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Started By
Message
Beans: May 28, 2024 - Challenge Submission Thread
Posted on 5/28/24 at 9:12 am
Posted on 5/28/24 at 9:12 am
It's time to submit your legume masterpieces.
8
Posted on 5/28/24 at 11:13 am to LouisianaLady
How does this work?
I will put my Lima, Red Kidney, and Great Northern beans against anyone!!!!
I will put my Lima, Red Kidney, and Great Northern beans against anyone!!!!
Posted on 5/28/24 at 11:23 am to JodyPlauche
Post some pictures (at least one) of your dish and a description of how you made it. You don’t have to post the whole recipe, but you can. You have until tomorrow morning around 9am.
I’m currently working on something, but not sure if it will be good enough to submit.
I’m currently working on something, but not sure if it will be good enough to submit.
This post was edited on 5/28/24 at 11:24 am
Posted on 5/28/24 at 11:44 am to LouisianaLady
Black Bean Puree with Fried Softshell Crawfish, Pico, Fresco, and Mango Habanero Sauce.
This was a my version on a dish I had in NOLA years ago (theirs had softshell crab instead of crawfish).
Black beans soaked in chicken broth and cooked down with Pork Jowl and smoked Ham Hock.
Pico with corn, purple onion, cilantro, lime, tomato, and poblano.
Mango and Habanero cooked down then hit with the blender for the sauce.
Crawfish soaked in buttermilk over night, then battered with ALOT of Marash chile flakes.
Crawfish Fried in pig lard
Plate and Eat!
This was a my version on a dish I had in NOLA years ago (theirs had softshell crab instead of crawfish).
Black beans soaked in chicken broth and cooked down with Pork Jowl and smoked Ham Hock.
Pico with corn, purple onion, cilantro, lime, tomato, and poblano.
Mango and Habanero cooked down then hit with the blender for the sauce.
Crawfish soaked in buttermilk over night, then battered with ALOT of Marash chile flakes.
Crawfish Fried in pig lard
Plate and Eat!
Posted on 5/28/24 at 12:00 pm to holygrale
Gorgeous!
Posted on 5/28/24 at 12:17 pm to holygrale
Damn that looks really good.
Posted on 5/28/24 at 1:17 pm to LouisianaLady
Ham & Green Bean Soup
My legume of choice is green beans. There aren’t many low carb legumes!
I had a ham bone in the freezer, so I started things off by making ham stock.
The ham bone is from a spiral sliced honey baked ham. I trimmed most of the sugared ends, but not all. Into the pot with the ham bone, onions, carrots, celery, and garlic.
Add water and a couple of bay leaves to the stock pot.
Four hours later.
Strained
The soup ingredients, including the homemade stock.
Brown the Italian sausage.
Add the trinity. I also decided to add some red bell pepper and carrots. Why? Because I had them and they’re good additions. Debated adding mushrooms. Did not add them.
Add the stock back into the pot. I added Better than Bouillon ham base at this point to intensify the ham flavor.
Get some color on the ham.
Add green beans
Get it to a light simmer and cook until green beans are tender. Add a splash or two of apple cider vinegar near the end of cooking.
Plate the soup.
Add freshly grated parm and rustic croutons made with low carb bread and serve!
Notes:
Potatoes would obviously make a great addition to this soup.
Cornbread would make a great accompaniment.
If you don’t have a ham bone, use ham hocks, or even just ham base.
My legume of choice is green beans. There aren’t many low carb legumes!
I had a ham bone in the freezer, so I started things off by making ham stock.
The ham bone is from a spiral sliced honey baked ham. I trimmed most of the sugared ends, but not all. Into the pot with the ham bone, onions, carrots, celery, and garlic.
Add water and a couple of bay leaves to the stock pot.
Four hours later.
Strained
The soup ingredients, including the homemade stock.
Brown the Italian sausage.
Add the trinity. I also decided to add some red bell pepper and carrots. Why? Because I had them and they’re good additions. Debated adding mushrooms. Did not add them.
Add the stock back into the pot. I added Better than Bouillon ham base at this point to intensify the ham flavor.
Get some color on the ham.
Add green beans
Get it to a light simmer and cook until green beans are tender. Add a splash or two of apple cider vinegar near the end of cooking.
Plate the soup.
Add freshly grated parm and rustic croutons made with low carb bread and serve!
Notes:
Potatoes would obviously make a great addition to this soup.
Cornbread would make a great accompaniment.
