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Started By
Message
Doctored up Bluerunner beans
Posted on 3/1/14 at 3:21 pm
Posted on 3/1/14 at 3:21 pm
I think I perfected my technique last night. I was pretty hammered so hopefully I remember the measurements.
First I browned a pound of sausage in about a quarter stick of butter . Added a small onion, half a small bell pepper, and two stalks celery all finely chopped. Cooked until soft and added 2 cloves minced garlic, a small bay leaf, a quarter ( or was it a half) teaspoon of thyme . Let this cook a few more minutes then added 1 large can of blue runners and one regular can red beans. To thin it out I added 2cups of water with 2 teaspoons chicken better than bouillon, 2 packets Goya ham concentrate , and half a teaspoon liquid crab boil. Let it simmer for 30 or 45 minutes. By far some of the best red beans and rice I have ever had.
I'd like to hear how some of you guys doctor up blue runners if you use them.
First I browned a pound of sausage in about a quarter stick of butter . Added a small onion, half a small bell pepper, and two stalks celery all finely chopped. Cooked until soft and added 2 cloves minced garlic, a small bay leaf, a quarter ( or was it a half) teaspoon of thyme . Let this cook a few more minutes then added 1 large can of blue runners and one regular can red beans. To thin it out I added 2cups of water with 2 teaspoons chicken better than bouillon, 2 packets Goya ham concentrate , and half a teaspoon liquid crab boil. Let it simmer for 30 or 45 minutes. By far some of the best red beans and rice I have ever had.
I'd like to hear how some of you guys doctor up blue runners if you use them.
7
Posted on 3/1/14 at 3:22 pm to mouton
I love a can of blue runner on top of a piece of cornbread. I add some slap ya mamma though.
Posted on 3/1/14 at 3:28 pm to mouton
If I go to that much trouble I'm cooking camellia red beans. If I have Bluerunner it's pretty much out of the can. But I haven't had them in years.
Posted on 3/1/14 at 3:31 pm to Martini
Want much trouble at all. Couple minutes chopping. Few minutes browning sausage and vegetables then I just threw everything in and let it simmer.
Posted on 3/1/14 at 3:51 pm to mouton
I just don't eat them much anymore so when I do I just make the time to go from scratch. That way I can officially participate in the I can cook thread.
Nothing wrong with Bluerunners though. The white beans are good too.
Nothing wrong with Bluerunners though. The white beans are good too.
Posted on 3/1/14 at 4:22 pm to mouton
I see that you left out Tabasco and jalapeños, but I'm hesitant to classify it as nola style without pics to verify consistency. Sounds good though
Posted on 3/1/14 at 6:42 pm to Soul Gleaux
In finer restaurants now!!
Posted on 3/1/14 at 7:46 pm to mouton
I like the white beans, better. Don't forget to add green onions sprinkled on top. Do some pork chops, too.
Posted on 3/1/14 at 9:31 pm to mouton
That would be good in a pinch, but I bet it's a sodium bomb.
Get a pressure cooker, I bet you could make a batch that is much better in the same amount of time to took to doctor those blue runners up.
Get a pressure cooker, I bet you could make a batch that is much better in the same amount of time to took to doctor those blue runners up.
Posted on 3/1/14 at 10:41 pm to mouton
I do almost the same often
Sweat down an onion and bell pepper
Brown a # of ground beef
Drain the grease
Throw in 2 toes minced garlic
1 big can blue runner
1 can dark red kidney beans
Creole seasoning
TBS or so Herb De Prevance
Let that simmer 10-15 minutes and the serve it over rice.
My mom cooke that twice a month growing up.
Sweat down an onion and bell pepper
Brown a # of ground beef
Drain the grease
Throw in 2 toes minced garlic
1 big can blue runner
1 can dark red kidney beans
Creole seasoning
TBS or so Herb De Prevance
Let that simmer 10-15 minutes and the serve it over rice.
My mom cooke that twice a month growing up.
Posted on 3/1/14 at 11:41 pm to mouton
Damn. You did all that while.hammered? Do you have a microwave?
Posted on 3/2/14 at 9:15 am to yat70458
I also prefer the white beans
Posted on 3/2/14 at 1:06 pm to DeepSouthSportsman
Until you make beans with pork kneck bones...you haven't had beans.
An old black lady showed me three or four years ago...this lady knew how to make some redbeans. And that's a fact.
An old black lady showed me three or four years ago...this lady knew how to make some redbeans. And that's a fact.
Posted on 3/2/14 at 1:14 pm to Martini
quote:
I just don't eat them much anymore so when I do I just make the time to go from scratch. That way I can officially participate in the I can cook thread.
Agreed. I like them, but not enough to take shortcuts in making them. If I'm eating rbr I want the real thing.
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