Born and raised in New Orleans and still living here. This is literally a 100 percent perfection how to cook red beans. And I’ve used this exact seasoning combo and it was excellent🎉cap full of some crab boil tossed in goes a long way.
I'm from Lake Charles, LA (southwest Louisiana) and I approve this message! Looks good. great job! Those pots are almost identical to magnalite. I have both. these are made in Mamou, Louisiana.
Well I'm born and braised in New Orleans, we normally use pickled pork and smoked sausage, I bring it to a boil then simmer it for 6 or more hours then smash some on the side to make them creamy and thick, tradition is RB&R on Monday since that was the wash day in the past and this allowed the women to put it on and be able to wash clothes the whole day without having to mess around with cooking. Try it that way next time, good work brother
What no hot sauce, I could tell you were thinking about it. I'm duplicating this recipe tomorrow but don't have your seasoning so going with the traditional Old Bay and the Garlic Herb version. I have fresh and pickled jalapenos so will add a touch of each as well. Hopefully it will fall into one of the "right ways" since you have me craving this so much. I am in luck to have Sigi's world famous sausage factory here as well and their in house Andoui is amazing. Luckily I bought some Chorizo there as well having no idea you were going to do a Chorizo queso dip next. Great minds
@@HeathRilesBBQ It turned out to be exactly what I was craving and not only that the house smelled amazing. I use several of your Amazing rubs, just didn't have the patience to wait for these 2 before I made this dish. I did order them so I will have them next time. 😋😋
Heath, the fact that you are using New Orleans own 'Camellia' red beans shows you know what you are doing. If it ain't Camellia then they are not Louisiana red beans. Ya heard me?!?!?!?!?!? LOL!
So this is basically poor man's chilli on white rice. Way too much effort and money for a side dish that people will eat two spoon fulls of and happily move one to the next dish. If this guy thinks this is a main course, well, bless his heart. Even funnier, I can't tell if this guy is a pot salesman or a chicken broth salesman.First he can't stop talking about some odd shaped pots that supposed everyone needs at least two of, then he adds 5 quarts of chicken broth? Really? That stuff is flavorless and full of salt. Just use water and some Better Than Bouillon. The flavor is far better. So, save yourself a bunch of money and the pain of hauling all those quarts of over priced salty water to your house. This guy needs to move out of the south for a while and discover what good food actually tastes like. Just wow
Make it how you like it, Jason. Add whatever ingredients you'd like and cook it on whatever you prefer. I was just explaining what I'm cooking with and why. I say in every video to cook with what you like and how you like. Red Beans and Rice is an entree. Take a visit to Louisiana.
@jasonschultz9570 you obviously are from somewhere where you don't understand comfort food or you just never had it. While I'll agree to either use water with Better Than Bouillon (or just water and season it how you like it), I think it was unfair to criticize Heath for his way of preparing a GREAT entree (not just a side). Regarding his promotion on pots, perhaps everyone is not on your level of culinary skill sets and know what to cook red beans in. Bottom line is, don't knock it until you try it (your way). If you ever go to Louisiana, you'll find that red beans are a staple in that state and is on everyone's menu on Mondays.
@@HeathRilesBBQ follow you religiously. I’m also a dyed in the wool New Orleanian. You are correct, red beans, like gumbo, can be cooked a million ways. However, true red beans and rice start with a roux. I’m going to try this, but with a roux as my base and less chickens broth. This technique you’ve shown lends more to a soup type recipe. I’m sure it brings the flavor which is most important. Thanks for sharing your take on a traditional entree typically served on Mondays (aka wash day) in New Orleans!
I have made at least 20 different things that you have made in your cooking is legit! Thank you so much for all the great ideas! Semper Fi
Thanks, Michael!
The garlics the pope!
Yes!! Country Pleasin. Is some darn good sausage. Best Store bought in my honest opinion!!
It’s called Balanced Cooking!! 🥃
That's it!
This looks delicious! Very well done! Thanks for sharing!
Thanks for watching!
Born and raised in New Orleans and still living here. This is literally a 100 percent perfection how to cook red beans. And I’ve used this exact seasoning combo and it was excellent🎉cap full of some crab boil tossed in goes a long way.
Thanks! Glad you enjoyed the video.
That Shun boning knife 👌🏻Great content as always!
Thanks!
I'm from Lake Charles, LA (southwest Louisiana) and I approve this message! Looks good. great job! Those pots are almost identical to magnalite. I have both. these are made in Mamou, Louisiana.
Thanks!
Amazing meal. One of my favorites sir. Another great video
Thank you very much!
Lawdy Miss Clawdy does that look AMAZING! Fantastic cook Heath!! I’d knock me back 2 bowls of that!!
Appreciate it!
Looks delicious! Will definitely give this a shot . Well done sir!
Hope you do! Thanks.
Thanks for adding the pope I love the garlic too 👍 awesome recipe.
Appreciate it! Thanks for watching.
