good morning youtube all right you're gonna love me for about what i'm about to show you i'm gonna
show you how to make my kid's all-time most favorite thing we're making red beans and rice
i mean i get this stuff requested like days ahead mom is on your schedule hey you got this handled
yeah i got this handle you're gonna love it all right let's cook y'all we got a family to feed
all right you can use canned beans if you have to i will say in this case
beans make a much better dish all right so i've got a pound
of red beans now also if you're a little more organized or actually any more organized than
i am you will do the step i'm about to do a little bit differently all right you know what's funny is
normally beans that come nowadays are so clean you don't have to pick them these however these
are actually broken pieces of bean but just in case it was little little bits of pebble
i want to make sure they're not in there anyway give it a quick look
didn't mean to denigrate agriculture beans come super clean all right so ahead of time if you get
organized to start this the night before soak your beans overnight that just means stick them in a
pot pour water on them soak them overnight that was eight cups of water now i am not organized
and i discovered a few years ago i actually kind of like this way better i'm gonna brine my my
beans so this is about a quarter cup of kosher salt and before you panic we're going to get rid
of most of that salt so here's what we're going to do with this step we're going to bring this
up to a boil we're going to let it boil hard for a good minute or two then we're going to turn it off
and walk away we're going to let it sit for an hour okay then when we come back we're going
to drain that off and then we're going to start actually cooking the beans right now we're doing
the cheater way of not having to pre-soak we're brightening i like it this way make a website
all right here we go so our beans sat for an hour and all i did was drain the water off okay
i love my big purple pot but it's heavy all right so we have a few things going on over here
let me get my heat going in my other pot okay so we drained off all that heavily salted water
put 8 cups of water right back in here
we're going to crank this up bring that back up to a boil with clean fresh water
and then over here in this pot one big fat ham hock okay he's coming over here
and we're also adding a couple of bay leaves
and to this same pot let me show you this
how come my little organization never works all right so we have smoked paprika
this is amazing about half that's i don't know how much is that two teaspoons half a teaspoon of
cayenne pepper about a tablespoon of dried oregano a good teaspoon and a half of crushed red pepper
and then this is two teaspoons nope sorry two tablespoons of um what is this tomato paste okay
this all comes over here and then this is just going to sit here for a little bit you could do
all of this in one pot i kind of just want to jump the gun a little move things along get a little
faster ricky's here he's hungry he's stuck in the whole situation all right so once our oil is hot
i have a couple of couple of teaspoons of olive oil in there and i have two pounds of andouille
sausage that i chopped up i have in the past use pulse pulp kielbasa polska kilbus how do you say
that ricky is that right did i just butcher that polska kielbasa yes i've used that in the past
if i didn't have on dewey or ricky and i were telling you how tight the budget used to get
and it would get tight um use what you have now they might revoke your cajun card so
i'm just telling you if you have to do that if not use andui okay all right so all i'm going to
do is let this uni kind of just brown everywhere and i'm going to give that a stir and then i'll
come back and give it a stir and then we have here our trinity okay so onion bell pepper and celery
and a whole heaping bunch of garlic all right so this is coming up to a boil wait you can't see it
that's coming up to a boil this is going to get nice and brown all over
other than that we're just kind of hanging out and talking to ricky because we like to do that
all right so we back browned off our andouille and i just pulled that out
and i have oh that's hot i have a lot of the oil that rendered out of the andouille over here
in my purple pot you can't see that either
there there's oil in there i promise so there's only a little bit of the olive oil the rest of
it came out of the andouille and it's loaded with flavor so don't toss that all right so our onion
three or four stalks of celery but they were kind of stingy stalks and then one bell pepper
and that goes in here i could have come up with a more efficient way to do that but i didn't
and our pot of beans over here with a ham hock and
everything that's happening over there that looks just about right that has come up to a boil
once we have everything in here then add your garlic so that it doesn't scorch
there we go all right same thing y'all give it some 10 minutes
i love when your kids get to the point where they can explain to each other what bad words are so
the older one just you know passes that knowledge down to the younger ones perfect we could just
okay so let me get this situated a little because that's heavy all right so here is our big pot
of beans with our ham hock in there and we are going straight in there with all of our sausage
and the juices that came out of the sausage there we go and then
get something else so i don't burn my hand
and then straight in you can smell the smoked paprika
and we pretty much all the brown bits on the bottom of that pan from the sausage was pretty
much deglazed by the liquids that came out the vegetables so we captured all of that flavor
and this is all we do for a little while we simply let this simmer uncovered
until the beans are tender probably an hour and a half maybe two hours
uh if it starts running low on water put a little more in there
i like it not to be covered i think the gravy broth pot liquor situation it tastes a lot better
if you just leave the top off okay okay perfect be back hour and a half maybe two all right so
i went to the store to get something and you noticed that half my beans and rice disappeared
i have a house full of teenage boys okay so take that ham hock actually it's fine if you don't
do this but if you want to be like super legit southern cook you take this ham hock and you're
gonna shred the meat off of it okay so this is just a piece that came off of there see that
we also broke my tripod so now ricky's having to hold it
so if we get a little janky and wobbly sorry okay all i'm gonna do take the oh my god that's good
let's take this ham hop you see how the shred that's it i'm gonna do that shred this up
we're ready waiting on rice to be ready because we cooked one batch of rice and then i turned my
bath on it so now we have to cook another batch all right anyway i'll be back here in a minute
okay so now we are on our second batch of rice
and you notice i have even fewer beans than i had a minute ago this was probably a gallon and a half
it's fine i will say this is one of the kids favorite all-time recipes food dishes you name it
cause it's just amazing okay okay all right now calm down i'll come down
let me grab a spoon i think ricky's had about four bowls one red beans and rice
i'm gonna get a picture of this one so i'm actually gonna sneak a bite out of the pot
boom that's how you do that right there