Reviewed: Nov. 18, 2009

This recipe was okay. Not the best red beans and rice I've ever had.

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JBEVEL

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Reviewed: Nov. 12, 2009

Great southern recipe, just needs more salt.

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mandido

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Reviewed: Nov. 11, 2009

Absolutely fab meal, the red beans are given a new lease of life in this recipe. Being a head chef for some 25 years now at a top london restaurant i was pleasantly taken aback with the final outcome. A meal for all occassions thats filling, warming and wholesome throughout. Paul..

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BBQ Pablo

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Reviewed: Nov. 10, 2009

I would give it 5 stars based on the aroma alone! I had to feed a lot of people and didn't have enough kidney beans to triple the recipe, so I mixed in 1 lb. black beans with 1 lb small kidney beans and 1 lb large kidney beans. Also, had to use turkey sausage (doctors' orders...). With these changes, this recipe is a 5. Without them it would probably be a 7! Thank you, Miami!

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Wuxxler

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Loganville, Georgia, USA

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Reviewed: Nov. 5, 2009

The leftovers taste even better!

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Nabela H.

Home Town: London, Greater London, England, U.K.

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Nov. 4, 2009

The only change I made was substituting chicken broth for the water. It turned out great! No need to add salt.

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leslie

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Reviewed: Nov. 2, 2009

I use the recipe and it worked really well for me. I also used Zatarain's Creole Seasoning for Taste but other than that, I used everything from the recipe. Thank U Much!!!

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Monique

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Reviewed: Nov. 2, 2009

Great meal for cheap. Cooked it on the stove all day for the flavors to mix. Yum!

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kristi b.

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Reviewed: Oct. 30, 2009

add 4 chicken Bullion cubes and it is a 5.

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Suz

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Reviewed: Oct. 23, 2009

I feel bad having to review this without actually being able to make the recipe as given (can't get my hands on sausage) - but what I did make was simply marvelous. Had to use spicy italian sausage (only 2, crumbled) and small red beans (not kidney), but the flavors were simply fantastic. Served with cornbread and salad and stumbled off to bed will full VERY satisfied tummy. Wonderful.

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Litegal1

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

I loved it. My husband said it was good but wouldn't eat the leftovers... not too surprising. My daughter wouldn't touch it because of how it looked. Lol.

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Beth

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

Loved it! And I'm usually not a huge fan of kidney beans.

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Jen Cardenas

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Lyndhurst, New Jersey, USA

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Reviewed: Oct. 1, 2009

Really good! This recipe is the real deal. I did add a 1/4 can of tomato paste and 5 beef bullion cubes just to make the broth a little richer. It is a great recipe. Thank you!

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kindred

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Reviewed: Sep. 16, 2009

Perfect, easy recipe. Substituted turkey sausage and left everything else the same. Husband loves.

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coleprays

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Reviewed: Sep. 2, 2009

These were really good, the only thing my husband said was that it reminded him of pinto beans(he's used to them out of the can), i however, can't complain, they were delicious. I had to stop myself from going back for a 3rd bowl. Great as left overs too. I served it with the buttermilk cornbread from this site.

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Cswitz

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Reviewed: Aug. 29, 2009

This is about as close as you are gonna get to the authentic stuff. Per six cups of water I used 4 chicken boullion cubes, I also added a teaspoon of chili powder and half a teaspoon of cumin. I also used two cans of kidney beans instead of dried beans since that is what I had on hand. Aside from that I followed the recipe...good stuff, thanks for the recipe it is a keeper for our house. Oh yeah I strained out and mashed half of the beans toward the end of cooking and returned to the pot for the creamy consistency.

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Aug. 29, 2009

Fantastic. Everyone complaining about the dish not being salty enough, when you add the water and the cooked veggies to the beans, throw in 7 chicken boullion cubes that will salt it perfectly. I also substituted oregeno for the parsley and threw in some cumin and marjoram just for kicks. Also I used three bay leaves and kielbasa as I don't care for andouille. Superlative flavor.

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Built to spill

Cooking Level: Expert

Home Town: Harrisburg, Arkansas, USA

Living In: Lake Charles, Louisiana, USA

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Reviewed: Aug. 29, 2009

Delicious! I followed the recipe exactly.

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Michelle

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Reviewed: Aug. 27, 2009

This was a great recipe. I have just introduced red beans and rice to my family. A great source of iron without the loads of saturated fat. I like the use of all the vegetables. Everyone ate this meal even my little kiddos.

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