Them some Gooooood lookin whistleberries!!!!
Appreciate it!
Made this recipe last week. It was phenomenal.
Awesome!
Well I'm born and braised in New Orleans, we normally use pickled pork and smoked sausage, I bring it to a boil then simmer it for 6 or more hours then smash some on the side to make them creamy and thick, tradition is RB&R on Monday since that was the wash day in the past and this allowed the women to put it on and be able to wash clothes the whole day without having to mess around with cooking. Try it that way next time, good work brother
Thanks!
I learn so much from you
I'm glad you're watching and learning!
Love ya sir! I get the Country Pleasin' sausages at our local Superlo in Southaven, and that sausage does NOT disappoint!
Great sausages! Love to use them in any gumbo or red beans and rice dish I make.
Genius oil trick 👌
Thanks!
I am going to try this I never had any thing like this before remember iam from the Noth ta
I hope you enjoy!
What no hot sauce, I could tell you were thinking about it. I'm duplicating this recipe tomorrow but don't have your seasoning so going with the traditional Old Bay and the Garlic Herb version. I have fresh and pickled jalapenos so will add a touch of each as well. Hopefully it will fall into one of the "right ways" since you have me craving this so much. I am in luck to have Sigi's world famous sausage factory here as well and their in house Andoui is amazing. Luckily I bought some Chorizo there as well having no idea you were going to do a Chorizo queso dip next. Great minds
Sounds great! Hope you enjoy and maybe you can get your hands on some of our rubs soon.
@@HeathRilesBBQ It turned out to be exactly what I was craving and not only that the house smelled amazing. I use several of your Amazing rubs, just didn't have the patience to wait for these 2 before I made this dish. I did order them so I will have them next time. 😋😋
Awesome! Thanks for all your support, and I'm glad you enjoyed.@@kennybaumann2117
Im gonna have to try that for sho
Hope you do!
This looks awesome. For upcoming episodes got anything that boosts immune system for recipes? Outbreak of pneumonia going on around here.
Looking good Mr Heath. I’m betting you used a Bounty for the quicker picker upper.
Think it may have been some paper towels from Costco.
Link to that big pot, thanks
In the description!
@@HeathRilesBBQ yes!
Not bad atall. I'd smash a bowl without a doubt. Big fan of some smoked turkey necks thrown in mine.
Thanks! Sounds like it'd be good.
For a split second i thought he was gonna drink the stock hahaha
Only thing I wanted to drink was a gold top while I was waiting on it to simmer! 🤣
When can we get one of those hoodies?
We're not selling them currently but maybe soon!
Heath, the fact that you are using New Orleans own 'Camellia' red beans shows you know what you are doing. If it ain't Camellia then they are not Louisiana red beans. Ya heard me?!?!?!?!?!? LOL!
Got that right!
Looks great but you need some of Malcom hot sauce
Would've been good!
So this is basically poor man's chilli on white rice. Way too much effort and money for a side dish that people will eat two spoon fulls of and happily move one to the next dish. If this guy thinks this is a main course, well, bless his heart. Even funnier, I can't tell if this guy is a pot salesman or a chicken broth salesman.First he can't stop talking about some odd shaped pots that supposed everyone needs at least two of, then he adds 5 quarts of chicken broth? Really? That stuff is flavorless and full of salt. Just use water and some Better Than Bouillon. The flavor is far better. So, save yourself a bunch of money and the pain of hauling all those quarts of over priced salty water to your house. This guy needs to move out of the south for a while and discover what good food actually tastes like. Just wow
Make it how you like it, Jason. Add whatever ingredients you'd like and cook it on whatever you prefer. I was just explaining what I'm cooking with and why. I say in every video to cook with what you like and how you like. Red Beans and Rice is an entree. Take a visit to Louisiana.
@jasonschultz9570 you obviously are from somewhere where you don't understand comfort food or you just never had it. While I'll agree to either use water with Better Than Bouillon (or just water and season it how you like it), I think it was unfair to criticize Heath for his way of preparing a GREAT entree (not just a side). Regarding his promotion on pots, perhaps everyone is not on your level of culinary skill sets and know what to cook red beans in. Bottom line is, don't knock it until you try it (your way). If you ever go to Louisiana, you'll find that red beans are a staple in that state and is on everyone's menu on Mondays.
@HeathRilesBBQ Hey man, I was a little harsh. I appologize. A bad day ended in some cheap whiskey and some youtube. I shouldn't take it out on you.
@@HeathRilesBBQ follow you religiously. I’m also a dyed in the wool New Orleanian. You are correct, red beans, like gumbo, can be cooked a million ways. However, true red beans and rice start with a roux. I’m going to try this, but with a roux as my base and less chickens broth. This technique you’ve shown lends more to a soup type recipe. I’m sure it brings the flavor which is most important. Thanks for sharing your take on a traditional entree typically served on Mondays (aka wash day) in New Orleans!
All good, brother 🤝@@jasonschultz9570