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re: recipes and tips for red beans
Posted on 10/19/15 at 9:16 pm to Stadium Rat
Posted on 10/19/15 at 9:16 pm to Stadium Rat
Mash some on side of pot and add a stick of butter at the end and stir in well for a great shine and creamy richness.
Serve braised ham or lamb shanks on the side. (lamb shanks because I can actually find them easier than ham shanks)
Serve braised ham or lamb shanks on the side. (lamb shanks because I can actually find them easier than ham shanks)
0
Posted on 10/19/15 at 9:27 pm to Stadium Rat
Wait ... Goya ham seasoning is cheating?
I'm a cheater then when it comes to red beans.
A cheater of Tom Brady proportions.
I'm a cheater then when it comes to red beans.
A cheater of Tom Brady proportions.
Posted on 10/19/15 at 10:29 pm to unclebuck504
Better than Bouillion makes a ham base too. Good but watch the sodium.
Posted on 10/19/15 at 11:55 pm to Trout Bandit
quote:
What Otis said but add a can of rotel. It's surprisingly good.
A small jar of Pace Picante Sauce is another good addition to the usual ingredients.
Posted on 10/20/15 at 1:02 am to Tigertown in ATL
That's old school
Posted on 10/20/15 at 6:41 am to uptowntiger84
Thanks for all the suggestions, recipes and tips folks! My next batch will be epic!
Posted on 10/20/15 at 8:06 am to unclebuck504
quote:Me, too sometimes.
Wait ... Goya ham seasoning is cheating?
I'm a cheater then when it comes to red beans.
Posted on 10/20/15 at 8:29 am to Tigertown in ATL
The great Justin Wilson did a show in which he cooked rev beans and rice. His secret was a couple of dashes of angostura bitters. Sorry no link, but if you can find the show watch and follow his directions. Works every time for me.
Posted on 10/20/15 at 10:09 am to CoachChappy
quote:
The great Justin Wilson did a show in which he cooked rev beans and rice. His secret was a couple of dashes of angostura bitters. Sorry no link, but if you can find the show watch and follow his directions. Works every time for me
Did he add wine to the red beans too?
Posted on 10/20/15 at 10:13 am to lsudude24
quote:
Did he add wine to the red beans too?
If not he had it there to drink.
Posted on 10/20/15 at 10:56 am to Tigertown in ATL
Tigertown, not sure what part of town you're in, but there's a spot on Lawrenceville Hwy./ 29 in Lilburn named Doo's Seafood that carries pickled meat if you want to go that route. They have a lot of Louisiana products, Double D sausage, Patton's hot sausage, Camellia beans, etc.
Posted on 10/20/15 at 11:15 am to Stadium Rat
Rat, aside from using Goya ham seasoning, I use a pack of Beef Stew seasoning.
I know it sounds crazy and the food snobs are rolling their eyes, but it works. It thickens them just a bit to where it's not TOO thick, but still gives you that "bean gravy" I like, and it has just basic herbs and spices that you would use in red beans (garlic,parsley, onion,salt, pepper).
I got that trick from Satan (my mother-in-law).
I know it sounds crazy and the food snobs are rolling their eyes, but it works. It thickens them just a bit to where it's not TOO thick, but still gives you that "bean gravy" I like, and it has just basic herbs and spices that you would use in red beans (garlic,parsley, onion,salt, pepper).
I got that trick from Satan (my mother-in-law).
This post was edited on 10/20/15 at 11:16 am
Posted on 10/20/15 at 11:16 am to unclebuck504
quote:
Lawrenceville Hwy./ 29 in Lilburn
Very close to me. I am in the Stone Mountain/Tucker area.
Looks like right across from Kroger/Bambinelli's etc.
Thanks for that info!!
Posted on 10/20/15 at 12:18 pm to Tigertown in ATL
I read somewhere (I believe here) that Popeye's puts hot dog wieners in a food processor and throws them in the red beans for flavor. I've never tried it, but it sounds reasonable.
I always put a couple of bay leaves and thyme in my red beans. I use smoked ham hocks from Bergeron's in Port Allen and I cook them until the ham hocks disintegrate.
Posted on 10/20/15 at 12:40 pm to bdevill
The hot dog thing came from a caller on the Tom Fitzmorris show about 20 years ago. Tom tried it and liked it, so he would mention it anytime someone called about making red beans. It has been mentioned here a number of times. You were supposed to use Oscar Mayer brand.
I tried it once and they tasted pretty good, but not nearly as good as Popeyes'.
Popeyes actually uses emulsified pork fat, which I guess isn't far off from hot dogs. Popeyes red beans recipe was developed under Warren LeRuth.
I tried it once and they tasted pretty good, but not nearly as good as Popeyes'.
Popeyes actually uses emulsified pork fat, which I guess isn't far off from hot dogs. Popeyes red beans recipe was developed under Warren LeRuth.
This post was edited on 10/20/15 at 12:45 pm
Posted on 10/20/15 at 12:41 pm to Tigertown in ATL
That's exactly where it is, Tigertown. It's across from Kroger and Bambinelli's ... next to 29 Package.
It's an Asian family who runs a truck back and forth from Louisiana at least once a week.
Nice family. They sold me a half gallon of Louisiana oysters last Christmas for only maybe 10 bucks more than I would've paid in New Orleans.
Their boiled seafood is good too.
It's an Asian family who runs a truck back and forth from Louisiana at least once a week.
Nice family. They sold me a half gallon of Louisiana oysters last Christmas for only maybe 10 bucks more than I would've paid in New Orleans.
Their boiled seafood is good too.
Posted on 10/20/15 at 12:49 pm to Tigertown in ATL
i add chicken thighs to mine and let them cook down in the beans
Posted on 10/20/15 at 1:04 pm to lsudude24
quote:
Did he add wine to the red beans too?
Probably! I can't find that episode anywhere. I'm still looking. 
Posted on 10/20/15 at 1:15 pm to CoachChappy
popeyes is the gold standard for me for red beans & rice.
i read this whole thread..which recipe would you say is closest to how popeyes does it?
i definitely like more 'mush' than 'whole bean' in the final product.
i want it to be like a paste..a yummy yummy insanely delicious..paste.
i read this whole thread..which recipe would you say is closest to how popeyes does it?
i definitely like more 'mush' than 'whole bean' in the final product.
i want it to be like a paste..a yummy yummy insanely delicious..paste.
Posted on 10/20/15 at 1:16 pm to unclebuck504
quote:
unclebuck504
This is some great info.
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