano since the Anduille was already spicy. I only gave four stars since the ham hock I used fell apart and left small bones that could have been mistaken for pieces of ham. Of course if I had bitten into a bone it would have been Chef John's fault somehow
04/30/2018
Just like my first taste of RB&R at the Cloister (Treebeard's) in downtown Houston 35 years ago! Doesn't get any better...
12/17/2017
It was the best red beans and rice I've ever had. A restaurant quality meal for sure. I used two smoked ham hocks, because I had it, and I like to party. Other than that I stuck to the recipe to a "T".
09/16/2016
Wonderful. Used diced ham in place on ham hock and smoked sausage links sliced.
02/15/2019
Followed all ingredients but I used the crockpot instead. I soaked beans overnight and sauteed the sausage and veggies a little bit in the morning but then combined with everything in crock pot for 8 hrs on low. Every few hours I took a potato masher and would mash a few beans to thicken it up. It was soooo good!!! I even made homemade cornbread from another site to go with it. I'm already looking forward to leftovers this weekend!!!! IMPORTANT NOTE: It uses less broth when you do it this way - I used enough broth to cover everything in the pot, which was less than 2 quarts.
03/10/2017
My boys liked this.
02/06/2020
I followed the recipe and we loved it. Love Chef John's recipes.
01/25/2018
Most definitely will make again. The only changes I will make is a little less sausage, cut up way too much, and try to get more uniform pieces of it. This truly has become one of my favorites after only making it twice. That's how good it is. Update: I have made his 5 times already. It gets better each time. It has now made it's way into my 30 day rotation of meals.
01/22/2019
Flavorful and comforting! The only issue I had was with the skin of the pablano pepper- during the cooking process, it separates from the flesh of the pepper pieces and becomes an unpleasant and fibrous texture amongst the otherwise smooth and rich bean base...next time (and there will be a next time) I'm broiling or searing the peppers until blistered, and then sweating them, to remove the skin. Overall, excellent recipe.
02/12/2022
Great recipe Mr. Chef. I substituted chicken breast for the ham hock...I just can't do it. I know, the whole purpose of red beans and rice was to use up leftover ham from Cajun Sunday dinner, so I just hope the late Chef Paul won't haunt me.
I don't skimp on Andouille though. Our local supermarket has a great store brand version. Spicy and double smoked... perfect for this dish. Its 14 degrees right now, with a wind chill near 0. But the aroma of the Red Beans and Rice on the stove is filling the house. Ever notice that Cajuns, despite being from the deep south, have created some of the greatest cold weather dishes around?
PS, for those finding theirs too watery, do the traditional cajun technique and mash some of the beans against the side of the pot with a wooden spoon, then stir. It will be thicker and creamier.
09/17/2019
I added a little garlic powder. It is very tasty
08/01/2021
Salt to taste
09/29/2021
It was delicious and my husband told me it tasted the best red bean and rice he's ever had. And he use to live in the south. I would definitely recommend making it!!
06/14/2021
Absolutely fabulous! I did sub canned red beans to skip the soaking and jalapeño peppers for poblano.I can't wait to have it again, it was that good!
12/22/2021
Great recipe, chef John. tks :))
04/06/2022
I prepared this dish precisely as Chef John recommended. Start soaking the beans the night before and you have a very easy meal to prepare the next day. Perfect for a cold night, and very yummy!
11/19/2020
MADE AS IS, DELICIOUS!
10/13/2020
I just made this for the first time. The flavor is amazing, but then who would expect anything else from Chef John..? The one change I will make next time is I'll use less chicken broth, because I'd prefer a more chili like consistency instead of soup. I'll start with 1.5 quarts of chicken broth, and add more if needed. But other than that, this recipe is perfection.
10/08/2017
Fabulous! This is such a wonderful recipe. We love red beans and rice, and Chef John's recipe was not a disappointment. Great flavor, seasoned just right. Can't wait for colder weather to make it again.
03/09/2020
it definitely needs more meat.
09/05/2017
cooked it longer and added some cheddar to melt on top!
08/28/2016
Changed nothing. Delicious just as it is.
05/21/2019
Yummy Soul food, Cajun food, whatever it is, it's great!! I added some paprika to make the rice a pretty yellow colour and Tony Charaches Cajun seasoning because I love it so. As always, a huge fan of yours. I give it five big ones.
04/13/2018
This was sooo good! Since we don't like too spicy of food I left out the poblano pepper and used smoked chicken sausage instead of andouille. I also used the left over bone from my easter ham. My whole family loved this. I will definitely be making this again and again!
03/20/2020
I didn't make any changes as to ingredients or method. I used Johnsonville Andouille sausage. This recipe was delicious and very easy to make. My wife, despite her protestations to the contrary, is taste defensive so she prefers routine and bland meals we've been making for thirty years. Even she loved this recipe. Thank you!
03/22/2019
delish!
09/15/2019
Followed the recipe and everyone loved it. I wouldn't change anything.
02/27/2020
I just made this and I followed the recipe exactly but after simmering for 3 1/2 hours it was still very watery. Another two hours did the trick. It is SO good! I'll be making this again....and again and again!
03/10/2019
I will definitely make this meal again!
01/25/2018
I used smoked sausage and switched out the poblanos for jalapeños. Delicious
05/03/2020
It was delicious!
08/17/2019
I used the recipe as listed with the exception of using andouille sausage made from chicken instead of pork. However, there was NOT a difference in the flavor. This is BY FAR the best red beans and rice recipe I have ever made!!! Make no two bones about it, I will definitely make this again!
05/07/2020
Excellent! I cooked in my Crockpot Express....electric pressure cooker.
02/08/2021
Great recipe. Other than a total cook time of 3 hrs , I cooked for 2. It was delicious and I'd recommend it. In fact, I did recommend it and my sister had the same results. She loved it.
01/31/2021
Very tasty used Chicken Stock. Chopped all veggies small enough that they dissolved into the mix. Turned out fabulous
Source: https://www.allrecipes.com/recipe/241499/chef-johns-red-beans-and-rice/
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