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Started By
Message
Would like to compare Red Beans and Rice Recipes.
Posted on 2/1/14 at 7:59 pm
Posted on 2/1/14 at 7:59 pm
I am making a pot of red beans, and was just wondering how my way compares to others.
Here's mine : 1pound ground pork, 1 pound Conecuh brand smoked sausage, 1/2 pound chopped bacon,2 medium sized yellow onions chopped,1 red, 1 yellow, 1green bell pepper all chopped.
Brown all the meat together then drain, throw in onions and peppers and a little water, let it simmer a few minutes.
add 3 cans of light red kidney beans, 3 cans water, 6 cubes chicken bouillon,some ground red pepper and simmer for about 90 minutes'
I always serve it with Mahatma gold rice.
Here's mine : 1pound ground pork, 1 pound Conecuh brand smoked sausage, 1/2 pound chopped bacon,2 medium sized yellow onions chopped,1 red, 1 yellow, 1green bell pepper all chopped.
Brown all the meat together then drain, throw in onions and peppers and a little water, let it simmer a few minutes.
add 3 cans of light red kidney beans, 3 cans water, 6 cubes chicken bouillon,some ground red pepper and simmer for about 90 minutes'
I always serve it with Mahatma gold rice.
Posted on 2/1/14 at 8:03 pm to auggie
I never use canned beans. My mom used to get fresh beans and they didn't even need soaking and came out so creamy.
Never heard if ground pork in them either
Smokes sausage, pickle meat, the trinity and I use the water that the beans soaked in
Never heard if ground pork in them either
Smokes sausage, pickle meat, the trinity and I use the water that the beans soaked in
This post was edited on 2/1/14 at 8:05 pm
Posted on 2/1/14 at 8:10 pm to hobotiger
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.
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.
Posted on 2/1/14 at 8:13 pm to auggie
LINK
It's a seasoning meat, I definitely can't find it up north so I stock up when I visit home. The link has a recipe to make your own
And soaking beans doesn't take any time you pot them in a pot and let them soak while you sleep or while you are at work.
Camellia brand beans are the best
If I had my laptop here I would post the recipe I use when I have time, by far the best beans I have ever had
It's a seasoning meat, I definitely can't find it up north so I stock up when I visit home. The link has a recipe to make your own
And soaking beans doesn't take any time you pot them in a pot and let them soak while you sleep or while you are at work.
Camellia brand beans are the best
If I had my laptop here I would post the recipe I use when I have time, by far the best beans I have ever had
This post was edited on 2/1/14 at 8:19 pm
Posted on 2/1/14 at 8:18 pm to hobotiger
Thank you very much, I will try that.
Posted on 2/1/14 at 8:40 pm to auggie
cook onion, bell pepper down in bacon grease. Throw in dry beans and cook for a few mins until wrinkled. Add water, seasoning, and some type of pickled pork, ham hocks etc. Cook sausage in pan and add at end.
Posted on 2/1/14 at 8:44 pm to LEASTBAY
If you cook the dry beans in the Bacon grease, does it help them cook faster, instead of soaking?
Posted on 2/1/14 at 8:53 pm to hobotiger
I agree, that soaking shouldn't be a problem, except, that I usually get asked to cook them on short notice from my Son In Law.He didn't know he would be able to come visit until about 5pm tonight.He'll be here in about 45 minutes.
Posted on 2/1/14 at 8:58 pm to auggie
I usually cook about two pounds of beans at a time and freeze most of it in small containers
Posted on 2/1/14 at 8:58 pm to auggie
Posted on 2/1/14 at 9:11 pm to MeridianDog
I do use the Blue Runner Brand, The Creole Style,whenever I can find them here, I guess I should have mentioned that.
Posted on 2/1/14 at 9:53 pm to auggie
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.
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.
Posted on 2/1/14 at 10:02 pm to Sig
I use Goya, Ham flavor for my pintos and other beans, but Like the chicken flavor with the red beans. The Uncle Ben's Rice is good, but you should give the Mahatma Gold a try once.Uncle Ben's used to have a Gold version too, but I can't find it anymore where I live.
Posted on 2/1/14 at 10:28 pm to auggie
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
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
Posted on 2/1/14 at 10:33 pm to Got Blaze
quote:
amellia 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.
Pretty much what I do-I like Andouille sausage and just a little onion and bell pepper for taste. Simple is good with this recipe.
Posted on 2/1/14 at 10:37 pm to auggie
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.
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.
This post was edited on 2/1/14 at 10:39 pm
Posted on 2/1/14 at 10:58 pm to AlaTiger
Camellia beans soaked overnight
Trinity
Garlic
Andouille
Rotel
Bay leaf
Thyme
Salt, BP, RP
Cook 3 hrs smash beans
Trinity
Garlic
Andouille
Rotel
Bay leaf
Thyme
Salt, BP, RP
Cook 3 hrs smash beans
This post was edited on 2/1/14 at 11:00 pm
Posted on 11/8/14 at 5:32 pm to auggie
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.
Posted on 11/8/14 at 9:07 pm to Koon
Wow, this is an old thread that came back!
You should always get rid of the soak water. It makes the beans less gassy.
The latest science suggests that the old conventional wisdom is wrong. They used to say to never salt the beans until they're done because it makes them slower to cook. The new way, popularized by America's Test Kitchen and others, is to soak overnight in a weak brine - 3 tablespoons of salt to a gallon of water.
They say the salt changes the chemistry in the bean skins so that the skins cook faster, and are done at the same time as the interior.
If you can't get or make pickle meat, but want to approximate the taste, add a couple of teaspoons of vinegar per pound of beans.
quote:
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.
You should always get rid of the soak water. It makes the beans less gassy.
The latest science suggests that the old conventional wisdom is wrong. They used to say to never salt the beans until they're done because it makes them slower to cook. The new way, popularized by America's Test Kitchen and others, is to soak overnight in a weak brine - 3 tablespoons of salt to a gallon of water.
They say the salt changes the chemistry in the bean skins so that the skins cook faster, and are done at the same time as the interior.
If you can't get or make pickle meat, but want to approximate the taste, add a couple of teaspoons of vinegar per pound of beans.
Posted on 11/8/14 at 9:56 pm to Stadium Rat
That brine soak worked with the last set of white beans I cooked.
This post was edited on 11/8/14 at 9:57 pm
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