Red Beans & Rice

slow cooker. unless you want to soak them overnight.

soak em. sautee the trilogy, make a roux with either butter and flour or oil and flour. mix in crock pot and let cook for a day. Put in the sausage about an hr or so before you take it off the heat. Keep some water around to make sure you get the consistancy and that it does not burn on the bottom. Makes a great red bean dish

Soak em over night
sautee some trinity + garlic
toss the beans back in
chicken stock
spices
ham hocks (3)
tasso
slow cook for about 3 hrs
take out about 1/4 and mash them up, add them back to the pot
add a stick of butter
brown some andouille
toss the andouille in the pot
cook for another hr on low.

I've been using the recipe TreeDawg posted on the recipe book thread: LINK

Works great when cooking white beans too.

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I've been using the recipe TreeDawg posted on the recipe book thread

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Dats right............

Have you gone as far to start saving Ham bones/ scraps in your freezer yet??

I use a recipe similar to this, and mixed some of TreeDawg's in as well:

1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, minced (I like lots, 5 or 6 cloves)
1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
As many dashes Crystal hot sauce or Tabasco as you like, to taste
A few dashes Worcestershire sauce
Creole seasoning blend, to taste; OR,
red pepper and black pepper to taste
Salt to taste
Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
Pickled onions (optional)

Soak the beans overnight, if possible. (I try to do at least 8 hours) The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.)

Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart.

Drain.

While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer.

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I cheat. I just use blue runner out the can. Already cooked down all I do is brown some onions, bell pepper and sausage.

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me too. andouille sausage though, like the savoies with garlic. I mean hell they are beans. and all the gas is already cooked out

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Hey Bro, the Wife knew exactly who you were when I told her about our "Small World" stuff from yesterday.

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That's very cool man

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Blue Runners are hard to beat!

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agreed, love me some red beans just too lazy to cook em

3 hour soak (reduces total cooking time)

30-40 (1 hour if no soaking done) minutes in the pressure cooker, with whatever vegies you like in there.

I like onion, garlic, and bell pepper -- a little olive oil or bacon grease adds a good flavor. Yo ucan also cook hambone or porkchops in there for a really good flavor. I wouldn't cook sausage in the p.cooker though. I also add a little fresh cayenne/jalapeno/serrano pepper too if the kids aren't home...

Pressure cooker rocks. Plus it breaks down the other ingredients really well and infuses the beans with the flavor.

And it adds a lot less heat to your house during the summer and it uses less electricity or gas depending on what type of stove you have.