- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Soaking red beans...
Posted on 8/12/08 at 3:53 pm
Posted on 8/12/08 at 3:53 pm
I want to cook Red Beans and Rice tonight, but I didn't start soaking the beans until 1pm today. I usually let them soak overnight, but I forgot to do it.
With the short soak time, am I facing a gassy aftermath? or is my soak time ok?
Thanks
With the short soak time, am I facing a gassy aftermath? or is my soak time ok?
Thanks
4
Posted on 8/12/08 at 3:55 pm to Chicken
I am not an expert, but I would not expect to have a good pot of red beans tonight. I normally put them in the crockpot early in the morning. The suasage goes in at least 2 hrs before I want to eat...
Posted on 8/12/08 at 3:57 pm to lsufan9193969700
I don't cook them in a crock pot...I cook them on the stove and it usually takes less than 2 hours...but soaking them overnight helps reduce cook time...
I read that I can do a quick soak by boiling the beans for 2-3 minutes and letting them soak for an hour.
Might just have to wait until tomorrow to cook them.
I read that I can do a quick soak by boiling the beans for 2-3 minutes and letting them soak for an hour.
Might just have to wait until tomorrow to cook them.
Posted on 8/12/08 at 4:01 pm to Chicken
you will likely stretch your time out by at least an hour if not given enough time to soak. Boiling the beans will get the softer quicker, but it is the same as cooking them.
btw, the gas doesn't matter on soak time. I think that is a old wives tale.
btw, the gas doesn't matter on soak time. I think that is a old wives tale.
Posted on 8/12/08 at 4:03 pm to Chicken
the boiling deal works.I boil them for about 5-8 minutes and let them soak while cooking my veggies and browning the sausage but while they soak drop a bay leaf or two in the hot water with some celery stalks. Yu can either cook the veggies or just chop the onions and bellpepper and garlic down a little or just drop them in the hot water and let them soak with the beans.Watch your water level b4 fireing them up again and don't forget the cumin,marjoram and thyme:)
Posted on 8/12/08 at 4:03 pm to Chicken
Soaking at least eight hours is best but I would like to think 2 hours soaking is better than none...Let me know if my thinking is valid. In other words...no sheets fluttering tonight.
Posted on 8/12/08 at 4:06 pm to Chicken
I always soaks my beans overnight,
So unless you can quickly schedule a solar eclipse I think your shite out of luck le poulet.
So unless you can quickly schedule a solar eclipse I think your shite out of luck le poulet.
Posted on 8/12/08 at 4:13 pm to Chicken
What's worse...not fully rehydrated beans or just buying them in the can?
Posted on 8/12/08 at 4:16 pm to BayouBlitz
been cooking beans 30+ years and believe me, the boiling deal works as I stated if ya gotta have them this evening.
Posted on 8/12/08 at 4:17 pm to BayouBlitz
quote:
What's worse...not fully rehydrated beans or just buying them in the can?
I love me some blue runners warmed up in a black iron pot with some sort of specialty sausage (browned of course) mixed in. I am not sure if a quicky meal can taste better when all the prep time is 3 minutes.
Posted on 8/12/08 at 4:19 pm to charlied
quote:
been cooking beans 30+ years and believe me, the boiling deal works as I stated if ya gotta have them this evening
how long are you cooking the beans after the initial boil/soak? I figure on a couple of hours, I am off in my estimates?
Posted on 8/12/08 at 4:31 pm to fightin tigers
as long as you can stand watching them simmer and break apart for you :)
Posted on 8/12/08 at 4:32 pm to charlied
and if you have been soaking them since 1 as you say,your good and well on your way
Posted on 8/12/08 at 4:34 pm to charlied
quote:
as long as you can stand watching them simmer and break apart for you :)
when the hell do they cook in these instructions?
quote:
the boiling deal works.I boil them for about 5-8 minutes and let them soak while cooking my veggies and browning the sausage but while they soak drop a bay leaf or two in the hot water with some celery stalks. Yu can either cook the veggies or just chop the onions and bellpepper and garlic down a little or just drop them in the hot water and let them soak with the beans.Watch your water level b4 fireing them up again and don't forget the cumin,marjoram and thyme:)
You have the beans cooking for 5-8 minutes..then you put in the veggies....then eat? You say to fire them up again, but for how long is my question? 30minutes, an hour, longer? just wondering.
Posted on 8/12/08 at 4:38 pm to fightin tigers
sorry, I wil try again. BOIL the beans for 5 or so minutes, add whatever you haven't added,cover and simmer for a couple of hours or until they are as soft as you can stand to wait for.
Posted on 8/12/08 at 4:43 pm to charlied
quote:
cover and simmer for a couple of hours or until they are as soft as you can stand to wait for.
I just figure that you will boil for a little longer if they weren't soaked over night...I might try it this way later this week and see the cook time difference.
Posted on 8/12/08 at 4:43 pm to charlied
and know they will be MUCH better tomorrow and on in the week.
