Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process** | TigerDroppings.com
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ApacheDriver
Army Fan
El Paso, TX
Member since Jul 2012
383 posts

Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**

Can someone critique my recipe or maybe even someone might try it.

Soak beans overnight of course then next morning add

1Lb Red Beans
1 ham hock
2 onions medium
1/2 cup chopped bell pepper
3 bay leaves
2 cloves of garlic minced
1 tsp cumin powder
Pinch of red pepper
7 fl oz Tabasco
Pinch of salt
2 red jalapeños

Cook this on low for 8 hours and final two hours slice 1lb andouille and add to beans in crockpot.

This obviously isn't traditional New Orleans red beans more Natchitoches style.
Cook rice on the side, plate, nd serve
This post was edited on 8/7 at 10:20 pm



TigerMyth36
LSU Fan
River Ridge
Member since Nov 2005
30711 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**


Martini
LSU Fan
Baton Rouge
Member since Mar 2005
30254 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
That's a hell of a lot of Tabasco.


ApacheDriver
Army Fan
El Paso, TX
Member since Jul 2012
383 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
1 medium bottle (5 fl oz) and a small (2 fl oz)


tracytiger
LSU Fan
Baton Rouge
Member since May 2009
3420 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
I agree. I would use the Tabasco to taste after I've made them.


TigerMyth36
LSU Fan
River Ridge
Member since Nov 2005
30711 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
The man likes his beans spicy!


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ApacheDriver
Army Fan
El Paso, TX
Member since Jul 2012
383 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
I use Crystals to taste after I've made them. I find that Tabasco is better to cook them in and Crystals to finish. Just my opinion though.


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Croacka
UNLV Fan
Denham Springs
Member since Dec 2008
55679 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
If you're cooking them that long, you don't really have to soak em


Won't hurt though
This post was edited on 8/5 at 9:25 pm


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
29187 posts
Online

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
I don't know how those would taste like red beans with that amount of Tabasco. Sounds bad to me.

I swirl in some butter before serving. I would also brown the meats, first.


Lambdatiger1989
LSU Fan
NOLA
Member since Jan 2012
785 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
That recipe is similar to mine minus the Tabasco and cumin. I don't soak the beans, and have had no problem with hard beans. I add all my meat from the get go without browning, with no problems.


Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
15953 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
agree thats a hell of alot of Tabasco.
Add that at the end to taste.

I never use Cumin either.

I would add the andouille at the begining as well, let the beans pick up the smokey flavor.

Also a fan of a tablespoon of butter at the end.


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Geaux2Hell
LSU Fan
BR
Member since Sep 2006
3289 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
throw in some celery, add a tablespoon of tomato paste, and some worc sauce

ETA: lose the Tabasco and get some Sriracha
This post was edited on 8/6 at 9:24 am


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Uncle JackD
LA-Lafayette Fan
Baws & beltbuckles
Member since Nov 2007
48146 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
Would you use the same process for white beans?


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Melleaux Tiger
LSU Fan
Pearland, TX
Member since Dec 2003
585 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
Assuming you don't have to soak the beans, how much liquid should you start out with in the slow cooker (knowing that the vegetables will give off a good bit)? I want to try doing this.


Walt OReilly
LSU Fan
Mi Patria
Member since Oct 2005
88933 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
quote:

7 fl oz Tabasco



thats all you use?


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Croacka
UNLV Fan
Denham Springs
Member since Dec 2008
55679 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
quote:

Assuming you don't have to soak the beans, how much liquid should you start out with in the slow cooker (knowing that the vegetables will give off a good bit)? I want to try doing this.


Cover the ingredients plus maybe a half inch

More if you like them soupy

As usual, mash some beans about30 minutes before eating if you want to thicken it


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timbo
LSU Fan
Red Stick, La.
Member since Dec 2011
3058 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
I'm a big fan of crockpot cooking and a big fan of beans, but I don't know if I would do this. How do the beans turn out compared to those you slow cook on a stove?


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TorNation
LSU Fan
Sulphur, LA
Member since Aug 2008
2583 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
quote:

more Natchitoches style

What is this or what does this mean?


bigberg2000
LSU Fan
houston, from chalmette
Member since Sep 2005
51341 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
quote:

That recipe is similar to mine minus the Tabasco and cumin. I don't soak the beans, and have had no problem with hard beans. I add all my meat from the get go without browning, with no problems.

Same with me. Do it on the stove for at least 3 hours after boil.


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Sir Drinksalot
LSU Fan
Member since Aug 2005
14364 posts

re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
Throw a roux on top of it after you put them in and before you turn it on. Makes a WORLD of difference IMHO. I also like to add some Tasso.


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