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Message
Soaking red beans...
Posted on 8/12/08 at 3:53 pm
Posted on 8/12/08 at 3:53 pm
I want to cook Red Beans and Rice tonight, but I didn't start soaking the beans until 1pm today. I usually let them soak overnight, but I forgot to do it.
With the short soak time, am I facing a gassy aftermath? or is my soak time ok?
Thanks
With the short soak time, am I facing a gassy aftermath? or is my soak time ok?
Thanks
Posted on 8/12/08 at 3:55 pm to Chicken
I am not an expert, but I would not expect to have a good pot of red beans tonight. I normally put them in the crockpot early in the morning. The suasage goes in at least 2 hrs before I want to eat...
Posted on 8/12/08 at 4:13 pm to Chicken
What's worse...not fully rehydrated beans or just buying them in the can?
Posted on 8/13/08 at 7:48 am to Chicken
Dry Beans
1 lb. Dry Beans
1 large Yellow Onion
1 small Bell Pepper
3 Stalks of Celery
1/2 Bunch of Green Onions
1 lb. Sausage
Seasoning Meat
2 or 3 Bay Leaves
Baking Soda
This recipe can be used for whatever type of Dry Beans you like (Red, Navy, Great Northern, Baby Lima, Large Lima, Black-Eye Peas, etc.) Soak Beans overnight or a few hours before cooking.
Rinse and drain beans. Pick thru for debris and/or discolored Beans. Add Water to cover Beans about 1 inch and stir in 1 tbs. of Baking Soda. Bring up to heat until they start to foam. Rinse Beans in a Collander with "Hot Water". Repeat this process two more times.
Add enough Hot Water to cover Beans about 2 inches and start to heat. Add Bay Leaves, Seasoning Meat and Spice to taste. Seasoning Meat can be leftover Ham/Ham Bone, Smoked Ham Hock, Smoked Turkey Neck, Wing or Leg. I keep a freezer bag in my freezer with this sort of leftover stuff. Never throw away a Ham Bone or Ham scraps!!!!!
In a seperate Skillet, Saute' chopped Vegtables in some good ole Bacon Grease, then add to Beans. Put Skillet aside, without washing, for making of Cornbread. Stir all together well and let simmer partially covered for about 1 hour on medium/low heat. Stir frequently and add "HOT WATER" as needed. Cold Water will keep the Beans from getting soft. Skim off any Grease/Scum as cooking.
Cut Sausage in 2" to 3" pieces and add to Beans. Continue cooking, adding Water as needed. Add Seasoning to taste. Cook untill soft and creamy.
Serve over Rice and Cornbread is an absolute must!!!!!!!!
Tip: The Baking Soda makes the beans soften up quicker, making them creamy and reducing or even eliminating soak time...........
1 lb. Dry Beans
1 large Yellow Onion
1 small Bell Pepper
3 Stalks of Celery
1/2 Bunch of Green Onions
1 lb. Sausage
Seasoning Meat
2 or 3 Bay Leaves
Baking Soda
This recipe can be used for whatever type of Dry Beans you like (Red, Navy, Great Northern, Baby Lima, Large Lima, Black-Eye Peas, etc.) Soak Beans overnight or a few hours before cooking.
Rinse and drain beans. Pick thru for debris and/or discolored Beans. Add Water to cover Beans about 1 inch and stir in 1 tbs. of Baking Soda. Bring up to heat until they start to foam. Rinse Beans in a Collander with "Hot Water". Repeat this process two more times.
Add enough Hot Water to cover Beans about 2 inches and start to heat. Add Bay Leaves, Seasoning Meat and Spice to taste. Seasoning Meat can be leftover Ham/Ham Bone, Smoked Ham Hock, Smoked Turkey Neck, Wing or Leg. I keep a freezer bag in my freezer with this sort of leftover stuff. Never throw away a Ham Bone or Ham scraps!!!!!
In a seperate Skillet, Saute' chopped Vegtables in some good ole Bacon Grease, then add to Beans. Put Skillet aside, without washing, for making of Cornbread. Stir all together well and let simmer partially covered for about 1 hour on medium/low heat. Stir frequently and add "HOT WATER" as needed. Cold Water will keep the Beans from getting soft. Skim off any Grease/Scum as cooking.
Cut Sausage in 2" to 3" pieces and add to Beans. Continue cooking, adding Water as needed. Add Seasoning to taste. Cook untill soft and creamy.
Serve over Rice and Cornbread is an absolute must!!!!!!!!
Tip: The Baking Soda makes the beans soften up quicker, making them creamy and reducing or even eliminating soak time...........
Posted on 8/13/08 at 3:49 pm to Chicken
Your soak time should be fine. Also, I was once told by an old-timer (a great cook)that adding a table spoon or two of baking soda to the beans while boiling will tend to de-gas them somewhat.
I've tried it and it sure does make a huge fizz and foam when you put it in (and doesn't change the flavor). As to the level of de-gas......i'm not sure.
I've tried it and it sure does make a huge fizz and foam when you put it in (and doesn't change the flavor). As to the level of de-gas......i'm not sure.
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