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Started By
Message
Hit me with your favorite RB&R recipe
Posted on 10/22/24 at 10:05 pm
Posted on 10/22/24 at 10:05 pm
For some reason I can’t get this simple dish right. I’ll be attempting it again this weekend. Give me any recipe or tips you have. Thank you friends and wish me luck
15
Posted on 10/22/24 at 10:34 pm to CrawfishElvis
1. Soak Camellia red beans in water overnight.
2. Brown down some smoked sausage (I prefer andouille). Remove from pot.
3. Cube up about half a pack of bacon and cook until crispy. Remove from pot.
4. Add your trinity to the bacon grease and cook until onions are almost translucent. Season veggies while cooking with salt, pepper, onion/garlic powder, smoked paprika, Cajun seasoning, and a little bit of worchestershire and hot sauce.
5. Add meat back to pot with veggies, cook for a couple minutes, then add beans and stir everything together.
6. Add chicken and/or beef broth until beans are covered. If not enough broth, can use water. Season liquid with same spices used on veggies.
7. Bring to boil then cover and turn to low for about 2-3 hours.
8. Smash beans against side of pot with spoon every hour or so to get thicker/creamier beans.
9. Enjoy
2. Brown down some smoked sausage (I prefer andouille). Remove from pot.
3. Cube up about half a pack of bacon and cook until crispy. Remove from pot.
4. Add your trinity to the bacon grease and cook until onions are almost translucent. Season veggies while cooking with salt, pepper, onion/garlic powder, smoked paprika, Cajun seasoning, and a little bit of worchestershire and hot sauce.
5. Add meat back to pot with veggies, cook for a couple minutes, then add beans and stir everything together.
6. Add chicken and/or beef broth until beans are covered. If not enough broth, can use water. Season liquid with same spices used on veggies.
7. Bring to boil then cover and turn to low for about 2-3 hours.
8. Smash beans against side of pot with spoon every hour or so to get thicker/creamier beans.
9. Enjoy
Posted on 10/23/24 at 6:16 am to BigDawg0420
Thank you! I’ll probably follow this exactly. Is this for one pack of beans and 1lb of sausage?
Posted on 10/23/24 at 6:40 am to CrawfishElvis
Secret ingredient: butter
Posted on 10/23/24 at 6:45 am to CrawfishElvis
Juice ain’t worth the squeeze with RBR. Blue Runner + trinity + good smoked sausage competes and many times is better than homemade. Haters gon hate.
Posted on 10/23/24 at 6:59 am to questionable
quote:
Blue Runner + trinity + good smoked sausage competes and many times is better than homemade.
quote:
questionable
quote:
FL
Checks out
This post was edited on 10/23/24 at 7:00 am
Posted on 10/23/24 at 8:26 am to CrawfishElvis
I used to hate crockpots but they work for beans.
Add trinity, beans, and good tasso(half pound) to pot, cover by an inch with chicken stock. Add two big pinches of salt then set on low for 8 hours. Taste and add salt/pepper as needed.
I always wait and brown the sausage in a separate pan then add after i cut the heat on the beans. I find that when I cook it with the beans the fat cooks out making the sausage dry.
IMO the two things that make your beans good are quality stock and tasso.
Also, if you smash the beans to cream them then they turn into a paste the next day. No big deal if there isnt leftovers.
Add trinity, beans, and good tasso(half pound) to pot, cover by an inch with chicken stock. Add two big pinches of salt then set on low for 8 hours. Taste and add salt/pepper as needed.
I always wait and brown the sausage in a separate pan then add after i cut the heat on the beans. I find that when I cook it with the beans the fat cooks out making the sausage dry.
IMO the two things that make your beans good are quality stock and tasso.
Also, if you smash the beans to cream them then they turn into a paste the next day. No big deal if there isnt leftovers.
Posted on 10/23/24 at 8:26 am to CrawfishElvis
the recipe on the bag of beans is undefeated. Modify or enhance to your liking
the basic ingredients are beans, trinity, liquid and seasonings. Smoked meats are up to you any will work, as will pickled pork, chicken thighs, pork chops, etc
fry some pattons hot sausage patties for accompaniment and you are in high cotton
the basic ingredients are beans, trinity, liquid and seasonings. Smoked meats are up to you any will work, as will pickled pork, chicken thighs, pork chops, etc
fry some pattons hot sausage patties for accompaniment and you are in high cotton
Posted on 10/23/24 at 8:43 am to CrawfishElvis
The Cajun Ninja recipe is legit.
LINK is for white beans but the steps are the same.
LINK is for white beans but the steps are the same.
quote:
1/2 Stick of Unsalted Butter
1 lb Raw White Navy Beans
1 Onion
1 Green Bell Pepper
2 Sticks of Celery
3 Cloves of Garlic
1 lb Smoked Diced Ham
1/2 lb Smoked Tasso
5 Cups of Water (for pre-boil)
2 Cups of Water (for simmer)
1 32oz Container of Chicken Broth
1 Tablespoon Cajun or Creole Seasoning
1 Tablespoon of Parsley Flakes
1 Teaspoon of Salt
2 Bay Leaves
Rice
Start out by washing the beans and setting them off to the side.
