By PanNan on May 10, 2005
Photo by Chef shapeweaver �
Photo by Chef shapeweaver �
"This recipe is quite a favorite at Treebeards' restaurant in Houston. It's posted in response to a request. Cooking time does not include the pre-soak or pre-boil time. To make it South Beach friendly, substitute low fat turkey smoked sausage for the regular smoked sausage, and serve with brown rice."
Serving Size: 1 (534 g)
Servings Per Recipe: 6
"I was very pleasantly surprised with this dish! I've never had red beans and rice before and never really desired to try it; but it was requested to try to find a recipe that we might like. Baby Kato's picture made me want to try this one. I made exactly as written and had wonderful results. This was not spicy at all. I only had one kid who didn't care for it, but she ate it anyway. I topped it with cheddar cheese only as I was out of green onions. This may be hard to believe, but I have never, never worked with dry beans of any type before. So when the first step said to sort beans, I was asking myself, "what am I sorting for?" After a quick Google, I found out that there can be foreign material in with the dry beans such as rocks or dirt. You also want to dicard any shriveled or mysterious looking bean. So for those that may be like me and never knew this; there you go! Although, there is a high chance that I might be the only one out there. :) Thanks for sharing this wonderful dish. We will make this again! Oh yeah; we didn't have any gas issues with this either. That was another pleasant surprise. I had the Beano ready just in case, though. :)"
"One of the many things I miss about working in Downtown Houston is eating this meal at Treebeards in the old church building. If you ever make it downtown...Treebeards is not to be beat! I make this all the time and we love it. I actually own a Treebeards Cookbook...love it...and the only difference in your posting is that the cookbook says to round the teaspoons of thyme and oregano. I personally do two additional things: one I add a hamhock when I add the onions and I Don't stir them very much, just let them cook. YUM!!!"
"This is my family's favorite red beans and rice recipe! My boys hate pretty much everything, but are super happy when I make this. To make this dish even easier, I throw all the ingredients in a slow cooker for the day. The beans have been pre-soaked, and I use brown rice. Thanks PanNan!"
"One of the best beans that I have ever had. So glad to have found it and learned about Not stirring them alot. I think I stirred them a total of 4 times."
"I made these using black beans instead of red kidney beans because that's all I had in the pantry, and they came out fantastic! I wouldn't change a thing."
"This was amazing! I'm on vacation in south carolina and wanted to try this with FRESH shrimp so I only added 1/2 pound of smoked sausage and then added 1/2 of fresh shrimp! also didn't bring oregano or garlic powder with me but did have some creole seasoning so I added 1.5 tsp of that. My husband and I devoured it!"
"Terrific inexpensive and easy meal. I used smoked turkey wings(put them in at the beginning and took them out just before service, pulled the meat off the bones and chopped it, then returned it to the pot). Served this over brown rice. Everyone really enjoyed this supper dish. Thanks for posting this."
"I have always loved red beans and rice. After I married my husband who is from New Orleans it has been a staple meal. We LOVE this recipe and so does his other fam. from N.O. Only thing I do differently is add a ham bone or at least a good chunk of ham to cook with the the beans. I also use red beans in place of kidney. So easy too! I throw it all together and when we get home for work its done."
"Wow! This is just a red beans recipe but, wow, it is really good. It has a wonderful depth of flavor! The only thing I ran into was a need to add more water. I wound up adding an additional 2 cups but in retrospect I think I only should have added 1 cup. Next time I'll try that! THanks for the wonderful recipe!!!!"
"This was so good! My husband had never had Red Beans and Rice and he was pleasantly surprised. I used 2 cans of kidney beans and added extra water and about a cup and a half of rice to my crock-pot. I was gone for the evening and wouldn't have been able to prepare he rice separately. I also substituted 1/2 a tsp of salt with seasoning salt to cut the sodium a little. This was delicious and one of the best Red Bean and Rice recipes I have ever had! Thanks."
"11/2008 AMAZING! I have been on a quest to find an easy & yummy RBR recipe. I will stop here.<br/>I halved the recipe using (2) 15oz cans of red kidney beans- rinsed, 2 cups water, 14 oz. smoked turkey sausage, all the other specified ingredient amounts (less salt), then let it simmer away for a few hours to desired consistency. YUM! Thanks PanNan! 12/2014 We can't get enough of this. My 1streview made no sense so I edited it. Love this dish"
"This was outstanding however like most folks, I had to adapt and improvise here on my assignment in Kazakhstan.<br/><br/>I found salt pork (not the easiest thing to find in a predominantly Muslim country), and used that to saute the onion, celery and bell peppers, using raw garlic as opposed to garlic powder. From there, all else was the same, and the result stuff rocked."
"Good eaten'. Rather than kidney beans, I used small red beans. Added a hunk of jowl bacon for flavor. Cook time was a bit longer than in the recipe, even after soaking the beans for 18 hr. Other than those changes followed recipe closely. Flavor was good. Not quite hot enough for me, but about where my wife likes the heat. Few splashes of hot sauce after serving remedied that!"
"Okay, doctored this quite a bit, but a beauty of the dish is that it's so easy to adapt to whatever is in your pantry. Feel free to leave things out, add other stuff in, keep the seasonings relatively true to the recipe, simmer for an hour, pay attention to the water/broth level while it's cooking, and you should be happy with the result."
"Close to being too hot for us but OMG SOO GOOD!! And very easy. It just takes time. Delicious!! Made for ZWT9 for Mike & the Appliance Killers for the HolyTrinity Challenge. Thank you!"
"I made this in the crockpot. The only substitution I made is to use Soy Chorizo so the vegetarians coud eat it too. Everyone seemed to enjoy it. Thanks for a great meal on a cold winter day."
"What a WINNER of a recipe. We loved this dish. I did add 2 lbs. of smoked sausage but otherwise followed your instructions. My house smelled heavenly while this was cooking. DH liked it so much he took the leftover out of town with him to eat at his job site!!! Thank you so much for sharing with us your recipe."
"I LOVE Treebeard's Red Beans & Rice. I don't live in Texas anymore so I have to make my own.....this recipe is great. It's easy, the flavors blend together well and it has just enough spice. I use more than 2 celery stalks but everything else I keep the same."
"Delicious red beans and rice! Surprised my DH with these wonderful red beans today and he loved them. I have eaten at Treebeard's restaurant many times over the years and these red beans are a favorite on the menu. I used Burton's jalapeno sausage and it was a really nice addition - reduced the cayenne a tad. Served these beans with rice and some delicious hot rolls. Will definitely make this dish again!"
"I love this recipe! My attempts at Red Beans and Rice before making this recipe were quite disappointing. Wow is all I can say! The smell of this cooking is amazing, and the taste is not at all disappointing. You can use red beans or kidney beans, and you can adjust the seasonings to make it as spicy as you prefer. Definitely a staple in my repertoire!"