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re: Red beans & rice tips
Posted on 11/29/11 at 3:13 pm to RollTigers
Posted on 11/29/11 at 3:13 pm to RollTigers
I saute onions, garlic, pepper, celery, etc in oil on the side, then add in.
I let everything sit uncovered on a low simmer, even after everything is done, until the beans start to get good. Then mash a bunch against the side of the pot and keep simmering until your consistency is exactly what you want.
I've let red beans simmer for hours. 3 minimum.
And toss a ham bone in there early on.
I let everything sit uncovered on a low simmer, even after everything is done, until the beans start to get good. Then mash a bunch against the side of the pot and keep simmering until your consistency is exactly what you want.
I've let red beans simmer for hours. 3 minimum.
And toss a ham bone in there early on.
2
Posted on 11/29/11 at 3:39 pm to BayouBlitz
quote:I forgot, I do this as well for about 2/3 of my onion, bpepper, etc mix. I add the other 1/3 when I add the sausage, tasso, shrimp, or whatever to the beans.
saute onions, garlic, pepper, celery, etc in oil on the side, then add in.
Posted on 11/29/11 at 5:01 pm to BayouBlitz
quote:
I saute onions, garlic, pepper, celery, etc in oil on the side, then add in.
This. And I put 2 or 3 dried chipolte peppers in at the start of the boil and leave in until the end. Pull them out. Gives a good smoky, spicy flavor.
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