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Started By
Message
Red Beans and Rice Recipe help
Posted on 9/1/16 at 10:03 am
Posted on 9/1/16 at 10:03 am
Or at least the red beans part.
I'm looking for the recipe with flavor bursting in every bite.
I know recipes have been posted before. I did a search and either don't know what I'm doing (likely) or it is too far back to find.
TIA
I'm looking for the recipe with flavor bursting in every bite.
I know recipes have been posted before. I did a search and either don't know what I'm doing (likely) or it is too far back to find.
TIA
9
Posted on 9/1/16 at 10:14 am to Tigertown in ATL
Soaking the beans overnight in a brine gives them great flavor and helps the skins cook at the same rate as the interior. The result is soft skins and beans.
Posted on 9/1/16 at 10:20 am to Tigertown in ATL
I don't really follow a recipe, but a few suggestions...
Use a vinegar based hot sauce liberally, or add a bit of decent vinegar.
Add butter. As much as a stick if you are doing a large pot or more. Adds depth and a bit of creaminess.
Slow render some kind of fatty pork, and be generous. Be very careful with salt pork, as it can overwhelm your
Use a vinegar based hot sauce liberally, or add a bit of decent vinegar.
Add butter. As much as a stick if you are doing a large pot or more. Adds depth and a bit of creaminess.
Slow render some kind of fatty pork, and be generous. Be very careful with salt pork, as it can overwhelm your
Posted on 9/1/16 at 10:22 am to BayouBlitz
quote:
Slow render some kind of fatty pork
How does one do this?
Posted on 9/1/16 at 10:25 am to Tigertown in ATL
quote:
I'm looking for the recipe with flavor bursting in every bite.
This sounds like the people at the places on DDD after they're asked how the food tastes.
The recipe in the cookbook is good. It's basic and can be adjusted to your liking
Posted on 9/1/16 at 10:26 am to Tigertown in ATL
Are you looking for a particular recipe you've seen previously posted here? Is it one you've made before?
I see Prudhomme's recipe has been recommended frequently in old threads.
I see Prudhomme's recipe has been recommended frequently in old threads.
Posted on 9/1/16 at 10:28 am to Stadium Rat
Intrigued to find out what brine recipe you use?
Posted on 9/1/16 at 10:32 am to Gris Gris
quote:
I see Prudhomme's recipe has been recommended frequently in old threads.
That might be the one. I remember having a discussion here with you and Otis about it. The butter idea came up, and I am all in on that. It was great last time.
I'm going to soak overnight in brine (as suggested).
I want to do that slow render pork thing, but don't know what to use or how to do it.
I will look up the Prudhomme recipe.
Thanks to all.
Posted on 9/1/16 at 10:35 am to Tigertown in ATL
quote:
Slow render some kind of fatty pork
How does one do this?
Cook some bacon or brown some sausage in your pot when you start.
I like to brown my smoked sausage in the pot, then pull it out and cook my trinity in the drippings. Might need to add a little butter if there's not enough oil. Using chicken broth or some other stock will help enhance the flavor more than just water. Add your seasoning in layers throughout the cooking process and don't be afraid to go a little toward the "too much" side on your seasoning because the rice will balance it out.
Also, a little touch of sugar or brown sugar will help to enhance your other flavors and offset some of the bitterness of the beans.
This post was edited on 9/1/16 at 10:39 am
Posted on 9/1/16 at 10:36 am to BayouBlitz
quote:
Use a vinegar based hot sauce liberally, or add a bit of decent vinegar.
Add butter. As much as a stick if you are doing a large pot or more. Adds depth and a bit of creaminess.
I do both of these things. My only difference is I use pickle juice (not much, just to taste) and the butter I add in at the end. It's killer stuff.
Also I chop green onions and add that in at the end with my butter.
quote:
I want to do that slow render pork thing, but don't know what to use or how to do it.
Cook cut up bacon over low heat until the crispies are all that's left. Remove those and dump that delicious juice into the pot. I brown my trinity in it myself.
I also use pickled meat. Put that in for your last hour to hour and half of cooking. If you cook the entire time it will fall apart (which is quite good actually)
This post was edited on 9/1/16 at 10:40 am
Posted on 9/1/16 at 10:44 am to pheeyok
quote:About 2 1/2 teaspoons for each quart of soak water - 3 tablespoons per gallon.
Intrigued to find out what brine recipe you use?
This post was edited on 9/1/16 at 10:51 am
Posted on 9/1/16 at 10:57 am to Tigertown in ATL
Posted on 9/1/16 at 11:08 am to Midget Death Squad
quote:
I do both of these things. My only difference is I use pickle juice (not much, just to taste) and the butter I add in at the end. It's killer stuff.
I use pickle juice from pickled jalapeno.
Red beans are pretty hard to mess up, IMO.
This post was edited on 9/1/16 at 11:10 am
Posted on 9/1/16 at 11:24 am to Tigertown in ATL
I mix 2 cans of these mixed with 4 cans of regular Trappeys Kidney Beans, then add one or two small, very finely chopped jalapenos.
Posted on 9/1/16 at 11:26 am to Gris Gris
quote:
Prudhomme's recipe
Great start.
Use a smoked ham hock, or two.
Posted on 9/1/16 at 11:35 am to Midget Death Squad
quote:
I do both of these things. My only difference is I use pickle juice (not much, just to taste)
hmmmm. must do this for my next pot of beans
Posted on 9/1/16 at 11:41 am to Jones
Rather than pickle juice, I use pepper vinegar....it does a similar sort of thing. Acid & salt.
Posted on 9/1/16 at 12:52 pm to Tigertown in ATL
Posted on 9/1/16 at 1:07 pm to Tigertown in ATL
Put some crisco in them to make them creamy.
Posted on 9/1/16 at 2:23 pm to Jones
another little trick I do is add some honey. It really all depends on what type of beans I am cooking. If I'm going the andouille route, I stick with smokey flavors. If I go with ham and pickled meat, then I do the pickle juice and honey.
Again, it's in small amounts until I reach the desired taste. If you do too much it can ruin the beans.
On the brine note, my mom says she used to soak red beans in red wine. It was an "I Guarounteee" trick that he used in his cookbook. He says to do red wine and white wince to their similarly colored beans. I haven't tried this yet, but I think I will next time. Why not? He is a local legend
Again, it's in small amounts until I reach the desired taste. If you do too much it can ruin the beans.
On the brine note, my mom says she used to soak red beans in red wine. It was an "I Guarounteee" trick that he used in his cookbook. He says to do red wine and white wince to their similarly colored beans. I haven't tried this yet, but I think I will next time. Why not? He is a local legend
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