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Started By
Message
I need a good instant pot red beans and rice recipe.
Posted on 9/27/22 at 12:44 pm
Posted on 9/27/22 at 12:44 pm
Let's have it, see voo play.
This post was edited on 9/27/22 at 12:49 pm
4
Posted on 9/27/22 at 1:02 pm to Pandy Fackler
Posted on 9/27/22 at 1:07 pm to Gris Gris
Thanks man.
Posted on 9/27/22 at 1:25 pm to Gris Gris
quote:
Multiple people here have recommended the recipe on the Camellia site.
That looks like what I do but I always have to cook another 20 minutes or so. I also add seasoning to taste after that first round of cooking.
Posted on 9/27/22 at 2:32 pm to Pandy Fackler
quote:
Message
I need a good instant pot red beans and rice recipe.
Ask and you shall receive!
If you follow this the 1st time...you will NEVER make it any other way...TRUST ME.
Electric Pressure Cooker Red Beans and Rice RELOADED
Posted on 9/27/22 at 3:44 pm to JodyPlauche
Thanks.
Posted on 9/27/22 at 9:16 pm to JodyPlauche
Rotel in red beans, why???
I just don’t get it.
I just don’t get it.
Posted on 9/27/22 at 9:28 pm to SixthAndBarone
quote:
Rotel
They cook down and add the perfect spiciness. Trust me...Red Beans are cheap enough to give it a try...once.
Posted on 9/27/22 at 9:42 pm to JodyPlauche
Ok, so rotel is tomatoes and green chili peppers. You said in your video the tomatoes cook down and you don’t even know they are there. And you say it provides the perfect spice. Well, why not just use a can of chili peppers? They make green chiles in a can.
Anyway, if you like it, great. I just don’t get tomatoes.
Anyway, if you like it, great. I just don’t get tomatoes.
Posted on 9/27/22 at 11:18 pm to JodyPlauche
No Rotel in mine.
Posted on 9/28/22 at 8:28 am to Pandy Fackler
quote:
Multiple people here have recommended the recipe on the Camellia site.
My wife uses this one and they come out great
Posted on 9/28/22 at 8:37 am to Pandy Fackler
I don't have an insta-pot just an old pressure cooker with the little weight on top.
I brown 1.5# of good smoked sausage in the bottom (sliced), pull that and sautee' 1/2 container of Guidry's down, throw the sausage back in, add 1# red beans and cover with water. Pressure cook that for 30 minutes.
When they're done, take a spoon and mash some of the beans against the side of pot to thicken them up. I usually add some Tony's before they're cooked but season them to taste afterwards.
Pretty simple recipe, but they always come out good. I've soaked them overnight before and done them without soaking and they come out the same either way to me.
ETA: I just read the Camellia Site recipe and it's pretty similar.
I brown 1.5# of good smoked sausage in the bottom (sliced), pull that and sautee' 1/2 container of Guidry's down, throw the sausage back in, add 1# red beans and cover with water. Pressure cook that for 30 minutes.
When they're done, take a spoon and mash some of the beans against the side of pot to thicken them up. I usually add some Tony's before they're cooked but season them to taste afterwards.
Pretty simple recipe, but they always come out good. I've soaked them overnight before and done them without soaking and they come out the same either way to me.
ETA: I just read the Camellia Site recipe and it's pretty similar.
This post was edited on 9/28/22 at 9:29 am
Posted on 9/28/22 at 11:21 am to REB BEER
quote:
REB BEER
Did you watch my video? I look like a Movan.
Should I share Magnolia Cafe's recipe? I might mix things up and me and Mikey are gonna have to try out that recipe. I can't remember if they were good or not.
They use ham hock's instead of bacon and they grilled the sausage and then split it and put it on top which I am a fan of. I don't cook sausage in my beans because I think it takes over the flavor.
Give mine a shot. Or better yet...let's plan a reunion and Ritter can host. I'll cook the red beans...you bring the wild game.
Posted on 9/28/22 at 11:23 am to Gris Gris
quote:
No Rotel in mine.
You are missing out
Posted on 9/28/22 at 11:28 am to SixthAndBarone
quote:
SixthAndBarone
Rotel in red beans, why?
Because people in the south put Rotel in everything.
Posted on 9/28/22 at 1:30 pm to JodyPlauche
quote:
I look like a Movan
I noticed.
quote:
I can't remember if they were good or not.
I always thought they were.
quote:
let's plan a reunion and Ritter can host. I'll cook the red beans...you bring the wild game.
Sounds good to me.
Posted on 9/28/22 at 3:14 pm to REB BEER
quote:
Sounds good to me.
Ritter said come to the Ole Miss tailgate. I will plan on cooking a big pot of Magnolia Style Red Beans...NO ROTEL :)
Posted on 9/28/22 at 3:45 pm to JodyPlauche
quote:
NO ROTEL :)
I’m in! Lol
Posted on 9/28/22 at 3:50 pm to SixthAndBarone
A can of rotel goes great in red beans
This post was edited on 9/28/22 at 3:54 pm
Posted on 9/28/22 at 8:02 pm to JodyPlauche
I appreciate the video but I gotta tell ya. The texture and appearance of boiled bacon is off putting.
I cook with bacon in Mexican and Cuban bean dishes and I always fry it really crispy first because the fluid from the simmering beans will soften it. Fry it super crispy first and you'll get a nice color and texture.
To allow the bacon to boil cook in the beans really messes up the appearance, texture and flavor of the bacon. It's gummy and has a bad color.
However, the Rotel sounds interesting.
I cook with bacon in Mexican and Cuban bean dishes and I always fry it really crispy first because the fluid from the simmering beans will soften it. Fry it super crispy first and you'll get a nice color and texture.
To allow the bacon to boil cook in the beans really messes up the appearance, texture and flavor of the bacon. It's gummy and has a bad color.
However, the Rotel sounds interesting.
This post was edited on 9/28/22 at 8:04 pm
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