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Started By
Message
Adjusting taste of red beans and rice
Posted on 6/16/25 at 8:36 pm
Posted on 6/16/25 at 8:36 pm
Had some red beans and rice at Elsie’s today. Really enjoyed it.
Got me thinking about my red beans and how they have a much more “earthy” taste, like beans often do.
Elsie’s beans had a much less earthy taste.
Any suggestions? A bit of vinegar? Better beans? Puréed hot dogs? LOL
Got me thinking about my red beans and how they have a much more “earthy” taste, like beans often do.
Elsie’s beans had a much less earthy taste.
Any suggestions? A bit of vinegar? Better beans? Puréed hot dogs? LOL
17
Posted on 6/16/25 at 8:56 pm to brightsideman
Lard. Pickled ham or hocks and smash some of the beans.
Posted on 6/16/25 at 9:07 pm to Napoleon
MSG. Prepared for downvotes, but that is the answer. All restaurants use MSG, it enhances food flavor tremendously.
Posted on 6/16/25 at 9:49 pm to kayjay
quote:
MSG. Prepared for downvotes, but that is the answer. All restaurants use MSG, it enhances food flavor tremendously.
Couple shakes of Worcestershire sauce will give you that effect. Always add it to my red beans.
Posted on 6/16/25 at 10:25 pm to brightsideman
quote:
Got me thinking about my red beans and how they have a much more “earthy” taste, like beans often do.
I don't think Elsie's does this but at home you can add a little fish sauce or umami powder for a boost.
Quality bay leaves help too.
Posted on 6/17/25 at 8:40 am to brightsideman
A bit of brown sugar will help cut the earthy taste of the beans and enhance your seasonings as well.
Posted on 6/17/25 at 9:21 am to brightsideman
A little acid of your choice.
Posted on 6/17/25 at 9:43 am to brightsideman
I use about 75% stock 25% water
Posted on 6/17/25 at 10:56 am to brmach
Might try this. My mom talked to the lady at Oak Point in Central who works the hot bar, and she mentioned that she puts some sugar in there. Of course, she told my mom not to tell anyone. Doh.
Posted on 6/17/25 at 11:04 am to brightsideman
I bring my beans to a simmer for about 10 minutes. Drain, rinse and bring them back to a simmer in fresh water.
Posted on 6/17/25 at 12:00 pm to kayjay
quote:
MSG. Prepared for downvotes, but that is the answer. All restaurants use MSG, it enhances food flavor tremendously.
I add it to almost everything. My wife would be a downvoter. I have to hide it in the very back of the spice cabinet. Everytime she finds it, she throws it away. Then has no problem going out for Hibachi or getting Chinese takeout.
Posted on 6/17/25 at 12:13 pm to brightsideman
Add some bay leaves (or more)
Posted on 6/17/25 at 1:04 pm to brightsideman
You may think this is "off the wall" but try adding a tablespoon of A-1 steak sauce, two tablespoons of Steens syrup, 1/2 teaspoon of each oregano and red pepper flakes.
Posted on 6/17/25 at 3:20 pm to brightsideman
Add some mustard
Posted on 6/17/25 at 4:03 pm to whoa
I use ground mustard while I'm cooking the beans, and then I like to add a squirt of yellow mustard at the table. My grandma always did, I guess I picked it up from her.
Posted on 6/17/25 at 4:56 pm to Lambdatiger1989
I know Elsie's is a big fan of sage. I haven't had their RB&R but I can taste sage in a lot of their dishes.
I add pickled onions to my plate of red beans.
I add pickled onions to my plate of red beans.
Posted on 6/17/25 at 5:29 pm to brightsideman
Natchitoches style is what you’re looking for, it’s more of a beany-bean. New Orleans style is more of a slop.
Posted on 6/17/25 at 6:41 pm to kayjay
quote:
All restaurants use MSG, it enhances food flavor tremendously
No we don't. At least not as much as you are implying.
We use salt for almost everything. MSG is usually used for a select few items, usually asian inspired dishes.
Unless it's an asian restaurant.
To answer the OP: Elsie's, and a lot of other restaurants, use broth in their beans. It could be chicken or veggie broth, but it is used.
Replace 1/4 of your water with broth. Same goes for jambalaya. Replace 1/2 your water with chicken broth and you will never have dry jambalaya.
This post was edited on 6/17/25 at 6:43 pm
Posted on 6/17/25 at 7:27 pm to brightsideman
For a while there I was cooking red beans without any meat in the dish and I used cumin as a powdered seasoning. They really tasted great and much different than traditional red beans I've grown up on.
I got over that fad and went back to traditionally cooking red beans with a variety of meats including ham hocks, chunks of seasoning ham, pickle meat, smoke sausage and andouille sausage.
I got over that fad and went back to traditionally cooking red beans with a variety of meats including ham hocks, chunks of seasoning ham, pickle meat, smoke sausage and andouille sausage.
Posted on 6/17/25 at 8:07 pm to brightsideman
Easy.
Boil your beans
When they foam, drain them, rinse them and put them back to boil. If they foam again, repeat the process. THeb cook them as your normally would.
Boil your beans
When they foam, drain them, rinse them and put them back to boil. If they foam again, repeat the process. THeb cook them as your normally would.
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