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Costanza 
Auburn Fan
Member since May 2011
307 posts
| Red Beans for Beginners (Posted on 2/24/13 at 6:13 pm)
Looking for recipes, basically. Never made it before, but have the craving.
Long time, first time. Thanks in advance!
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TIGRLEE 
LSU Fan
Cenla
Member since Nov 2009
14174 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 6:16 pm to Costanza)
Once again crock pot.
7-8 hours.
Whatever seasonings and trinity you like.
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notiger1997
Member since May 2009
17028 posts
 Online
| re: Red Beans for Beginners (Posted on 2/24/13 at 6:20 pm to TIGRLEE)
Lee, u are full of great information.
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TIGRLEE
LSU Fan
Cenla
Member since Nov 2009
14174 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 6:24 pm to notiger1997)
Doing my part bro.
This post was edited on 2/24 at 6:25 pm
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ruzil 
Southeastern LA Fan
Baton Rouge
Member since Feb 2012
2572 posts
Online
| re: Red Beans for Beginners (Posted on 2/24/13 at 6:26 pm to Costanza)
Any recipe is good but the most important advice I can give you is to count your beans accurately.
You want to put exactly 239 beans in the pot, add just one more and............................
they'll be 2 farty! 
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timbo
LSU Fan
Red Stick, La.
Member since Dec 2011
619 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 6:30 pm to Costanza)
Soak beans overnight. Drain the beans and set them aside. Reserve the leftover water and keep it aside.
Brown ham hocks or ham bone and sausage.
Chop up an onion, bell pepper and celery. Sautée in the grease from the ham and sausage. Throw in a clove of minced garlic toward the end.
Throw in the beans and the liquid from soaking. You want to have enough liquid to cover the beans by an inch or so. Add a bay leaf.
Bring the liquid to a boil and turn the heat down to a simmer. Dump in salt, pepper and hot sauce to taste.
Simmer for two or three hours, until beans are tender
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fightin tigers
Downtown Prairieville
Member since Mar 2008
13197 posts
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| re: Red Beans for Beginners (Posted on 2/24/13 at 6:32 pm to Costanza)
This is the way I do it, all by taste.
1lb of dry beans
2-3cups of trinity
Prolly 2Tbsp garlic
Salt
Pepper
Hot sauce
1lb aundouille
1/2tbsp oil
Some sort of Cajun seasoning to make it easy.
Soak beans for maybe an hour, doesn't have to be over night.
Put aundoulle in the oven for about 10-20 minutes on 350. Basically don't let them bust open and dry out.
Heat the oil and sauté down trinity. Last minute throw in the garlic. Add beans and water, err, about dat much. Id say 2-3qts.
Slice the aundoulle and throw it in.
Add salt, pepper, hot sauce to your liking. Remember it will reduce down so don't over season at this point. You can add the Cajun seasoning to make it easy, but same rule.
I throw in a bay leaf and like thyme as well as miscellaneous seasonings. Adjust for your own taste. I always add a tbsp or two of sugar.
Being all to a boil, put to medium low setting and let it go for about 3 hours.
Before serving sometimes I add a stick of butter, but if going healthy I skip that.
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OTIS2
LSU Fan
NoLA
Member since Jul 2008
18469 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 6:40 pm to Costanza)
2 lbs red beans
2 med to large onions, chopped
6 stalks celery,chopped
1 bell pepper, chopped
1 lb good smoked sausage
.5 to 1 lb ham or Tasso, in small chunks
1 to 2 smoked ham hocks
1 T each, dried thyme, oregano and basil
2 or 3 bay leaves
2 T garlic, minced
1 bunch green onions, fine diced
1/2 cup fresh flat leaf parsley, minced
Salt, red and black pepper to taste (start with 1/2 T each and adjust to taste)
Water or stock as set out below
Soak the beans a few hours, if you wish. Drain , or start with unsoaked beans.