Posted on 8/12/08 at 4:57 pm to fightin tigers
quote:
I love me some blue runners warmed up in a black iron pot with some sort of specialty sausage (browned of course) mixed in. I am not sure if a quicky meal can taste better when all the prep time is 3 minutes.
+1
blue runner will make ya slap ya mamma twice
This post was edited on 8/12/08 at 4:58 pm
Posted on 8/12/08 at 5:13 pm to warhawk
I soak overnight given the time but I've also been known to open a pack of Camelia, dump them in the pot at 4 pm and boil the shite out of them and eat at 7.
In all reality I can make them taste just as good.
When they are boiling you just have to watch them a little closer since the water will boil away. Use chicken stock when adding towards the end and mash a bunch on the side of the pot then stir in to make them creamy.
Fry up some poke chops and serve on top with chopped green onions and parsley.
Also, 30 minutes before ready stir in a whole stick of butter. This will make them rich, shiny and creamy.
You're welcome.
In all reality I can make them taste just as good.
When they are boiling you just have to watch them a little closer since the water will boil away. Use chicken stock when adding towards the end and mash a bunch on the side of the pot then stir in to make them creamy.
Fry up some poke chops and serve on top with chopped green onions and parsley.
Also, 30 minutes before ready stir in a whole stick of butter. This will make them rich, shiny and creamy.
You're welcome.
Posted on 8/13/08 at 7:48 am to Chicken
Dry Beans
1 lb. Dry Beans
1 large Yellow Onion
1 small Bell Pepper
3 Stalks of Celery
1/2 Bunch of Green Onions
1 lb. Sausage
Seasoning Meat
2 or 3 Bay Leaves
Baking Soda
This recipe can be used for whatever type of Dry Beans you like (Red, Navy, Great Northern, Baby Lima, Large Lima, Black-Eye Peas, etc.) Soak Beans overnight or a few hours before cooking.
Rinse and drain beans. Pick thru for debris and/or discolored Beans. Add Water to cover Beans about 1 inch and stir in 1 tbs. of Baking Soda. Bring up to heat until they start to foam. Rinse Beans in a Collander with "Hot Water". Repeat this process two more times.
Add enough Hot Water to cover Beans about 2 inches and start to heat. Add Bay Leaves, Seasoning Meat and Spice to taste. Seasoning Meat can be leftover Ham/Ham Bone, Smoked Ham Hock, Smoked Turkey Neck, Wing or Leg. I keep a freezer bag in my freezer with this sort of leftover stuff. Never throw away a Ham Bone or Ham scraps!!!!!
In a seperate Skillet, Saute' chopped Vegtables in some good ole Bacon Grease, then add to Beans. Put Skillet aside, without washing, for making of Cornbread. Stir all together well and let simmer partially covered for about 1 hour on medium/low heat. Stir frequently and add "HOT WATER" as needed. Cold Water will keep the Beans from getting soft. Skim off any Grease/Scum as cooking.
Cut Sausage in 2" to 3" pieces and add to Beans. Continue cooking, adding Water as needed. Add Seasoning to taste. Cook untill soft and creamy.
Serve over Rice and Cornbread is an absolute must!!!!!!!!
Tip: The Baking Soda makes the beans soften up quicker, making them creamy and reducing or even eliminating soak time...........
1 lb. Dry Beans
1 large Yellow Onion
1 small Bell Pepper
3 Stalks of Celery
1/2 Bunch of Green Onions
1 lb. Sausage
Seasoning Meat
2 or 3 Bay Leaves
Baking Soda
This recipe can be used for whatever type of Dry Beans you like (Red, Navy, Great Northern, Baby Lima, Large Lima, Black-Eye Peas, etc.) Soak Beans overnight or a few hours before cooking.
Rinse and drain beans. Pick thru for debris and/or discolored Beans. Add Water to cover Beans about 1 inch and stir in 1 tbs. of Baking Soda. Bring up to heat until they start to foam. Rinse Beans in a Collander with "Hot Water". Repeat this process two more times.
Add enough Hot Water to cover Beans about 2 inches and start to heat. Add Bay Leaves, Seasoning Meat and Spice to taste. Seasoning Meat can be leftover Ham/Ham Bone, Smoked Ham Hock, Smoked Turkey Neck, Wing or Leg. I keep a freezer bag in my freezer with this sort of leftover stuff. Never throw away a Ham Bone or Ham scraps!!!!!
In a seperate Skillet, Saute' chopped Vegtables in some good ole Bacon Grease, then add to Beans. Put Skillet aside, without washing, for making of Cornbread. Stir all together well and let simmer partially covered for about 1 hour on medium/low heat. Stir frequently and add "HOT WATER" as needed. Cold Water will keep the Beans from getting soft. Skim off any Grease/Scum as cooking.
Cut Sausage in 2" to 3" pieces and add to Beans. Continue cooking, adding Water as needed. Add Seasoning to taste. Cook untill soft and creamy.
Serve over Rice and Cornbread is an absolute must!!!!!!!!
Tip: The Baking Soda makes the beans soften up quicker, making them creamy and reducing or even eliminating soak time...........
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News