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re: Red Beans for Beginners
Posted on 2/24/13 at 9:32 pm to Stadium Rat
Posted on 2/24/13 at 9:32 pm to Stadium Rat
I don't do the heart attack food so I stay away from the hambones/hocks. 
0
Posted on 2/24/13 at 9:37 pm to Costanza
I like Double D sausage.
Posted on 2/24/13 at 9:43 pm to Stadium Rat
Stir in a stick of butter at the end for richness.
Purée a package of Oscar Meyer hot dogs and add for Popeyes flavor.
Purée a package of Oscar Meyer hot dogs and add for Popeyes flavor.
Posted on 2/24/13 at 9:47 pm to Martini
Posted on 2/25/13 at 6:11 am to OTIS2
I throw a roux on top of my beans before I shut the lid on the crockpot. I find it changes the flavor for the better. Also add Tasso.
Posted on 2/25/13 at 12:10 pm to Martini
quote:
Stir in a stick of butter at the end for richness.
This and do it just before you serve.
You can find some decent smoked ham shanks at various grocery stores, sometimes. I buy those a lot and make ham stocks or just throw a couple in as an alternative.
Posted on 2/25/13 at 12:18 pm to Costanza
This is for a pound of dry beans whether they red, white, lima, etc
Soak them for 6-8 hours in warm water, change it halfway through.
Put them in a pot and cover with water
Bring them to a boil
When they start to foam, change out the water
Back to the pot covered with water
Add 1 small diced onion
1/2 pound of whatever meat you seasoning them with (pickled pork is my favorite)
1/2 stick butter (not margarine) or a big serving spoon of Crisco
Salt
Pepper
Cook them till they are cream (about 3 1/2 - 4 1/2 hours depending on fresh they are)
My Grandpaw was at one time a cook for an offshore company and this is how he did it.
Soak them for 6-8 hours in warm water, change it halfway through.
Put them in a pot and cover with water
Bring them to a boil
When they start to foam, change out the water
Back to the pot covered with water
Add 1 small diced onion
1/2 pound of whatever meat you seasoning them with (pickled pork is my favorite)
1/2 stick butter (not margarine) or a big serving spoon of Crisco
Salt
Pepper
Cook them till they are cream (about 3 1/2 - 4 1/2 hours depending on fresh they are)
My Grandpaw was at one time a cook for an offshore company and this is how he did it.
Posted on 2/25/13 at 12:51 pm to Costanza
Posted on 2/25/13 at 2:45 pm to Costanza
Posted on 2/25/13 at 2:51 pm to Costanza
quote:
Red Beans for Beginners
richards smoked sausage\ or Savoies andouille 2 pounds sliced and quartered.
1 onion chopped
1 green bell pepper chopped
2 stalks of celery stripped and chopped
4 cloves of Garlic chopped
cook sausage, remove and saute the veggies in their drippings.
make some jiffy cornbread
here's the begginer part...
open 4 cans of Blue Runner red beans and mix the sausage and the veggies in it well. Add half stick of butter and continue to heat it up. Easy peazy. serve with or without rice.
I've cooked them before, but this way from start to finish it quicker and they're good and creamy, and the family likes em.
This post was edited on 2/25/13 at 3:10 pm
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