Jolt Country

I always like them, but never make them. We went to Pappadeaux for our combination Father's Day/Kathy's birthday special dinner, and I had the red beans & rice as a side dish and that might have been the single greatest thing I've ever eaten.

So now, this is the thread where we try to make the world's best red beans & rice.

If anyone has experience, all suggestions will be considered and respected. There are many recipes on the internet, but we want the best one for this project.

Let's go! Let's enjoy... RED BEANS & RICE!

One of my favorite dishes! I know nothing about how to make them. I get them in a box sometimes because I am so desperate!

How can we make them well?

We have to figure it out! Together!

I guess you start with red beans. Is basmati rice going to be ok?

I have jasmine, so will use jasmine. This is going down tomorrow.

Clash did his but didn't cook it long enough. He don't know how to cook. I'ma cook the shit all fuckin' day.

All he had to do was not touch it for longer!

This thread is over, and I win.

Here is the recipe, which I just kinda pulled together from various sources and made up my own thing.

1 lb kidney beans, soaked overnight and drained.
1 onion, 1 bell pepper, 2 celeries, small dice.
1 tsp each of garlic powder, onion powder, dried oregano, "cajun seasoning", paprika, salt, papper.
3-4 bay leaves.
10 cups water
12 oz Andouille sausage, sliced thin.
1 smoked hamhock.
4 tbsp butter.

- Melt butter
- Saute sausage for a few minutes until browning
- Add vegetables, saute for a few more minutes until softened
- Add spice mix, stir for 30 seconds.
- Add ten cups water, hamhock, and beans.
- Simmer uncovered for two hours.
- Remove hamhock and bay leaves.
- Mash some beans against the side.
- Simmer another 30 minutes or until it's perfect.

Fuck you, eat deez beenz.

Soaked?? Real beans!!

I bought a package of Zatarain's rice and added beans to it for lunch. And then dumped the last half on my carpeted floor today.

Negative!!!!!!!!

I feel Ben deserves our praise for bringing us yet another Ben's Famous culinary creation.