Would like to compare Red Beans and Rice Recipes.

Pickle meat? You mean like pickle loaf?
I like to use dry beans, but I am usually limited on time, I wish I knew where to get fresh kidney beans around here, I would like to try that, but I don't think I have ever even seen those where I live.

Thank you very much, I will try that.

If you cook the dry beans in the Bacon grease, does it help them cook faster, instead of soaking?

I usually cook about two pounds of beans at a time and freeze most of it in small containers

Just use the quick soak method.. most bean bags have the instructions.

Also, real stock will take the flavor profile up if made right. I personally love Ham Base if your meat choice doesn't work out well and you want that ham flavor. The better than bullion brand is good.

I am still partial to the uncle ben's long grain from a bag. I know it is way overpriced, but good lord does it work well in my gumbo/jambalaya.

Camellia red kidney beans and let soak over night . I add a tsp. of liquid crab boil to the water as I like my beans spicy

dice 1 med yellow onion, and cook down till translucent in large magnalite or cast iron pot. I usually add 2 Tbsp of butter when cooking down vegetables. Add 1 Tsp of minced garlic and some smoked Tasso that has been diced into bite size pcs. Cook for 3-4 minutes over medium heat as garlic will cook pretty fast. Do not let garlic burn.

Then add soaked beans and water to large pot , cover and cook over low heat for most of the day. (crockpot will also work for cooking). You can add 1 tsp. of liquid smoke for more flavor.

After cooking most of the day, mash some of the beans with large spoon into side of pot, or purée 1 cup of the cooked beans. This will make them the consistency of Popeyes creamy red beans.

I use long grain parboiled rice

1 lb. of dry red beans or kidney beans. Soak until they begin to split.

Hambone.

Chop up an onion, stalk of celery, and one bell pepper, seeded.

Saute your vegetables, starting with the onion in the grease from a couple of pieces of bacon that you cook down. Then, after the onions become translucent, add the diced celery and bell pepper.

Add in the hambone and the beans and and 2-3 bay leaves and cover with an inch of water. Season with creole seasoning, some salt, tabasco sauce.

Bring to a boil and then turn down and let cook for a couple of hours. You want to slow cook the beans. The ham bone will give it flavor.

After 3 hours or so, take out the hambone and chop any meat on it off and throw it back in the pot.

Add in a pound of smoked sausage, sliced, and cook another hour or so until the beans get a bit creamy. You don't want the beans to completely fall apart, but you want them to begin to mix together in the water and create something of a bean gravy.

Serve over rice. It is fantastic.

Takes about 4 hours but cooking longer doesn't hurt as long as you don't let the beans turn to complete mush.

If you are using canned beans, it will obviously take less time, but if I am going to do all of this, I just use the dried beans and I do it right.

I soak dry beans in water and beef broth over night in the crock pot. next day add finely diced onion and rotel tomatoes with Tony's seasoning. cook down until noon-ish.... add chopped sausage about an hour before wanting to serve.

That brine soak worked with the last set of white beans I cooked.