Brown the sausage and remove from the pot. Add the trinity and sauté until the onions are translucent and beginning to carmelize. Add a T or 2 of oil if needed. Add the garlic for a minute or two, on med heat. Drop in the beans and 10 cups of water or ham stock...use 12 cups if you started with unsoaked beans,
Add the hocks and ham, or Tasso, and the salt and peppers., as well as the bay leaves.Bring to a boil, cover, and reduce to low heat. Stir every 15 minutes or so.
After an hour and 15 minutes, stir a little more often, scraping the bottom to be sure they don't stick. Add the sausage and continue the simmer. Add the green onions at 1.5 hours. As the beans begin to break up, mash a cup or so of the beans against the side of the pot to get a creamy consistency. Add the parsley before serving.
You can add a little more water if needed as you cook. Taste as you go. You'll have a two hour cook time, maybe a little more.
This post was edited on 2/24 at 9:01 pm
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diat150
Boise State Fan
OPELOUSAS
Member since Jun 2005
16784 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 7:18 pm to OTIS2)
my mom throws in a little bit of tomato paste and chili powder and she has the best beans you will find. also good smoked sausage is a must.
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Costanza
Auburn Fan
Member since May 2011
307 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 8:04 pm to diat150)
What brand/type of sausage? Thanks everyone
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fightin tigers
Downtown Prairieville
Member since Mar 2008
13197 posts
Online
| re: Red Beans for Beginners (Posted on 2/24/13 at 8:08 pm to Costanza)
I have a family connection to Savoies so that is my go to, also use Veron's or Martin's because it is pretty much in the neighborhood.
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OTIS2
LSU Fan
NoLA
Member since Jul 2008
18469 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 8:14 pm to Costanza)
quote:
What brand/type of sausage? Thanks everyone
the better the sausage, the better the dish. I'll use Jacob's or Bailey's Andouille when I'm wanting the best. Richard's is my fall back option up north.
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fightin tigers
Downtown Prairieville
Member since Mar 2008
13197 posts
Online
| re: Red Beans for Beginners (Posted on 2/24/13 at 8:23 pm to OTIS2)
quote:
Jacob's
True!! Luckily I work with a guy from Laplace that doesn't mind smuggling some.
quote:
Richard's
Booooo!!! Hissssss!!!!
Nah, can't go wrong with almost anything.
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OTIS2
LSU Fan
NoLA
Member since Jul 2008
18469 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 8:30 pm to fightin tigers)
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fightin tigers
Downtown Prairieville
Member since Mar 2008
13197 posts
Online
| re: Red Beans for Beginners (Posted on 2/24/13 at 8:47 pm to OTIS2)
Only thing I don't do is deer sausage. Usually I find it too dry for beans. Too much of a red meat flavor as well.
Also of you aren't doing cornbread then you might as well not even start on the beans.
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OTIS2
LSU Fan
NoLA
Member since Jul 2008
18469 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 8:50 pm to fightin tigers)
If you use venison,brown it at first, then add it back 15 minutes before the beans are done. It won't dry out then. Cornbread should be a must.
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TorNation
LSU Fan
Sulphur, LA
Member since Aug 2008
1934 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 8:56 pm to OTIS2)
quote:
Cornbread should be a must.
If he can't do red beans from scratch he is probably gonna have trouble with cornbread from scratch. May want to edit your beans recipe to add your cornbread recipe.
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fightin tigers
Downtown Prairieville
Member since Mar 2008
13197 posts
Online
| re: Red Beans for Beginners (Posted on 2/24/13 at 9:01 pm to TorNation)
Starter cornbread....
box(s) of jiffy
One more egg than suggested
Heat enough oil to cover bottom in black iron skillet. Heat at 375 for 30 minutes then add cornbread.
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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
24088 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 9:14 pm to fightin tigers)
Put a couple of big fatty pork chops browned in them.
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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
2733 posts
| re: Red Beans for Beginners (Posted on 2/24/13 at 9:26 pm to fightin tigers)
Add the hambone or hamhocks at the beginning to extract their flavor, but I don't add andouille or sausage until about a half hour before the beans are done. The sausage keeps more of its flavor and moisture that way.
This post was edited on 2/24 at 9:28 pm
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