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Posted on 8/8/12 at 8:08 am to ApacheDriver
Is that Tomato's ?
And just wow, this thread took more turns than a trip down Hwy 1
And just wow, this thread took more turns than a trip down Hwy 1
Posted on 8/8/12 at 9:51 am to ApacheDriver
Did you cook it with the lid off? It looks like the liquid in the beans reduced a lot.
And did you brown the sausage before putting it in?
And did you brown the sausage before putting it in?
Posted on 8/8/12 at 10:00 am to timbo
There's a lot of excess water until about an hour and a half before its finished. The beans start making a mush and thickening up. If you still have too much water at the end, uncover and run on high until thick enough.
I brown my sausage and veggies before putting em in.
I brown my sausage and veggies before putting em in.
This post was edited on 8/8/12 at 10:01 am
Posted on 8/8/12 at 10:16 am to Uncle JackD
I turned mine on about 30 minutes ago but I don't want to post pics tonight because my crockpot is white not the fancy stainless. 
Posted on 8/8/12 at 10:20 am to timbo
quote:
Did you cook it with the lid off?
Was thinking the exact same thing. Typically even if I mash my beans down, they don't come out as creamy looking.
Mines typically come out looking like JackD's.
Posted on 8/8/12 at 10:21 am to madamsquirrel
Mines a new Orleans style pot, you must have a natchitoches batch.
Posted on 8/8/12 at 10:22 am to Gris Gris
quote:
the Lasyone's meat pies are better than any in New Orleans.
The ones at Charlie's in Harahan are pretty damn good Gris.
This post was edited on 8/8/12 at 10:23 am
Posted on 8/8/12 at 10:24 am to papz
Mine are pretty creamy. I probably could've put a lil less water but I was away from the house all day and didn't want to run low on water.
Posted on 8/8/12 at 12:19 pm to timbo
No cook with the lid on and for the last 2 hours when I put the sausage in I remove the lid. I do not brown the sausage.
Posted on 8/12/12 at 5:13 pm to ApacheDriver
Bump for newbs wondering about proper Red Beans.
Posted on 8/12/12 at 5:16 pm to ApacheDriver
You're a day early, supposed to cook RB&R on Mondays!
Posted on 8/12/12 at 5:18 pm to Ortho Reb
It's always better the second day so I make it on Sundays and eat on Monday after its all settled.
Posted on 8/12/12 at 5:18 pm to Ortho Reb
I want red beans and rice now!
Looks good y'all.
Looks good y'all.
Posted on 8/12/12 at 5:25 pm to Uncle JackD
I got some Andouille from Bailey's, it makes the best Red Beans, just one ham hock, a bad of beans, trinity, seasoning, and a stick of andouille.
You have to go to St. John for Andoullie and St. Mary for Boudin, IMO.
You have to go to St. John for Andoullie and St. Mary for Boudin, IMO.
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