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re: Red Beans and Rice Recipe help
Posted on 9/1/16 at 2:34 pm to Tigertown in ATL
Posted on 9/1/16 at 2:34 pm to Tigertown in ATL
I like to use a pressure cooker for red beans. I normally make a stock with smoked ham hocks and the usual aromatics. Pre soak the beans and change out the water a couple of times and use way more celery than your recipe calls for.
You can't beat the creaminess of red beans cooked in a pressure cooker.
You can't beat the creaminess of red beans cooked in a pressure cooker.
1
Posted on 9/2/16 at 6:12 pm to ruzil
More info on salting the bean water here:
Serious Eats
quote:
Long story short: For the best, creamiest, most flavorful beans, season your bean-soaking water with one tablespoon of kosher salt per quart (about 15 grams per liter), rinse the beans with fresh water before cooking, then add a pinch of salt to the cooking water as well.
Serious Eats
Posted on 9/2/16 at 6:23 pm to Tigertown in ATL
quote:
recipe with flavor bursting in every bite.
ham hocks from a smokehouse, lots of trinity, and chili powder bring dat burst.
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