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Reviewed red beans and rice
Friday, Nov 28, 2014 on FoodNetwork.com
βSome of the best red beans and rice you will ever have! Be sure to find a good ham hock nothing can mess this up than a really dried out one. I know this as the last time I made them I could only find a really nasty looking one. Making them again tomorrow and this time I found a very nice ham hock so I know the beans will be great. β
Sunday, Oct 13, 2013 on FoodNetwork.com
βOutstanding! I did, as other suggested, add some mushrooms and garlic. After browning the meat I browned the mushrooms just enough to get most of the moisture cooked out of them and then I removed them and continued on with the onions. I also added 2 serrano's for a little heat but most of the heat cooked out so maybe I'll add them later next ti... β
"Okay I just can't add anything that hasn't been said already. This is flat out amazing. Don't miss the video either it's short and good to watch before starting. Do a Google search for Geoffrey Zakarian perciatelli video.
To those who rated this and other recipes really low I need to vent a little. Does it occur to you that any of the following "
"Let me add another 5 star review for this one. I actually forgot to put the cilantro in and everyone still loved these beans. I added the beans undrained and then as others reduced them down on the stove to what consistency I thought it should be. I then put it in a crock pot to take to a 4th of July cookout. Can't wait to make them again with th"
"I've made these several times they always get rave reviews. Try them you will not be sorry!"
"This was incredible! Made it on my panini press and while it takes a bit to get the onions caramelized it's so worth the time! Make a double batch of onions and save some cuz you will want to have another the next day!
Update: I made this last night as appetizers on small rounds of baguette bread. I just put some of the onion on top and covered"
"This was a home run. Hands down the best meatballs EVER. Just be sure to let the sauce reduce down by the full 1/3 as something magical happens along the way and the taste really blossoms late. Yes it's a full day of tending to the sauce but trust me it's totally worth it."