whats the perfect red beans and rice recipe

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Anon09/07/26, 14:03No.22189991

I tried the Cowboy Kent Rollins version and it was really good

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Anon09/07/26, 14:49No.22190025

yellow rice red beans no liquid in finished product.

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Anon09/07/26, 15:14No.22190042

It's called chilli con carne, mein negre

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Anon09/07/26, 15:15No.22190043

It's called a chili with beans and rice

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Anon09/07/26, 15:15No.22190044

pic very much related

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Anon09/07/26, 16:23No.22190164

>soak beans the night before >chop andouille into coins and sear in a dutch oven >remove andouille and dump in diced onion, bell pepper and garlic plus cajun seasoning >cook down until translucent then add a jar of good broth >drain beans and add >lid on and simmer a long time until beans are softening >add back the sausage >start the rice cooker >take the lid off the beans once they are soft and let it reduce >scoop some of the beans out into a bowl and mash them up then add it back to the pot (to help thicken up the sauce) >it should be a pretty thick mixture, if you run the wooden spoon over the bottom of the pot you should see the metal for a moment >put rice in a bowl and spoon the beans over it >enjoy with a glass of milk

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Anon09/07/26, 16:48No.22190198

cooked rice + cooked beans

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Anon09/07/26, 18:59No.22190387

jamaican/trini rice and peas with coconut milk

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Anon09/07/26, 21:04No.22190565

Rajma chawal. Punjabi style. They go heavy on the butter, cream and yogurt. It's basically butter chicken but with kidney beans instead of chicken. Butter makes everything good

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Anon09/07/26, 21:14No.22190573

Look up Belizean recipes. I don't know that the fuck it was but when I was there they could make rice and beans taste so fucking good

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Anon09/07/26, 21:14No.22190574

I've been working on getting a good quick black beans and rice sorted out, last batch I switched from chicken broth to veggie and added ground ginger and it is getting me close. I also swapped onion for onion powder and add green onion at the end, the onions just never get good in this quick cook. It is alright with red beans but I would probably throw in some tomato paste or minced sundried tomato for red beans, only did the red beans once on accident.>sliced andouille, rinsed/washed beans, into enough veggie broth to cook the rice >olive oil >spoonful of black pepper, paprika, onion powder >generous half spoon of ground ginger >half spoon of garlic powder and cumin >add rice when it starts to boil >cover and simmer just until liquid is gone and you smell the rice on bottom starting to toast >remove from heat and let sit ~10 >stir, add green onion, eatThe spoon I use for ~ a cup of rice is probably about a teaspoon, the ratios are what are important, just need to be in the ballpark, sometimes I go less, sometimes more depending on my mood, Oh, avoid sticky rices, use something like basamati and don't rinse it. In this quick cooking all the spices just bind with the starch in sticky rices and the result is not great. Sticky rices are ok if you add extra liquid and cook longer but I much prefer the result from basamati or the like.Next time I make it I am going to try cooking the spices in the oil before adding everything else, or maybe toast them dry.

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Anon09/07/26, 21:21No.22190592

ain't telling you shit ytboi

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Anon09/08/26, 01:08No.22190932

Took you guys advice, they are delicious. Made sure to get as much liquid out as possible. Thanls

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