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Started By
Message
Gonna give up my 2 secrets to bad arse Red Beans
Posted on 4/20/13 at 9:36 pm
Posted on 4/20/13 at 9:36 pm
Because I'm in a good mood tonight. And I have a batch simmering that tastes awesome.
1) Butter. I use about 3/4 of a stick of unsalted butter for a pretty big batch.
2) Vinegar. Maybe 2 tblsp for the same batch.
You can't really taste either when it's done, but they add a little depth and a hint of richness. Try it sometime.
You're welcome.
1) Butter. I use about 3/4 of a stick of unsalted butter for a pretty big batch.
2) Vinegar. Maybe 2 tblsp for the same batch.
You can't really taste either when it's done, but they add a little depth and a hint of richness. Try it sometime.
You're welcome.
9
Posted on 4/20/13 at 9:37 pm to BayouBlitz
Posted on 4/20/13 at 9:42 pm to BayouBlitz
the butter secret is well known. I can't think of anything that isn't better with butter.
Posted on 4/20/13 at 9:57 pm to Cosmo
quote:
the butter secret is well known. I can't think of anything that isn't better with butter.
Okay my one secret
Posted on 4/20/13 at 10:10 pm to BayouBlitz
Hot sauce = vinegar
I think a lot of people already do that too.
I think a lot of people already do that too.
Posted on 4/20/13 at 10:42 pm to papz
Ya'll really shite on this thread. 
ETA: I don't use butter, I use a lot of olive oil.
ETA: I don't use butter, I use a lot of olive oil.
This post was edited on 4/20/13 at 10:44 pm
Posted on 4/20/13 at 10:46 pm to BayouBlitz
I didn't know either and my red beans are awesome.
I use a ham bone and a good bit of meat off the bone along with sausage in the beans, though. The fat from the meat gives it a full flavor.
I use a ham bone and a good bit of meat off the bone along with sausage in the beans, though. The fat from the meat gives it a full flavor.
Posted on 4/20/13 at 11:06 pm to AlaTiger
I mash my beans with the bottom of a big glass.....all I got. But I'm a Texan. So I don't give a f@ck what you think.
Posted on 4/21/13 at 1:04 am to Zappas Stache
Pickled pork and smoked ham hock- boom
Posted on 4/21/13 at 1:59 am to BayouBlitz
Those tips just make it to AL?
Posted on 4/21/13 at 5:02 am to BayouBlitz
No sausage in the beans. Makes them greasy. Pan-fried on side is the way to go.
Just need a good ham bone and some chopped ham in the beans.
I also don't cook down the trinity. The beans cook for so long, you really don't need to do that.
Just need a good ham bone and some chopped ham in the beans.
I also don't cook down the trinity. The beans cook for so long, you really don't need to do that.
Posted on 4/21/13 at 6:53 am to Gris Gris
At least we know why LSU fans complain so much about life in Gumpland.
Posted on 4/21/13 at 8:55 am to CITWTT
1. Real andouille (preferably Jacob's).
2. A cup of dry red wine, you would not believe what this does for red beans (also black-eyed peas).
2. A cup of dry red wine, you would not believe what this does for red beans (also black-eyed peas).
Posted on 4/21/13 at 9:09 am to Gris Gris
quote:
Gris Gris
One of these days Alice....straight to the moon!
BTW the vinegar is on top of hot sauce, which may or may not be vinegar based. (To the other poster, not GG)
Posted on 4/21/13 at 11:39 am to BayouBlitz
Take a pack of hot dogs and run through the food processor until its a paste and add to you red beans to turn them into Popeyes red beans.
Posted on 4/21/13 at 1:06 pm to BayouBlitz
quote:
One of these days Alice....straight to the moon!
You didn't really think I'd your post go by with no comment, did you? Been putting a stick of butter in red beans at the end of cooking ever since I can remember along with a healthy shot of acid.
Gump land has slowed your brain.
Posted on 4/21/13 at 1:45 pm to Gris Gris
The stress of my job has slowed my brain. And having to work this weekend.
But, I have a large batch of butter and vinegar infused beans to make it all better.
Hmmm, maybe I'll make some mashed potatoes to serve it over...
But, I have a large batch of butter and vinegar infused beans to make it all better.
Hmmm, maybe I'll make some mashed potatoes to serve it over...
Posted on 4/21/13 at 2:15 pm to BayouBlitz
quote:
Hmmm, maybe I'll make some mashed potatoes to serve it over...
OMG!! Why don't you just add some okra and tomatoes to it while you're at it!!!
Sorry about work.
Posted on 4/21/13 at 3:54 pm to Gris Gris
quote:
OMG!! Why don't you just add some okra and tomatoes to it while you're at it!!!
Why didn't I think of that?
Funny thing is I don't even like okra...outside of gumbo. Just what i was raised on.
The job is a good one. We just have 2 huge proposals due in the next three weeks. So I'm cooking big batches of food, expecting to be working through lunchtime all week.
I need to make a t-shirt that says
"Gumbo. Okra in. Tomotoes out."
Oh, and if jambalaya is accepted over pasta, why cant red beans be served over mashed potatoes. No stranger than potato salad in gumbo.
This post was edited on 4/21/13 at 3:56 pm
Posted on 4/21/13 at 4:40 pm to BayouBlitz
You're going off the deep end, Blitz! You need to get back to your roots and sanity in the kitchen!
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