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Best Red Beans and Rice

Where is the best red beans and rice in new orleans?
I had coops a couple of weeks ago and that was pretty gopd
where else?

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  1. haven't been since Katrina, but Maspero's on Decatur used to serve them and they were good. There was also a place out on the lakefront called the Marina Grill had red beans served with ham hocks. It was their Monday lunch special.

    1 Reply
    1. re: marchperson

      I was on this kick for a while trying out all the Red Beans and Rice I could find. The other night I found them. Ignatius on Magazine. Its a tiny little corner restaurant Uptown. They were creamy, delicious and the smoked sausage was nice and spicy. I would definitely recommend checking them out. Also, they were reasonably priced.

    2. We had some really good red beans and rice at Napoleon House last month. They were creamy, slightly smokey, and had just the right amount of spice.

      1 Reply
      1. re: jenni

        Napoleon House gets another vote!

      2. Hmmm....not usually in a restaurant, but over at YourMamanem's, bruh...

        Two Sisters on N. Derbigny and Bienville, possibly, and I know folks are fans of the red beans at Mandina's. Buster Holmes, of course, lives on in legend and history...

        6 Replies
        1. re: funkjester

          When I saw this thread, Buster Holmes was the first thing that came to my mind. Still have their cookbook- God, I miss that place! The red beans there really were the stuff of legend- and the last time I ate them, I think it cost about $0.85- a little more if you wanted a piece of chicken or a pork chop...

          1. re: Clarkafella

            i heard they also had garlic-rubbed fried chicken, a little in the vein of mosca's. never been b ut sounds like a legend.

            1. re: kevin

              I just remember the chicken as being great- and it seemed to go along very well with the beans, the cold Dixie beer, and the Andrews Sisters on the jukebox- sigh......

            2. re: Clarkafella

              My husband still talks about Buster Holmes. Says it was great stuff, $1.00 with a bottle of Dixie.

              1. re: JazzyB

                when did buster's close?
                it was on burgundy st right n the quarter?

                and does anyone have a link or something to an online review of it for vicarious memory sake?

              2. re: Clarkafella

                Hi, I have been looking for the Baster Holmes recipe for years, Would you be so kind as to share it from your cook book? Please Please Please
                Miss Libby

            3. I always liked the ones at Dunbar's, but I haven't been to their new location. Although there is nothing like some homemade red beans, I find that random cafeterias often do it better than most restaurants. Also worth mentioning is Popeye's, god knows what they put in there (I am guessing a ton of MSG) but I find their red beans irresistable.

              5 Replies
              1. re: Chris Martel

                A second for Dunbar's, which are good-n-smoky tasting. A random sampling every couple of weeks proves that they're turning out a consistent product, too.

                RE: Popeye's beans: that incomparable flavor is smoked pork fat. Small serving is 340 calories, 19 grams of fat. For comparison, a tablespoon of butter has 11 grams of fat.

                1. re: Hungry Celeste

                  Popeyes' red beans: No wonder they taste good...but I don't like their rice. It must be minute rice or some other non-LA variety.

                  1. re: cajungirl

                    I agree about the rice: it's clearly converted rice (par-boiled), where every grain remains plump & separate. I think it is dry and hard; I much prefer long-grain or medium-grain rice, cooked with enough water so that a scoop of it retains its rounded shape. That silly converted rice shows up all over the place--so many restaurants use it for gumbo, etc. Why?

                    1. re: Hungry Celeste

                      Interesting observation. My wife really likes "sticky rice," while I, maybe because I am from MS, like the grains separate. When I do rice at home, I always use olive oil, while she does not, and cooks it (regardless of the original type) into a "soup," that then sticks to everything. I guess that it is all about where one grows up, and the cuisine that they are most accoustomed to. However, when dining with chopsticks, I go like her type better - far less work!

                      For red beans n' rice, her recipe cannot be beaten, but then it is not commercially available, in PHX, or in NOLA. That's why I did not comment, until now.

                      Hunt

                  2. re: Hungry Celeste

                    YES...Dunbar's. With a big piece of greasy fried chicken.

                2. i recently went to see kermit ruffins at vaughn's in bywater. kermit cooked a pot of beans that were the best i have ever eaten. from what i understand he cooks them most thursday night that he plays.

                  1. Buster's was the best . . . not only could that man he cook, he had a huge heart, too. I miss him & his cooking. But since Buster and his restaurant are no more, I get my red beans & rice fix at the Gumbo Shop on St. Peter.

                    1 Reply
                    1. re: Turn Two

                      Have not tried the Gumbo Shop, though I've walked past it many times. Gotta' add it to the next trip and do the red beans.

                      Hunt

                    2. It's been 10 years, but my Monday lunch stop before leaving for the airport on both trips was Bon Ton Cafe. Red beans and rice with some sort of smoked sausage (Chaurice?). I especially liked their house salad with the mustard vinaigrette.

                      6 Replies
                      1. re: chocolatetartguy

                        I'll probably get flack for this...but I love Copeland's red beans with grilled andouille sausage. They are so smokey and creamy.

                        1. re: TulaneJeff

                          Those are Popeye's beans at a higher pricing point. Diversified Seasonings (Al's comissary arm) still provides the flavoring for Popeye's products, and it is also the source of Copeland's flavors/seasoning blends as well.

                          1. re: Hungry Celeste

                            Does anyone know why Popeye's beans don't seem to have any actual beans in them? Don't get me wrong, I love the stuff, but it seems like there isn't anything in there but the creamy gloop- nothing resembling a red bean at all...

                            1. re: Clarkafella

                              That's creole cream-style beans. Lots of people like 'em that way.

                              1. re: Hungry Celeste

                                Actually, I spoke too soon- went out to Popeye's this morning and got a large red beans and a biscuit (breakfast of champions!)- there at the bottom of the styrofoam container were maybe 8-10 beans. They were soft, but still had their bean shape intact. Oh well, not the first time I've been wrong!

                        2. re: chocolatetartguy

                          Bon Ton's mustard vinaigrette is a delight. I'll have to try their red beans and report back, but I'm sure they are as good as ever. The place has become quite a hot lunch spot in the CBD!

                        3. My favorite (and it is a hole-in-the-wall) was always FrostStop behind Tulane. They only have it on Mondays, but you can't beat the deal or the quality.

                          Having lived away for a few years now, I still dream about their red beans and rice with hot sausage. I've based my own recipe off of theirs.

                          1. To me the Gumbo Shop has the best red beans and rice!

                            Charlie