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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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.
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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.
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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!
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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.
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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.
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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?
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re: Hungry Celeste
Bill Hunt
Jul 25, 2007 09:34 PM
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
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funkjester
Jul 23, 2007 04:27 PM
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...
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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...
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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.
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