Heat a large pan heated over Medium Heat.
Cut up the Tasso and Ham if it isn’t already prepared.
Chop the onion, bell pepper, celery, and garlic.
Add half of the 1/2 sick of butter to the pan.
Once the butter had completely melted, add in the ham and tasso.
Sauté the ham and tasso until you start to see some browning form on the bottom of the pan.
Remove the meat from the pan, then add the rest of the butter.
Next add in the chopped vegetables.
Sauté for roughly 20-25 minuets.
Meanwhile in a separate pot, add 5 Cups of water, 32 oz container of chicken broth, and the beans.
Bring to a boil. The moment you’ve reached a hard boil is when you set a timer for 10 minuets. Keep the pot uncovered.
Back in the pan, once your vegetables have sautéed in the allotted time, add a small amount of the remaining 2 Cups of water. Stir the pan well so that you break up any remanded contents on the bottom.
Add the meat and rest of 2 Cups of water to the pan. Stir.
Once the 10 minuets is up on the beans, dump the contents of the pan in to the pot of beans.
Add the Cajun Seasoning, Parsley Flakes, Salt, and Bay Leaves. Stir well.
Bring to a boil, cover, lower burner to simmer, and let simmer 2-3 hours. Check the texture of the beans at the 2 hour mark. If they still seem a little hard, then keep simmering. If they are to your liking, then you can begin thickening them.
Gently mash beans on the side of the pot and stir to thicken. Do this till you get the desired consistency. Also simmering uncovered will thicken them.
Cook some rice and enjoy!
Posted on 10/23/24 at 8:45 am to moontigr
quote:
Secret ingredient: butter
Truth
Posted on 10/23/24 at 8:48 am to CrawfishElvis
This is Emeril's recipe and it's my go to.. I add a little more sausage than it calls for, because I like it with a little more meat.
Ingredients
1 pound dried red beans
1 tablespoon vegetable oil
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
2 tablespoons minced garlic
1/2 pound andouille or other spicy smoked sausage, cut into 1/4-inch slices
1 teaspoon salt
1 teaspoon Creole Seasoning
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
One 1-pound ham hock
2 to 2 1/2 quarts Chicken Stock or
canned low-sodium chicken broth
Directions
In a colander, rinse the beans under cold running water. Discard any broken beans or pebbles. Transfer the beans to a large bowl and add enough cold water to cover by 2 inches. Soak for at least 8 hours, or overnight. Or, bring the beans and enough water to cover by 2 inches to a boil in a large pot over high heat and cook for 2 minutes, then remove from the heat and cover tightly; let stand for 1 hour.
Heat the oil in a large heavy stockpot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring often, until softened, about 4 minutes. Add the sausage, salt, Essence, cayenne, black pepper, thyme, and bay leaves. Cook, stirring often, until the sausage is browned, about 4 minutes. Add the ham hock and cook for 2 minutes.
Drain the beans and add to the pot. Pour in enough stock to cover by about 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the beans are tender, about 2 hours. Remove and discard the bay leaves.
Mash about one-fourth of the bean mixture against the side of the pot with a heavy spoon to thicken the juices. Remove the ham hock. Let cool slightly. Slice the meat from the bone, discarding the skin and bones. Return the meat to the pot and heat through.
Spoon cooked rice into bowls and top with the beans.
Ingredients
1 pound dried red beans
1 tablespoon vegetable oil
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
2 tablespoons minced garlic
1/2 pound andouille or other spicy smoked sausage, cut into 1/4-inch slices
1 teaspoon salt
1 teaspoon Creole Seasoning
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
One 1-pound ham hock
2 to 2 1/2 quarts Chicken Stock or
canned low-sodium chicken broth
Directions
In a colander, rinse the beans under cold running water. Discard any broken beans or pebbles. Transfer the beans to a large bowl and add enough cold water to cover by 2 inches. Soak for at least 8 hours, or overnight. Or, bring the beans and enough water to cover by 2 inches to a boil in a large pot over high heat and cook for 2 minutes, then remove from the heat and cover tightly; let stand for 1 hour.
Heat the oil in a large heavy stockpot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring often, until softened, about 4 minutes. Add the sausage, salt, Essence, cayenne, black pepper, thyme, and bay leaves. Cook, stirring often, until the sausage is browned, about 4 minutes. Add the ham hock and cook for 2 minutes.
Drain the beans and add to the pot. Pour in enough stock to cover by about 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the beans are tender, about 2 hours. Remove and discard the bay leaves.
Mash about one-fourth of the bean mixture against the side of the pot with a heavy spoon to thicken the juices. Remove the ham hock. Let cool slightly. Slice the meat from the bone, discarding the skin and bones. Return the meat to the pot and heat through.
Spoon cooked rice into bowls and top with the beans.
