re: Would like to compare Red Beans and Rice Recipes.

Wow, this is an old thread that came back!

quote:

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I soak dry beans in water and beef broth over night in the crock pot. next day add finely diced onion and rotel tomatoes with Tony's seasoning. cook down until noon-ish.... add chopped sausage about an hour before wanting to serve.

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You should always get rid of the soak water. It makes the beans less gassy.

The latest science suggests that the old conventional wisdom is wrong. They used to say to never salt the beans until they're done because it makes them slower to cook. The new way, popularized by America's Test Kitchen and others, is to soak overnight in a weak brine - 3 tablespoons of salt to a gallon of water.

They say the salt changes the chemistry in the bean skins so that the skins cook faster, and are done at the same time as the interior.

If you can't get or make pickle meat, but want to approximate the taste, add a couple of teaspoons of vinegar per pound of beans.