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Any tips to level up red beans?
Posted on 4/15/26 at 2:57 pm
Posted on 4/15/26 at 2:57 pm
What I currently do:
- use dried beans that have soaked overnight
- use the cajun trinity
- use tasso or andouille sausage or both
- let them cook all day, low and slow
- blend up a few scoops in a blender to add a creamy texture but maintain some whole beans
- use homemade stock
Any ideas for ingredients to add or techniques to make them better?
- use dried beans that have soaked overnight
- use the cajun trinity
- use tasso or andouille sausage or both
- let them cook all day, low and slow
- blend up a few scoops in a blender to add a creamy texture but maintain some whole beans
- use homemade stock
Any ideas for ingredients to add or techniques to make them better?
27
Posted on 4/15/26 at 3:00 pm to Seven Costanza
1. Pickled Pork
2. Substitute a cup of two of liquid with jalapeno or pickle juice
2. Substitute a cup of two of liquid with jalapeno or pickle juice
Posted on 4/15/26 at 3:01 pm to Seven Costanza
try sliced pickled pork in lieu of tasso, brown it good with your sausage. Also, a griddled patty of pattons hot sausage on top the beans with plenty of grease
I also add a handful of dried herbs de provence and plenty of garlic
I also add a handful of dried herbs de provence and plenty of garlic
Posted on 4/15/26 at 3:03 pm to Seven Costanza
A stick of butter
Posted on 4/15/26 at 3:09 pm to Seven Costanza
Chop up and add a fresh jalapeno (or more).
Posted on 4/15/26 at 3:20 pm to Seven Costanza
Fish sauce or umami powder
A splash of vinegar for balance.
A splash of vinegar for balance.
This post was edited on 4/15/26 at 3:22 pm
Posted on 4/15/26 at 3:22 pm to Seven Costanza
Salt meat, chicken stock and no need to blend. Just gently mash them against pot towards the end of cooking time
Posted on 4/15/26 at 3:23 pm to Seven Costanza
Ham bone
Posted on 4/15/26 at 3:24 pm to Seven Costanza
A cap of Liquid Smoke. Justin Wilson use to add BBQ Sauce.
Posted on 4/15/26 at 3:38 pm to Seven Costanza
chili powder
Posted on 4/15/26 at 3:54 pm to Seven Costanza
Bacon grease to cook veggies.
Make a stock out of ham hocks, neck bones, veggies, etc.
The good good smoked sausage.
Thyme, cumin, chili powder or puréed chilis.
Hit it with butter and vinegar at the end.
Make a stock out of ham hocks, neck bones, veggies, etc.
The good good smoked sausage.
Thyme, cumin, chili powder or puréed chilis.
Hit it with butter and vinegar at the end.
Posted on 4/15/26 at 3:55 pm to diat150
Can of diced tomatoes
Couple ounces of spicy Vinegar from pickled peppers
Couple ounces of spicy Vinegar from pickled peppers
Posted on 4/15/26 at 4:06 pm to Post It Bandit
quote:
Salt meat, chicken stock and no need to blend. Just gently mash them against pot towards the end of cooking time
this and a ham hock or ham bone added to the beans during the cook.
Posted on 4/15/26 at 4:06 pm to Seven Costanza
Adding butter is the correct answer. Got that tip from Chef Michael Gulotta
Posted on 4/15/26 at 4:44 pm to moontigr
Small amount of roux
Posted on 4/15/26 at 4:47 pm to Seven Costanza
Splash of liquid boil
Posted on 4/15/26 at 4:56 pm to moontigr
Wow! So many great responses.
I’m going to be cooking a lot of red beans this summer to try all these tips.
I’m going to be cooking a lot of red beans this summer to try all these tips.
Posted on 4/15/26 at 4:58 pm to cgrand
quote:
try sliced pickled pork in lieu of tasso, brown it good with your sausage.
How many lbs of meat are y’all using for 1 lb of dried beans? I usually do one pound total for meat. Would I go with a half pound of pickled pork and a half pound of sausage?
Posted on 4/15/26 at 5:47 pm to Seven Costanza
quote:Soak in a brine overnight. It helps the skin soften and cook as fast as the inside of the beans - eliminates "blown out" beans. Thoroughly rinse the soaked beans before cooking.
What I currently do:
- use dried beans that have soaked overnight
Posted on 4/15/26 at 6:45 pm to Seven Costanza
Stick of butter last 30 minutes
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