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recipes and tips for red beans

Posted on 10/19/15 at 3:51 pm
Posted by Tigertown in ATL
Georgia foothills
Member since Sep 2009
29150 posts
Posted on 10/19/15 at 3:51 pm
I know this is elementary for some of you, but I'd like to learn to make really good red beans.

Recipes and tips appreciated.
Posted by tlsu15
Capital of Texas
Member since Aug 2011
10010 posts
Posted on 10/19/15 at 3:54 pm to
This has been perfect every time


Find the best quality smoked meats you can to make it.
Posted by timbo
Red Stick, La.
Member since Dec 2011
7299 posts
Posted on 10/19/15 at 3:58 pm to
Brown your sausage first, then sautee onions, bell pepper, garlic and celery in the rendered fat. Then add the beans. Don't just slice some Manda sausage in the beans and water.
Posted by SUB
Member since Jan 2001
Member since Jan 2009
20759 posts
Posted on 10/19/15 at 4:05 pm to
Blue runner is so good that I just go with that. I brown my sausage (coated in Tony's) and sautee some trinity and garlic, then add the beans and a little water. Let it simmer 30 min and you are good to go.
Posted by Tigertown in ATL
Georgia foothills
Member since Sep 2009
29150 posts
Posted on 10/19/15 at 4:13 pm to
quote:

Blue runner


I like these a lot. I want to make them also though so I can give away a big pot to people.

Also, they are not available here.
Posted by SUB
Member since Jan 2001
Member since Jan 2009
20759 posts
Posted on 10/19/15 at 4:15 pm to
Blue Runner ships! They also have giant cans (heh heh) that you can buy.
Posted by DonChowder
Sonoma County
Member since Dec 2012
9249 posts
Posted on 10/19/15 at 4:20 pm to
Once the beans are done cooking mash up some with the spoon and they'll help you get that gravy going.
Posted by Stadium Rat
Metairie
Member since Jul 2004
9534 posts
Posted on 10/19/15 at 4:26 pm to
If you like your beans to have a soft skin, add salt to your overnight soak so that you have a brine. I learned this tip from America's Test Kitchen and that's the only way I do it now.

The brine chemically changes the skin so that it cooks quicker, in the same time as the interior of the bean. I hate red beans where you have a bunch of blown out hard skins in there.

I also like to add chopped green onions and parsley near the end.
This post was edited on 10/19/15 at 4:28 pm
Posted by Dandy Lion
Member since Feb 2010
50248 posts
Posted on 10/19/15 at 4:37 pm to
Posted by LSUrme
CTC
Member since Oct 2005
5335 posts
Posted on 10/19/15 at 4:39 pm to
Nice tutorial on good red beans that one of my friends wrote.
Posted by OTIS2
NoLA
Member since Jul 2008
50092 posts
Posted on 10/19/15 at 4:50 pm to
2 lbs red beans beans, soaked
1 t each, thyme, oregano and basil
Salt, black and red pepper to taste
2 onions, fine diced
2 ribs celery, fine diced
1/2 bell pepper, fine diced
4 cloves garlic, minced
2 bay leaves
1 or 2 minced jalapeño peppers
4 T minced flat leaf parsley
1 bunch green onions, fine diced
2 or 3 smoked pork hocks
10 + cups of water or stock (add more if needed)


Sauté the trinity in a bit of oil, adding the herbs and garlic once the onions are clear. Add the stock and all other ingredients, bringing to a boil.

Cut the fire to low and simmer covered , stirring often, until the beans are about to break. Mash some to the pot for creaminess. You can brown a lb of sausage at the start to add in the last 30 minutes of cooking if you wish.
Posted by Croacka
Denham Springs
Member since Dec 2008
61441 posts
Posted on 10/19/15 at 5:10 pm to
Throw all dat in a crock pot and go to work

Come home and cook some rice
Posted by tiderider
Member since Nov 2012
7703 posts
Posted on 10/19/15 at 6:07 pm to
quote:

Throw all dat in a crock pot and go to work

Come home and cook some rice



what he said ...

but, if you want a recipe, buy a subscription to america's test kitchen (as the previous poster said) ... they'll have a recipe that gets it right every time ...
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47360 posts
Posted on 10/19/15 at 6:12 pm to
I like a good smoky ham stock to start with. You can use smoked hocks or shanks, good ones. I don't have a recipe for the beans. I just do it.
Posted by PIGSKIN
montevallo, Alabama
Member since Jul 2007
3830 posts
Posted on 10/19/15 at 6:14 pm to
The ragin Cajun brand won my wife 100 bucks at our company cookoff. She adds sausage and trinity cooked down almost as good as my mimi's down in jeanerette.
Posted by Trout Bandit
Baton Rouge, LA
Member since Dec 2012
13214 posts
Posted on 10/19/15 at 6:53 pm to
What Otis said but add a can of rotel. It's surprisingly good.
Posted by unclebuck504
N.O./B.R./ATL
Member since Feb 2010
1716 posts
Posted on 10/19/15 at 7:46 pm to
Walmart in Atlanta carries Blue Runner, but only the small cans of red beans.

Well, the location in Lawrenceville off of Sugarloaf and 29 does anyway. They also have Camellia red beans.

How big of a batch you trying to make? Do you have a big crock pot? (7qt.)
Posted by ruzil
Baton Rouge
Member since Feb 2012
16873 posts
Posted on 10/19/15 at 8:28 pm to
Buy a pressure cooker and make you own stock with smoked ham hocks.

Then do what everyone else says.
Posted by McVick
Member since Jan 2011
4466 posts
Posted on 10/19/15 at 8:48 pm to
Wanna be a fatty? Put your red beans on top of a ritz cracker.
Posted by Stadium Rat
Metairie
Member since Jul 2004
9534 posts
Posted on 10/19/15 at 8:53 pm to
If you're willing to cheat by using canned beans, you could also use Goya Ham Seasoning from the international isle of the grocery.
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