#Red beans and rice full#

One of the secret weapons to making luxuriously delicious beans is using lots of fresh, juicy, and very ripe tomatoes. Now let’s talk about ingredients: Notes on Ingredients for Your Red Beans and Rice (Imagine them soaking in a hot tub for a very long time.) Towards the end we will bring them to a simmer but initially it will be slow and steady. The most important thing to remember here is that we are mainly going to expose these beans to a low and even heat. Now that the beans are nice and plump and easier to digest, it’s time to cook them. You can then use that reserved water to water your plants! I use it for the plants on my front porch. After that overnight soak, make sure to pour that water off into another bowl and give the beans a good rinse. When it comes to soaking the beans, the main reason for doing this is to help remove the phytic acid which can be hard to digest. I personally like to cook my beans for a good 9 to 10 hours so keep that in mind. Do note, I definitely recommend starting this recipe earlier in the day (like in the morning or very early afternoon). This is the perfect reward after getting that kind of work done. Point being, there are always things you need to catch up on around the house whether it be cleaning, organizing, or even computer work. By the end of the day, you have a very satisfying meal that is absolutely perfect served with rice. The whole story of red beans and rice is when you are doing loads and loads of laundry, you can have a big pot of beans cooking on a low heat and cook them all day long, stirring every so often. I suggest making this recipe when you know you are going to be home all day, in particular on laundry day which is what New Orleans folk like to do and have been doing for ages. That said, instead of looking at this recipe like a quick weeknight meal, look at it as a fabulous opportunity to multi-task and then have enough food to create many meals (or enough for a large group!). But because these beans are treated with so much love and attention, I truly believe that they make the best red beans ever. Furthermore, most of the time that this recipe calls for is inactive or doesn’t require a lot of attention. It’s all done in one pot and almost all of the ingredients are pantry friendly. And to be honest, the instructions are very straightforward and not complicated at all. Instead, I embrace the fact that this recipe forces you to slow down and take your time. Could you also use a crockpot or instant pot? Sure! But that’s not how I do it. Calm down and hear me out.įirst off, if this seems like too much time, you don’t have to make this recipe! You can easily go buy a can of cooked red beans, doctor them up with the same seasonings and spices (or just a few) I have listed here and maybe add some sauteed onions and you’d still have some delicious beans.

#Red beans and rice full#

I know, I know, that means we’re talking about a full 2-day recipe. (And I even like to cook my beans even longer than 8 hours!) The real trick? These beans are best served after they have been refrigerated overnight and then heated back up.

With 8 hours of soaking and an additional 8 hours to cook, we’re looking at around 16 hours for this recipe to come to life. Now, these red beans and rice definitely take a long time. These are two completely separate recipes!). (Not to be confused with the Red Beans in my cookbook which, although similar, are also very different. These red beans and rice are a labor of love but oh, are they worth it! The end result is a big pot of thick, creamy, savory, and delicious red beans with a complex flavor that will have you craving more and more.