If you don’t have a ham bone, use ham hocks, or even just ham base.
Posted on 5/28/24 at 2:43 pm to LouisianaLady
I just came to this board to search and see when the next challenge was so I could maybe participate. I don't have time tonight and no one else eats beans. But I look forward to voting tomorrow!!!!
Posted on 5/28/24 at 2:59 pm to holygrale
Looks great. Where did you get the softshell crawifsh from?
Posted on 5/28/24 at 3:17 pm to Darla Hood
wow that looks fantastic
Posted on 5/28/24 at 3:29 pm to moontigr
There's a guy off of Old Jefferson, near the Manchac Bridge that sells them.
Posted on 5/28/24 at 4:31 pm to LouisianaLady
My wife would kill mr if I made another pot of Charro beans with chicharons.
I overdid the last pot. Equal parts by volume skin vs bean. Texturally horrifying.
I overdid the last pot. Equal parts by volume skin vs bean. Texturally horrifying.
Posted on 5/28/24 at 5:21 pm to holygrale
does he have an actual shop, or does he just sell from his house?
This post was edited on 5/28/24 at 5:22 pm
Posted on 5/28/24 at 5:42 pm to moontigr
It's a shead on the side of a house, but he's got a sign out front.
This post was edited on 5/28/24 at 6:05 pm
Posted on 5/28/24 at 6:14 pm to LouisianaLady
White Beans and Shrimp
I went simple for this challenge and chose something I love to eat.
Had a fishing trip, so I picked up shrimp off a shrimp boat.
Cooked the white beans using a chunk of homemade smoked ham I had in the freezer from the ham challenge. Sautéed the vegetables, added beans and water. Towards the end, I cubed the ham and added it to the beans.
Once the beans were cooked, I cooked rice, peeled the shrimp and sautéed them in a separate pan. Then added the cooked shrimp to the beans and served over rice with potato salad.
I went simple for this challenge and chose something I love to eat.
Had a fishing trip, so I picked up shrimp off a shrimp boat.
Cooked the white beans using a chunk of homemade smoked ham I had in the freezer from the ham challenge. Sautéed the vegetables, added beans and water. Towards the end, I cubed the ham and added it to the beans.
Once the beans were cooked, I cooked rice, peeled the shrimp and sautéed them in a separate pan. Then added the cooked shrimp to the beans and served over rice with potato salad.
Posted on 5/28/24 at 6:39 pm to LouisianaLady
Not at home this week but figured I’d enter something for the laughs.
This is a very complex recipe of pinto beans swimming in a chili gravy accompanied by sliced jalapeños along with a plastic spork
Ranch style beans
This is a very complex recipe of pinto beans swimming in a chili gravy accompanied by sliced jalapeños along with a plastic spork
Ranch style beans
Posted on 5/28/24 at 7:02 pm to LouisianaLady
White Beans alla Vodka
Sauté shallots in olive oil until translucent. Add tomato paste and let cook a few minutes while you thinly slice garlic.
This garlic peeler is a game changer.
Garlic and red pepper flakes in
Cook a few minutes and add your vodka and cook off.
Heavy cream
Beans, water, simmer. Season well with salt and pepper at this point. Simmer a few mins.
Half cup of parm and a knob of butter until glossy
Garnish with more fresh parm, red pepper flakes, parsley, and good balsamic vinegar
Sauté shallots in olive oil until translucent. Add tomato paste and let cook a few minutes while you thinly slice garlic.
This garlic peeler is a game changer.
Garlic and red pepper flakes in
Cook a few minutes and add your vodka and cook off.
Heavy cream
Beans, water, simmer. Season well with salt and pepper at this point. Simmer a few mins.
Half cup of parm and a knob of butter until glossy
Garnish with more fresh parm, red pepper flakes, parsley, and good balsamic vinegar
Posted on 5/28/24 at 7:12 pm to holygrale
Wow.
Posted on 5/28/24 at 7:16 pm to LouisianaLady
Not sure who will be declared the winner, but all of these dishes look phenomenal.
Posted on 5/28/24 at 7:18 pm to holygrale
OK, upon further research, I've discovered his name is Blake Hopkins. He used to own The Crawfish Place off Airline, which is the only place I've ever had softshell crawfish before. They made a softshell crawfish poboy that was dynamite.
How much do they cost, do you recall?
How much do they cost, do you recall?
This post was edited on 5/28/24 at 7:21 pm
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