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Started By
Message
re: Do you consider red beans and rice a soup?
Posted on 10/26/18 at 9:02 am to lsufan9193969700
Posted on 10/26/18 at 9:02 am to lsufan9193969700
It's not a soup but i've seen it at restaurants as a soup.
Most notably Houstons in NOLA has a yummy red bean soup. I've made mine soupy after having it at Houstons awhile back.
Most notably Houstons in NOLA has a yummy red bean soup. I've made mine soupy after having it at Houstons awhile back.
1
Posted on 10/26/18 at 9:41 am to unclejhim
For every 2lbs of dry beans.
2 lbs dry beans
Salt
White pepper
1/2 Cup Crisco
1 medium WHITE onion
1lb pickled pork
For your beans you can either brine them for 8 hours or so (reccomended) or boil them till they foam, change the water, boil them till the foam again change the water then start cooking them.
I put the crisco in a pot (magnalite or stainless) and fry down my pork very lightly. Cook onions till softened then add my beans and enough water to cover them about 1" bring them to a light boil for about 45 minutes. Reduce the heat to a simmer and let them cook till they creamy, you may need to add a little water along the way. Normally it takes about 3-4 hours. Sometimes I'll take a bowl out and smash them a little.
Very basic recipe but if you cook them this way they will come out white. I've cooked 100s of pounds for different benefits and never had a complaint. Learned from my father in law.
2 lbs dry beans
Salt
White pepper
1/2 Cup Crisco
1 medium WHITE onion
1lb pickled pork
For your beans you can either brine them for 8 hours or so (reccomended) or boil them till they foam, change the water, boil them till the foam again change the water then start cooking them.
I put the crisco in a pot (magnalite or stainless) and fry down my pork very lightly. Cook onions till softened then add my beans and enough water to cover them about 1" bring them to a light boil for about 45 minutes. Reduce the heat to a simmer and let them cook till they creamy, you may need to add a little water along the way. Normally it takes about 3-4 hours. Sometimes I'll take a bowl out and smash them a little.
Very basic recipe but if you cook them this way they will come out white. I've cooked 100s of pounds for different benefits and never had a complaint. Learned from my father in law.
Posted on 10/26/18 at 10:15 am to lsufan9193969700
I've made red bean soup. It's a brothy dish and quite good. Very different texture from traditional red beans and rice.
Posted on 10/26/18 at 10:26 am to lsufan9193969700
quote:
Do you consider red beans and rice a soup?
I don't but I had a soup sampler at a restaurant in NOLA one time that consisted of gumbo, turtle soup and RB&R.
Posted on 10/26/18 at 10:35 am to tigercross
quote:
There are probably better words than stew, even.
It's a dish.
Posted on 10/26/18 at 10:56 am to lsufan9193969700
No, but since it was never a part of my upbringing, and since we ate almost all of our vegetables over rice, I have always considered it a side dish. I was very puzzled to see it served as a meal when I got to LSU.
Posted on 10/26/18 at 12:24 pm to LSUballs
I came here just for the comments about Natchitoches red beans and rice. I was not disappointed.
Posted on 10/26/18 at 12:57 pm to lsufan9193969700
I consider it a hearty meal and when I make red beans, they are not in the least soupy. That said however, I do love a good pot of 10 bean soup from time to time, especially when it is cold outside. Also nothing wrong with a good bowl of split pea soup, but no red bean soup for this eater.
Posted on 10/26/18 at 12:59 pm to LSUballs
whats the difference between the two?
Posted on 10/26/18 at 2:06 pm to caro81
Natchitoches style is more of an art form where the beans are slow cooked with patience and respect. The aromatics and smokey proteins meld together to enhance the natural flavor of the bean without over powering it. The end result is a creamy almost velvet like consistency that you just won’t find in New Orleans. Theirs is more rushed and slopped together with seemingly no admiration at all for the legume.
Posted on 10/26/18 at 2:26 pm to LSUballs
Let's just go ahead and revive the Natchitoches Red Bean thread, shall we? I'm sorry the pictures are no longer available.
Famous Natchitoches Red Bean Thread
Famous Natchitoches Red Bean Thread
Posted on 10/26/18 at 2:27 pm to Eaux Eaux 7
quote:
Most notably Houstons in NOLA has a yummy red bean soup.
Ordered it by accident and loved it.
Posted on 10/26/18 at 2:33 pm to Gris Gris
Posted on 10/27/18 at 1:44 pm to Gris Gris
A nice bowl of soup.
Posted on 10/27/18 at 5:34 pm to MeridianDog
I am literally eating a bowl right now. With a fork. So I am going to say mine are not a soup.
Posted on 10/27/18 at 10:17 pm to LSUballs
Funniest thing I have ever read on the fdb, perfectly sums up the essence of nachitoches red beans.
quote:
Natchitoches style is more of an art form where the beans are slow cooked with patience and respect. The aromatics and smokey proteins meld together to enhance the natural flavor of the bean without over powering it. The end result is a creamy almost velvet like consistency that you just won’t find in New Orleans. Theirs is more rushed and slopped together with seemingly no admiration at all for the legume.
Posted on 10/27/18 at 10:35 pm to MeridianDog
MD is that skillet bread?
Posted on 10/28/18 at 1:49 am to madamsquirrel
quote:
I am literally eating a bowl right now. With a fork. So I am going to say mine are not a soup.
Campbell's Soup says forks are definitely soup utensils.
Red beans and rice, however, isn't soup. It's delicious, but many non-soup things are.
This post was edited on 10/28/18 at 1:50 am
Posted on 10/28/18 at 1:51 am to burgeman
quote:
Funniest thing I have ever read on the fdb, perfectly sums up the essence of nachitoches red beans.
He just needs to mention something about the 7 oz of Tabasco.
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