Posted on 10/23/24 at 8:51 am to idontyield
quote:
I always wait and brown the sausage in a separate pan then add after i cut the heat on the beans. I find that when I cook it with the beans the fat cooks out making the sausage dry.
This is what I do as well.
Posted on 10/23/24 at 9:06 am to CrawfishElvis
It's all about the Tabasco
Soak beans overnight of course then next morning add
1Lb Red Beans
1 ham hock
2 onions medium
1/2 cup chopped bell pepper
3 bay leaves
2 cloves of garlic minced
1 tsp cumin powder
Pinch of red pepper
7 fl oz Tabasco
Pinch of salt
2 red jalapeños
Cook this on low for 8 hours and final two hours slice 1lb andouille and add to beans in crockpot.
This obviously isn't traditional New Orleans red beans more Natchitoches style.
Cook rice on the side, plate, nd serve
Soak beans overnight of course then next morning add
1Lb Red Beans
1 ham hock
2 onions medium
1/2 cup chopped bell pepper
3 bay leaves
2 cloves of garlic minced
1 tsp cumin powder
Pinch of red pepper
7 fl oz Tabasco
Pinch of salt
2 red jalapeños
Cook this on low for 8 hours and final two hours slice 1lb andouille and add to beans in crockpot.
This obviously isn't traditional New Orleans red beans more Natchitoches style.
Cook rice on the side, plate, nd serve
This post was edited on 10/23/24 at 9:42 am
Posted on 10/23/24 at 9:33 am to moontigr
quote:
Secret ingredient: butter
I don't follow a recipe. I pretty much just make it. However, before serving, I drop a stick of butter in the pot.
Posted on 10/23/24 at 9:37 am to CrawfishElvis
1st recipe posted is good, but I'd add a couple bay leaves.
Posted on 10/23/24 at 10:01 am to CrawfishElvis
1 Pound of Red Beans (Soaked Overnight and Drained)
2 Smoked Ham Hocks
Creole seasoning, to taste
¼ Cup Bacon Fat
1 Cup Onion, Chopped
1 Cup Bell Pepper, Chopped
½ Cup Celery, Chopped
2 Cloves Garlic, Minced
2 Bay Leaves
½ Stick Butter
Cooked Louisiana Popcorn Rice
Green Onions for Garnish
In a medium pot, soak beans overnight in enough water to cover.
Drain and rinse.
In a Dutch oven or stock pot, add bacon fat, onions, and bell peppers and sauté 5 minutes.
Add celery and garlic and sauté for an additional 2 minutes.
Add beans and ham hocks to pot.
Fill with wates 2 inches from the top of pot.
Add Creole Seasoning to taste.
Add bay leaves and butter.
Cook slowly until beans are tender (about 2 hours) stirring often.
Cut the sausage in half lengthwise and sear in a cast iron skillet.
Serve red beans over rice with sausage link, garnish with green onions. Enjoy!
2 Smoked Ham Hocks
Creole seasoning, to taste
¼ Cup Bacon Fat
1 Cup Onion, Chopped
1 Cup Bell Pepper, Chopped
½ Cup Celery, Chopped
2 Cloves Garlic, Minced
2 Bay Leaves
½ Stick Butter
Cooked Louisiana Popcorn Rice
Green Onions for Garnish
In a medium pot, soak beans overnight in enough water to cover.
Drain and rinse.
In a Dutch oven or stock pot, add bacon fat, onions, and bell peppers and sauté 5 minutes.
Add celery and garlic and sauté for an additional 2 minutes.
Add beans and ham hocks to pot.
Fill with wates 2 inches from the top of pot.
Add Creole Seasoning to taste.
Add bay leaves and butter.
Cook slowly until beans are tender (about 2 hours) stirring often.
Cut the sausage in half lengthwise and sear in a cast iron skillet.
Serve red beans over rice with sausage link, garnish with green onions. Enjoy!
This post was edited on 10/25/24 at 4:36 pm
Posted on 10/23/24 at 11:53 am to LSUballs
quote:
This obviously isn't traditional New Orleans red beans more Natchitoches style.
Cook rice on the side, plate, nd serve
That thread is a national treasure
Posted on 10/23/24 at 11:58 am to CrawfishElvis
1 pound breakfast sausage to start and pull it.
Render your smoked pork sausage and pull it
Trinity and garlic, bay leaf
I use a can of refried beans once I've sauteed the vegetables. Then I add Worcestershire
Add the Beans. I think soaking camelia comes out better than cans but I use cans a lot too
add the meat back
cover with stock or water
Render your smoked pork sausage and pull it
Trinity and garlic, bay leaf
I use a can of refried beans once I've sauteed the vegetables. Then I add Worcestershire
Add the Beans. I think soaking camelia comes out better than cans but I use cans a lot too
add the meat back
cover with stock or water
Posted on 10/23/24 at 8:22 pm to SidetrackSilvera
Why do people add butter…
Posted on 10/23/24 at 8:29 pm to tigers1956
creaminess
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