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Red beans and rice question
Posted on 10/22/12 at 6:59 pm
Posted on 10/22/12 at 6:59 pm
I used to make red beans and rice with canned kidney beans(!) Yes, I know, that alone should get me banned. Or at least shunned. But that was all I had to work with.
Last time I made them, I bought the dried beans from the local grocer (they finally had them), and soaked them for 24 hours, rinsed and filled the pot up with water, seaoned with Tony's, a bay leaf, parsley flake, a little sage, a little thyme, garlic, and salt and pepper.
I chopped up a pond of andoullie into small hunks, the browned it in a skillet. I added a little oil the cooked down onion, bell pepper, and celery.
I added it all to the pot and simmered down for around 4-5 hours. It was good, but I was wondering if there is something else to add, or substitue for some of what I used.
Do any of y'all start with a blonde roux?
Keep in mind, I can not get tasso here, but smoked hocks and smoke neckbones and the like are not a problem.
Help me out, I want to make a pot of these on the next cool snap!
Thanks!
Last time I made them, I bought the dried beans from the local grocer (they finally had them), and soaked them for 24 hours, rinsed and filled the pot up with water, seaoned with Tony's, a bay leaf, parsley flake, a little sage, a little thyme, garlic, and salt and pepper.
I chopped up a pond of andoullie into small hunks, the browned it in a skillet. I added a little oil the cooked down onion, bell pepper, and celery.
I added it all to the pot and simmered down for around 4-5 hours. It was good, but I was wondering if there is something else to add, or substitue for some of what I used.
Do any of y'all start with a blonde roux?
Keep in mind, I can not get tasso here, but smoked hocks and smoke neckbones and the like are not a problem.
Help me out, I want to make a pot of these on the next cool snap!
Thanks!
5
Posted on 10/22/12 at 7:05 pm to AlmaDawg
just a couple of quick tips from my personal method:
- Start off in a large pot and first things first brown your meat in bacon grease then add onion/bell pepper/celery. Go from there .. adding beans and seasoning.
- lose the Tony's
- add the sage and thyme towards the end of cooking
- Start off in a large pot and first things first brown your meat in bacon grease then add onion/bell pepper/celery. Go from there .. adding beans and seasoning.
- lose the Tony's
- add the sage and thyme towards the end of cooking
Posted on 10/22/12 at 7:07 pm to AlmaDawg
ROUX, hell no. Italian herbs YES. Now on to grammar, a pond of andouille is way too much pork. 
A jar(teaspoon or two) of BTB ham will add a whole lot of flavor to the mixture
A jar(teaspoon or two) of BTB ham will add a whole lot of flavor to the mixturePosted on 10/22/12 at 7:08 pm to Rohan2Reed
Like r2r said.
Also I add about a tablespoon of sugar to a full pound of beans. Very seldom do I soak the beans for 24 hrs; hour at the most if that. I use hot sauce liberally.
Also I add about a tablespoon of sugar to a full pound of beans. Very seldom do I soak the beans for 24 hrs; hour at the most if that. I use hot sauce liberally.
Posted on 10/22/12 at 7:09 pm to fightin tigers
quote:
I use hot sauce liberally.
Absolutely. Good call.
Posted on 10/22/12 at 7:13 pm to Rohan2Reed
Red beans are a go to meal at work at least once a week. Feed 5 guys for less than $20. I'm the go to cook for them and the way you described is pretty much what I go by.
Also, perfecting a black iron skillet cornbread will reflect on the flavor of said red beans.
Also, perfecting a black iron skillet cornbread will reflect on the flavor of said red beans.
Posted on 10/22/12 at 7:37 pm to fightin tigers
Cast iron skillet with a bit of cooking oil heated in the oven. Pour batter into said skillet and pop it back into the oven. The exterior will have a lovely brown crust to it, add butter to the thing and you will think you died and have gone to heaven
Posted on 10/22/12 at 7:39 pm to CITWTT
quote:
Cast iron skillet with a bit of cooking oil heated in the oven. Pour batter into said skillet and pop it back into the oven. The exterior will have a lovely brown crust to it, add butter to the thing and you will think you died and have gone to heaven
I take a little of the heated oil and put it in the batter. No clue why, but the old black guy that cooks killer soul food at work does it, so do I now.
Also add one more egg than whatever the recipe calls for.
