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Message
Red beans & rice tips
Posted on 11/29/11 at 2:23 pm
Posted on 11/29/11 at 2:23 pm
Hey guys, I've been making RB&R for years now and I've never been really good at it. I end up with watery, soupy beans that (while they have some flavor) aren't great. Do you guys have any tips?
Currently I soak the beans overnight, rewash them two or three times, and bring them to a boil. Then I simmer for about an hour. I add sausage, onion, green bell pepper, then put them back on to simmer another hour (adding a cajun spice I pick up from a specialty store here along with a little minced garlic) and serve when the beans are tender.
Currently I soak the beans overnight, rewash them two or three times, and bring them to a boil. Then I simmer for about an hour. I add sausage, onion, green bell pepper, then put them back on to simmer another hour (adding a cajun spice I pick up from a specialty store here along with a little minced garlic) and serve when the beans are tender.
Posted on 11/29/11 at 2:30 pm to RollTigers
Smash a bunch of dem beans up w/ the back of your spoon.
Posted on 11/29/11 at 2:31 pm to LSUballs
add a stick of butter 5 minutes before its done
Posted on 11/29/11 at 2:33 pm to LSUballs
I always put pickled pork in mine to help flavor them...or a ham bone is always good.
Posted on 11/29/11 at 2:57 pm to mpar98
Take the lid off and let them simmer to thicken up!
Posted on 11/29/11 at 3:06 pm to RollTigers
bring your simmer to a rolling boil for longer after you add the sausage onin, bellpepper, and GARLIC. It'll bring the water down. Smush some of the beans at this time, don't overdoe it though, you can do more as the water goes down to check consistency. Add chicken stock. If it's not down enough at the end add some corn starch and rolling boil again with lots of stirring. Don't cover it. You wan the water to evaporate. It takes me about 3 hours to cook my redbeans.
For extra flavor:
0.5-1.0 can of chicken stock
2 tablespoons of savoie's roux in a seperate pan with some water added cooked down till it is mixed in well. Stir, smush it, and stir. Don't want to burn it. Sometimes I mix the dried chicken stock (or whatever its called) in with the roux pan.
For extra flavor:
0.5-1.0 can of chicken stock
2 tablespoons of savoie's roux in a seperate pan with some water added cooked down till it is mixed in well. Stir, smush it, and stir. Don't want to burn it. Sometimes I mix the dried chicken stock (or whatever its called) in with the roux pan.
Posted on 11/29/11 at 3:07 pm to RollTigers
Oh yeah, I think Chazz Reinhold said something about adding bay leaves is key.
Posted on 11/29/11 at 3:11 pm to tetu
tetu, your rb&r don't turn out too salty?
Posted on 11/29/11 at 3:11 pm to RollTigers
Add a ham bone with a good bit of ham on it, bay leaves, chopped onions, celery, and bell pepper in at the beginning with the beans. Add in cayenne pepper and some salt at the same time. Bring it to a boil and then down to simmer. After about an hour, add your sausage.
After another hour or two when the beans start to get tender, take out the ham bone and chop up the remaining meat. Add some more salt and cayenne pepper or cajun seasoning. Taste it for flavor and season it how you like.
That's how I do mine and it is great.
After another hour or two when the beans start to get tender, take out the ham bone and chop up the remaining meat. Add some more salt and cayenne pepper or cajun seasoning. Taste it for flavor and season it how you like.
That's how I do mine and it is great.
Posted on 11/29/11 at 3:13 pm to RollTigers
I saute onions, garlic, pepper, celery, etc in oil on the side, then add in.
I let everything sit uncovered on a low simmer, even after everything is done, until the beans start to get good. Then mash a bunch against the side of the pot and keep simmering until your consistency is exactly what you want.
I've let red beans simmer for hours. 3 minimum.
And toss a ham bone in there early on.
I let everything sit uncovered on a low simmer, even after everything is done, until the beans start to get good. Then mash a bunch against the side of the pot and keep simmering until your consistency is exactly what you want.
I've let red beans simmer for hours. 3 minimum.
And toss a ham bone in there early on.
Posted on 11/29/11 at 3:25 pm to RollTigers
You need a smoked ham hock, and consider cranking up the spices. Find the Paul Prudhomme recipe on line and read it for ideas.
Posted on 11/29/11 at 3:26 pm to LSUballs
quote:
Smash a bunch of dem beans up w/ the back of your spoon.
Real talk
Posted on 11/29/11 at 3:34 pm to OTIS2
quote:
You need a smoked ham hock, and consider cranking up the spices. Find the Paul Prudhomme recipe on line and read it for ideas.
Posted on 11/29/11 at 3:37 pm to Rohan2Reed
No. From what, the chicken stock? I rarely use the whole can for a pot of beans (I think I usually do 2 lbs).
I even add slap yo mamma seasoning 3 times (beginning, middle, end) and a little liquid smoke sometimes.
I even add slap yo mamma seasoning 3 times (beginning, middle, end) and a little liquid smoke sometimes.
Posted on 11/29/11 at 3:39 pm to BayouBlitz
quote:I forgot, I do this as well for about 2/3 of my onion, bpepper, etc mix. I add the other 1/3 when I add the sausage, tasso, shrimp, or whatever to the beans.
saute onions, garlic, pepper, celery, etc in oil on the side, then add in.
Posted on 11/29/11 at 4:57 pm to tetu
quote:
No. From what, the chicken stock? I rarely use the whole can for a pot of beans
yeah, just seems like with that and the roux and the seasoning it and then simmering off a lot of the water it would come out salty.
Posted on 11/29/11 at 5:01 pm to BayouBlitz
quote:
I saute onions, garlic, pepper, celery, etc in oil on the side, then add in.
This. And I put 2 or 3 dried chipolte peppers in at the start of the boil and leave in until the end. Pull them out. Gives a good smoky, spicy flavor.
Posted on 11/29/11 at 5:05 pm to RollTigers
quote:
rewash them two or three times,
I'm no expert, but I've always been told to wash the beans first, soak them overnight and simmer the beans in the same water. Don't know why, but I've always followed that advice.
Posted on 11/29/11 at 5:07 pm to Boh
quote:
quote: Smash a bunch of dem beans up w/ the back of your spoon.
I prefer to smush them.
Also I prefer smoked Tasso or ham hocks, also add a couple bay leaves
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