I need a good red beans and rice recipe

Prudhomme
LINK

I soak the beans overnight and use this recipe of Emeril’s:

Red Beans and Rice Recipe | Emeril Lagasse | Food Network

My recipe. This is my big batch. Cut it in half of you wish. Go easy on the salt. If it tastes right early, it's going to be way too salty once the water starts cooking off. Also, depending on the sausage you use, you might not need salt. I'm clearly partial to one brand. Cook time is as long as it is because I don't presoak. Just cook until it looks like Popeyes beans.

Red Beans and Rice

PREP TIME: 45 min
SERVES: 8 servings

• 2 pound Camellia kidney beans; sort and wash to remove rocks
• 2 hambone; (if available)
• 24 cups ham broth; (chicken if not available)
• 4 teaspoons garlic salt
• ½ teaspoon Tabasco sauce
• 2 teaspoon Worcestershire sauce
• 2 cup celery; chopped
• 2 cup onions; chopped
• 4 cloves garlic; chopped
• 2 pound tasso; cubed
• 2 pound Cajun Family Traditions pork sausage; sliced 1/2" thick
• 4 Bay leaves
• salt; to taste
• Black pepper; to taste
• oil; to cook vegetables

PREPARATION STEPS

1. Sort and wash beans

2. In a large pot, combine beans, hambone, broth, garlic salt, Tabasco, and worcestershire sauce and put on high heat to boil

3. In a large skillet, brown tasso and sausage. Once browned, remove and set aside.

4. In the fat rendered from the meat, sweat the onions, celery, and garlic until translucent, using the vegetables to deglaze the skillet

5. Add meat, sweated vegetables, bay leaves, salt, and pepper to the boiling pot of beans. Reduce heat to a slow simmer

6. Cook for 3-5 hours or until the beans are the desired consistency. Stir occasionally to prevent beans from scorching and taste and SLOWLY season as needed each time. Resist the urge to increase the heat to speed the process. The beans will likely not cook much faster and will be much more likely to scorch once they begin to thicken the gravy if you increase the heat past a slow simmer.

7. Serve over rice

put all that in a crockpot and cover with chicken stock. add a bay leaf

Whatever recipe you decide on, add a can of Rotel. You gonna like!

Yep

Canned Blue Runner Creamy Red Beans
Cook your favorite smoked sausage
Rice
Corn bread

Enjoy

Tablespoon of liquid smoke with your seasonings and you’ll have Popeye’s recipe.

cut an onion. cut some sausage. brown sausage/onions. add two cans of bluerunner beans.

add seasoning to taste.

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This is my method. I let the beans cook down for a couple hours before adding any sausage. That way the sausage imparts a good bit of flavor to the beans but also retains some flavor in each piece of sausage and not some bland, mushy chunk of meat.

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This is what I do as well. I leave the sausage flavor in the sausage and I pork season the beans with smoked hocks or shanks.

Few things I do. I'll render some pork belly to get my oil. You could brown off the sausage to get some but like above I like to keep all the flavor in the sausage until its time. Brown off the veggies in said oil. Use chicken stock. I soak my beans over night. Add beans, stock, hocks or shanks to the pot and let it simmer for a few hrs. Work the lid to keep the liquid consistency how you want it. I like to smash some of the beans as I stir to make them a little creamy. Once the hocks/shank meat is getting tender (last 30-1hr) I'll add the sausage. Once the meat is fall off the bone I'll remove it and pick the meat off and return it to the pot. Adjust seasoning to my liking and let it mellow for a little longer then ya ready. I don't use bay leaves, I usually just use some sort of canned creole seasoning I don't find it as important with the rest of the natural flavors doing their thing.

Does anyone else here get perturbed when you spend hours cooking and babying a scrumptious pot of red beans, and then your guests pour a ladle over a big bowl of 75% rice??!!