Posted on 10/22/12 at 7:45 pm to fightin tigers
I taught the Mama of the Silver Moon fame how to do her cornbread fifteen or so years ago. She had a review I wrote on her walls till she got moved to neverland. If she saw me today it would be a big joint with the meeting.
Posted on 10/22/12 at 8:01 pm to CITWTT
Thanks for the replies! Do y'all prefer andoullie or hocks? Or both? I want to dial in my recipe. I like to make things authentic.
My grandmother taught me how to make skillet cornbread, and I have a 12 inch cast iron just for that purpose. She did it just like y'all said, heated to start.
My grandmother taught me how to make skillet cornbread, and I have a 12 inch cast iron just for that purpose. She did it just like y'all said, heated to start.
Posted on 10/22/12 at 8:10 pm to AlmaDawg
I did a pot today in the crock pot for 7.5 hrs with the hock, adding herbs after 6 hrs.
At 7.5 hrs I took a few servings of beans out and placed in bowl. with half a stick of butter, i mashed to a paste. Then I reincorporated that into the larger pot for the last 30 min.
At 7.5 hrs I took a few servings of beans out and placed in bowl. with half a stick of butter, i mashed to a paste. Then I reincorporated that into the larger pot for the last 30 min.
This post was edited on 10/22/12 at 8:11 pm
Posted on 10/22/12 at 8:11 pm to AlmaDawg
Both hocks and andouille are what I use. Increase the amount of seasonings your using..at least 2 bay leaves per lb of beans, 1 t each, minimum, of thyme, basil and oregano per lb of beans, plenty of red and black pepper, and make sure you have plenty of garlic.
Posted on 10/22/12 at 8:12 pm to AlmaDawg
I prefer aundoulle. I get the argument for hocks, just don't use them. I joke at work that hocks are poor people food.
Posted on 10/22/12 at 8:13 pm to AlmaDawg
Please don't put a roux in your beans. I like to cook it down slow with a ham hock then add cut up tasso or andouille toward the end of the cook.
Posted on 10/22/12 at 8:19 pm to fightin tigers
Andouille in red beans is a relatively recent phenom...older recipes call for pickled pork, especially pickled rib tips (aka pickle tips) or salted pork (the brine soaked kind). These are "seasoning meats" in the same category as smoked ham hocks or tasso....all are great in beans.
Now, andouille can be good in beans, but its got to be a quality, really smoked product. Not the lighter smoked mass market andouille common in shrink wrapped packages at supermarkets.
Bt I think the key to good beans is sufficient onions and garlic, along with three to five bay leaves in a one pound batch...along with thyme and about three drops of liquid crab boil. That liquid crab boil has concentrated oils of bay, clove, etc.
Now, andouille can be good in beans, but its got to be a quality, really smoked product. Not the lighter smoked mass market andouille common in shrink wrapped packages at supermarkets.
Bt I think the key to good beans is sufficient onions and garlic, along with three to five bay leaves in a one pound batch...along with thyme and about three drops of liquid crab boil. That liquid crab boil has concentrated oils of bay, clove, etc.
Posted on 10/22/12 at 8:22 pm to AlmaDawg
Cooked them yesterday and ate them tonight. Used tasso and smoked deer sausage in the beans. Ham bone from honey baked hams are good in the pot also when you have them.
Posted on 10/22/12 at 8:22 pm to CITWTT
I've had momma cornbread many times at the sliver moon. If you had a hand in that you did good cit.
you and mama used to get down I take it.
quote:
. If she saw me today it would be a big joint with the meeting.
you and mama used to get down I take it. Posted on 10/22/12 at 8:23 pm to hungryone
quote:
about three drops of liquid crab boil. That liquid crab boil has concentrated oils of bay, clove, etc.
Gave me something to try there. Will definitely use this at some time in the future. I am one that is always looking for a way to mix up dishes.
Posted on 10/22/12 at 8:25 pm to fightin tigers
Racist.
Posted on 10/22/12 at 8:27 pm to TorNation
quote:
Please don't put a roux in your beans. I like to cook it down slow with a ham hock then add cut up tasso or andouille toward the end of the cook.
the bean mashing right before the end gives it a creamy texture mixed with the hole bean. At that point I added some smoked venison sausage.
Nobody mashes some before the end? WTF?
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