Red beans and rice help

I use beans, sausage, a container of guidry's trinity seasoning, extra garlic, a couple bay leafs, and then whatever spices i see fit.

salt
pepper
tony's
garlic salt
cayenne

nothing to it other than tasting it.

i have also boiled shrimp on the cooktop. Just make sure you have a big enough pot and your vent works. Otherwise the smell of crab boil will take over the house and choke everyone.

pack of beans
2 lbs smoked pork sausage
2 onions
2 cloves garlic


cut onions and garlic
put beans in pot and cook til halfway tender.

add onions, garlic, and cut up sausage and cook til the beans are tender.

season with some slap ya momma. then serve.

not too hard.

Boiling hot peppers aromas, the first attempt at biological warfare after human heads catapulted over rampart walls.

Camellia Brand red beans or bust.

quote:

---

I was going to use my crock pot.

---

Assorted canned beans.
Onions/trinity/whatever you prefer.
Sausage.
Seasoning.

Set it and forget it.

add some tomato paste and chili powder. make sure you dont overcook and keep the beans from forming a paste.

quote:

---

add some tomato paste and chili powder. make sure you dont overcook and keep the beans from forming a paste.

---

I prefer a runnier RB&R, and don't mash any beans. I use rotel in place of tomato paste.

1 lb of dry beans
6 cups of pork stock or water
1 smoked ham hock
1 lb good smoked sausage
1 medium onion, fine diced
1/2 bell pepper, fine diced
2 stalks celery, fine diced
2 or 3 garlic cloves, minced
3 green onions, diced
2 or 3 T minced fresh Italian parsley
2 bay leaves
1/2 T each, dry thyme, oregano, and basil
1 or 2 whole jalapeno peppers, minced
1 t each black and red pepper
Salt to taste

Method

Brown the sausage and remove from your pot. Add the onion, celery and bell peppper and saute on med heat until the onions are clear. Add the garlic and all dry herbs, peppers, and the jap peppers. Go two more minutes. Add the stock or water. Bring up to a simmer. Add the beans and the hock...reduce the heat and simmer for two hours, stirring occasionally. Add the sausage, green onions, check for seasoning adjustments, and simmer until the beans are to your desired texure. Mash a cup or two to thicken the dish, if you like, for a creamier texture. Some add butter here...I don't like butter in my dish. Add the parsley and your done.

I don't do mine in a crockpot, but if you put the dishtogether, as above, you could tranfer to a crockpot and finish it over the course of a day , no problem. Aso, I keep ham bones and scraps in the freezer to add to beans. Some minced ham in the pot is a good thing...the smoked hock(s) is/are a necessity.

quote:

---

Try dried red beans from Whole Foods bulk bin. Puts Camella to shame.

---

I always pass right by the WF beans. Do they really have a difference in flavor?

Stir the beans once or twice during the final two hours if you do them in a crock pot. This will break some up which will thicken the beans. I will first soak my beans over night and then cook for 10-12 hrs in a crock pot.