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re: Beans to use for creamy red beans and rice.
Posted on 11/18/24 at 4:49 pm to Y.A. Tittle
Posted on 11/18/24 at 4:49 pm to Y.A. Tittle
quote:
I cooked the shite out of them and they wouldn't bread down and get creamy for anything.
Sounds like they may be perfect for New Orleans style red beans though.
This post was edited on 11/18/24 at 4:50 pm
1
Posted on 11/18/24 at 4:53 pm to LSUballs
Natchitoches style. 
Posted on 11/18/24 at 5:10 pm to Y.A. Tittle
If your dried beans are old, they can be difficult to get them soft, even if you cook them a long time.
I like to brine my beans for the soak (3 Tbs to a gallon). Brining helps the skins to cook as fast as the interior. This makes for fewer blown-out beans with tough skins swimming around.
Can't remember where I heard this first, but America's Test Kitchen confirmed it.
I like to brine my beans for the soak (3 Tbs to a gallon). Brining helps the skins to cook as fast as the interior. This makes for fewer blown-out beans with tough skins swimming around.
Can't remember where I heard this first, but America's Test Kitchen confirmed it.
Posted on 11/18/24 at 8:25 pm to LSUballs
Depends if you like a more soupy bean or prefer slop style.
Posted on 11/18/24 at 8:40 pm to Stadium Rat
quote:
If your dried beans are old, they can be difficult to get them soft, even if you cook them a long time.
A couple pinches (wouldn’t have a smidgen?) of baking soda will aid in tenderizing tough beans/skins. Be careful not to put too much in or you will be able to taste it.
Posted on 11/18/24 at 9:15 pm to PeteRose
Boil the beans for an hour before sautéing veg and pork.
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