How to make New Orleans Red Beans and rice

[Music] they will suffer everybody I'm Kelly and today I'm gonna be showing you how to make my delicious New Orleans red beans and rice with smoked sausage and pickle meat in it this recipe serves between eight to ten people and it is one of New Orleans most popular dishes so let's get started here is all what you will need to make your New Orleans red beans and rice you will need 1 pound of Camellia red kidney beans and along with that you will need 2 pounds of Eagles best pickle fork and we normally use this in our red beans down in New Orleans now I have the links to where you can purchase this in the description box you can also use our other meats such as smoked meats like fake tails ham hocks neck bones or even turkey enemy with salt will do for this recipe and along with that you will need 1 pound of DND smoked sausage unsalted butter and for your seasonings you will need one yellow onion celery bell pepper garlic some fresh Italian parsley and bay leaves and pour your additional seasonings you will need some Toni acessories Creole seasoning now if you don't have this you can use as a Duran Skrill season of a slap your mama Creole seasoning and you also need some Chef poppadoms tortilla magic and for the rice you will need any type for long-grain rice I'm gonna be using jasmine rice for this recipe and now we have it chopped 1 yellow onion rinse your celery off before you chop it chop three stalks of celery make sure you remove the core out of center of your bell pepper before you chop it chop one green bell pepper here I have four cloves of garlic we're gonna chop that up and tell it to mince rinse your parsley off before you chop it we're gonna chop the stem off of the parsley I'm gonna Bunch all the leaves together and we're gonna chop that up until it resembles coarse crumbs add your pickled pork into a strainer and rinse it off with cold water now if your pork has any type of excessive fat or anything you're gonna take your knife and you can trim that off now we're gonna cut the pickle pork now as you can see there's the joints along here we're gonna cut everybody every two joints so we're gonna cut in between those joints and that's how it looks when we're done add a small amount of red beans in the palm of your hand now what we're doing here is we're sorting the beans as you can see here there's some broken or even discolored beans you want to remove those and once you're done just drop your beans into the pot and you're going to do this to the entire one pound of red beans at nine and a half cups of water cover with lid now in tradition New Orleans fashion we let these beans soak overnight now what does this do this reduces the cooking times little beans will cook much faster it also helps with the flavor and the texture of your beans now as far as your meat in your seasonings all that you've prepared you just take that place that in containers and place it into your refrigerator and here are our beans the next day as you can see they are much bigger before we get started with cooking our beans we're going to ball our people meat then we're going to braise our meats and saute our seasonings pre-heat your fire to medium-high heat here I have two and a half quarts of water into a large pot let this come to a simmer add your pickled pork now if you're using any type of smoked meat you don't have to follow this step cover with lid let this simmer for one hour by picking meat having a high concentration of salt we must boil the meat first to remove most of the salt it's been about an hour now this is the most important step taste your pork stock to see if it's salty and it should be now with my experiences we're cooking with many different pickle meats I try different ones like savories Richards even of work brisket bones that I've used in my other red beans video I found that those have a much lower concentration of sodium than the Eagles best with those you don't have to follow this step you can add them into your grade beans during the cooking process and it make it red being salty at all turn your fire off reserve two cups of this salted pork stock and we're going to add that into the red beans later add your pickle meat into a strainer pre-heat your fire to medium-high heat in a cast-iron skillet add two teaspoons of oil spread the oil around the bottom of your pan let get hot for one minute add your pickle meat let this sear for three minutes on each side once done remove your pickle meat out of the pan and place onto your serving dish add the entire one pound of the indi smoked sausage into your cast-iron skillet let this sear for four minutes on each side once done remove your DND smoked sausage from your cast-iron skillet and place onto a serving dish add 1 and 1/2 cups of chopped yellow onion 1 and 1/3 cup of chopped celery 1 and 1/3 cup of chopped green bell pepper and 2 tablespoons of chopped garlic stir all your ingredients together let this sear for 12 minutes it's been about 12 minutes now and as you can see our seasonings are a nice light toasty brown color turn your car off we finish searing our meats and sauteing our seasonings let's begin cooking our red beans pre-heat your fire to medium-high heat here we have our pot which with our red beans which we've let soak overnight let this come to a simmer we're at a simmer now give that a quick stir at your pickle meat which we've seared now remember the seasons that we sauteed we're going to add that in there not for our additional seasonings add 1 tablespoon of Tony acessories grill seasoning 2 teaspoons of sharp open arms porty magic 1/4 cup parsley and four bay leaves stir all your ingredients together cover with lid let's simmer for 1 hour it's been about 1 hour now give this a quick stir and as you can see our red beans are turning up nice creamy looking good now remember that salted pork stock that I told you to reserve add two cups of that in here chop your DND smoked sausage and add it into your red beans give this a quick stir cover with lid let's simmer for 25 minutes spend about 25 minutes now and our red beans are done turn your fire off now for the final step add 4 tablespoons of unsalted butter let the butter melt into the beans once the butter has melted stir all your ingredients together now the butter will not only give your beans flavor but it will also improve the texture of the beans as well let's start on the rice pre your fire to medium-high heat here I have 2 quarts of water in a medium sized pot let this come to a simmer add one cup of rice give this a quick stir let this simmer for 8 minutes it's been about 8 minutes now I'm gonna taste the rice to see if it's at our desired texture and it is done turn your fire off add your rice into a mesh strainer rinse your rice with cold water return your strainer with rice in it back onto your pot and let's sit for about one hour before serving here is the final presentation and there you have it red beans and rice made by a New Orleans native if you like my channel you can subscribe to it you can also check out this recipe along with all of my other recipes as well as contact me or donate to the channel visit w-w-w calendars calm you can also like follow or contact me on facebook and on instagram under the name charlie the cat Andrews stay tuned as Charlie's taste test is coming up next nasta the chillies face death I love me some really beans and rice on Monday [Music] the red beans are nice and creamy not too thick just right you can taste the flavor of the pickle meat with the smoked sausage all the seasons that we panic and then neck butter just gives it a little extra flavor very very good I just love my city food like in my opinion there's nothing like New Orleans food I mean I love it and that's it I hope you all enjoyed the video so until next time take care and I hope you all have a blessed day peace [Music] [Music]

Channel: Charlie Andrews

Views: 230,041

Rating: 4.9237418 out of 5

Keywords: Red Beans and rice, New Orleans red beans and rice, New Orleans style red beans and rice, Cajun red beans and rice

Id: 3Cx6UxjcT0s

Length: 13min 56sec (836 seconds)

Published: Fri Jul 13 2018