Wolfie....what the secret to good red beans and rice ?

What brand of beans ?

And any of grandmas secrets to making this dish .

Going to give it a go tomorrow.....and Thanks

Actually never been a fan of red beans and rice. Don't think I've ever cooked it either lol. Was one of those deals mom would cook and leave on the stove for us when she had a long day. I'd be happy to ask her though will say though ,gots to have some hot sauce with them

Camellia brand beans but I don't know if they sell them up there in Yankee land, lol.

Not wolfdog but if I may chime in.

Long grain parboiled rice.

Your choice of small red or kidney, I prefer small red. Camellia brand is traditionally popular but I get by with any.

Your choice of sausage is one of the keys. You want something with an andouille flavor profile if not texture. I prefer Conecuh brand out of Alabama with has the spice heat but is finer ground than a traditional andouille which is chunky. And cut it small, I split then cut in 1/4" slices. And a good chunk of smoked pork, tasso ham if you can get it, hocks otherwise. You will need to adjust seasoning if using tasso as it is seasoned.

Final texture is a personal choice. If you want it more creamy cook until beans are soft and mash a few.

And Tabasco, you definitely need a shot of tabasco in there. The vinegar in it is important.

She also said dark red kidney beans is what she uses

This is the recipe I use:

LMAO ! That was awesome Wolfdog...much appreciated !

Tell Mom ..I said thanks

1 lb Conecuh hickory or any good andouille smoked sausage split and cut
1 large or 2 medium yellow onions diced
1 large bell pepper diced
3 stalks celery diced
6-8 large cloves garlic minced
3 bay leaves
1 T cajun seasoning, I prefer Tony Cachere's
1 t Tabasco or more to taste
2 large meaty smoked ham hocks or 1 lb tasso
6 cups water
1 lb red beans sorted and rinsed

Prepared long grain rice for serving

Soak red beans 6-8 hours in water to cover

Brown sausage in large pot. Set aside. To the pot add the onion, pepper and celery (the trinity) saute until starting to soften. If needed add a dab of bacon grease if not enough from the sausage. Once softened add the garlic and bay leaf and saute a minute or so longer until aromatic. To this add the hocks or tasso and water being sure to scrape up the bits on the bottom. Add the drained and rinsed beans. Toss in the seasoning and Tabasco. Bring to a boil then reduce to low and cook for an hour and a half. Add sausage and go for another hour until beans are soft.
Prior to serving pull the bay leaves and hocks. Let hocks cool and bone out and chop the meat discarding skin and bone. Add meat back to the pot. Adjust seasoning.

Serve over rice. Green onions and cornbread go well with this.

X2
Ya can never do betta than mom's cooking

Mom sounds like a peach!,

I don't use can beans I get the plastic bag of beans taste much better.

About the only canned beans I use go into chili or pork and beans to make baked beans.

Up here...this is what I found ,for Cajun spices

I just go to Popeyes Chicken for mine...lol
Nessy, better stock up on some extra TP...you are going to need it

Dish came out amazing ! Thanks for all the input

Will be making it again

Sorry SJA, but your recipe is an imposter. No tomatoes in Red Beans and Rice, reference the other two recipes.

I guess I should have said I modify some recipes I use? Recipes are base line ingredients as far as I'm concerned, I adjust as I like. :-)

I have a feeling I know what Tonys is from wolfies mom - Tony Chacheres seasoning - it is good stuff!

She is lol

Btw she's said she's happy if came out good !