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Started By
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Red beans question
Posted on 3/4/15 at 7:22 pm
Posted on 3/4/15 at 7:22 pm
What do y'all put in your red beans? I normally add a smoked hock, smoked sausage, onion, bell pepper, and lots of seasonings. Tonys, red pepper flake, garlic, salt and pepper and a bay leaf or two.
They always turn out great, but is there something different that y'all do to make them better?
They always turn out great, but is there something different that y'all do to make them better?
21
Posted on 3/4/15 at 7:25 pm to AlmaDawg
Nope
Posted on 3/4/15 at 7:28 pm to AlmaDawg
Are yours great? Are you trying to make them better?
I'm lost.
I'm lost.
Posted on 3/4/15 at 7:28 pm to AlmaDawg
I usually drop a hallerpeaneaux in on em.
Posted on 3/4/15 at 7:32 pm to AlmaDawg
Smoked sausage, trinity, pope, salt, pepper, hot sauce.
Posted on 3/4/15 at 7:34 pm to AlmaDawg
We often pour a small bottle of Pace Picante Sauce in them while cooking. It adds some good flavors to the pot.
Posted on 3/4/15 at 7:35 pm to Chair
quote:
Chair
They are good, but just looking for different perspectives.
Posted on 3/4/15 at 7:42 pm to AlmaDawg
pickled pork
Posted on 3/4/15 at 7:42 pm to AlmaDawg
After they are cooked and about 5 minutes before serving, add a stick of butter 
Posted on 3/4/15 at 7:51 pm to AlmaDawg
What type of beans are you using? I usually use camilia dry beans and then put a large can of blue runner creole style to thicken it up and add some base.
Posted on 3/4/15 at 7:56 pm to AlmaDawg
I use the opposite of standard trinity. Instead of 2 parts onion, I use 2 parts celery. To one part onion and bell pepper. Smoked ham hock, for sure is always included.
Posted on 3/4/15 at 7:58 pm to AlmaDawg
quote:
What do y'all put in your red beans?
A dime bag. It looks like parsley and ensures their are no leftovers.
Posted on 3/4/15 at 7:58 pm to AlmaDawg
i use all that plus celery.
Posted on 3/4/15 at 8:05 pm to AlmaDawg
Like other's have stated, I also use celery.
With the smoked sausage, I like to brown it in the pot I'm cooking with then remove it. I want those bits in there when I begin sweating my veggies.
Might want to ditch Tony's and find a saltless seasoning. I use Frere John's.
With the smoked sausage, I like to brown it in the pot I'm cooking with then remove it. I want those bits in there when I begin sweating my veggies.
Might want to ditch Tony's and find a saltless seasoning. I use Frere John's.
Posted on 3/4/15 at 8:21 pm to AlmaDawg
Start with bacon grease. At the end, throw in a little chopped green onions and chopped parsley and if you're not using pickled pork, add a couple teaspoons of vinegar or lemon juice.
Posted on 3/4/15 at 8:24 pm to Stadium Rat
quote:
Start with bacon grease. At the end, throw in a little chopped green onions
ah yea i forgot that first part. gotta do that
Posted on 3/4/15 at 8:26 pm to AlmaDawg
quote:I add a grated carrot as soon as I start cooking the beans. By time the beans are done, the carrot is melted down to nothing, and adds a nice earthy sweetness.
They always turn out great, but is there something different that y'all do to make them better?
And if I really wanted to make it good, I would just add a lot more sausage.
Posted on 3/4/15 at 8:27 pm to Langland
I worked with an old hand that always added a Tbsp of sugar to a pound of beans.
Posted on 3/4/15 at 8:32 pm to AlmaDawg
what type of seasonings ?
i dont really add many seasonings to mine.
grandma taught me growing up that onions are the key. I always use an extra half or whole.
i dont really add many seasonings to mine.
grandma taught me growing up that onions are the key. I always use an extra half or whole.
Posted on 3/4/15 at 8:46 pm to Lester Earl
Stick of butter last few minutes to give them a bit more richness and a nice sheen.
Smash a bunch on the side of the pot to make them creamy.
Braise some ham shanks and serve one on the side with them. This is what Smilies offers and man it is good.
Smash a bunch on the side of the pot to make them creamy.
Braise some ham shanks and serve one on the side with them. This is what Smilies offers and man it is good.
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