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Red Beans and Rice questions
Posted on 12/4/15 at 12:37 pm
Posted on 12/4/15 at 12:37 pm
How many pieces of bacon do I need to cook to get 1/2 cup of bacon drippings?
And I do not like ham. What is a good replacement for ham?
And I do not like ham. What is a good replacement for ham?
9
Posted on 12/4/15 at 12:38 pm to accnodefense
18.35 pieces of bacon.
You're gonna want something smoked in there to cook with the beans and get that flavor. I've used smoked turkey necks before and just removed them before eating.
You're gonna want something smoked in there to cook with the beans and get that flavor. I've used smoked turkey necks before and just removed them before eating.
Posted on 12/4/15 at 12:40 pm to accnodefense
Just do more sausage if you don't want ham
Posted on 12/4/15 at 12:41 pm to tlsu15
quote:
18.35 pieces of bacon.
Serious?
Posted on 12/4/15 at 12:43 pm to accnodefense
No 
I have no idea on that part. Sorry.
I have no idea on that part. Sorry.
Posted on 12/4/15 at 12:43 pm to accnodefense
Add a smoked pork hock. You'll like ham in well prepared red beans...or you're sick.
On the bacon question...why? Brown sausage and use the hock for the pork fat. Otherwise, fry a pound.
On the bacon question...why? Brown sausage and use the hock for the pork fat. Otherwise, fry a pound.
Posted on 12/4/15 at 12:43 pm to accnodefense
Amount of bacon needed will depend on the quality of the bacon. If it is good bacon like Richards or something like fm or wf then it won't be too much. If Hornel, it will be more.
Posted on 12/4/15 at 12:44 pm to accnodefense
quote:
1/2 cup of bacon drippings
Why do you need so much pure fat to make red beans? I do like to saute my veggies first generally, but this seems like a lot of grease unless you are making a huge batch. If I'm going the bacon route (which I don't normally do) 2-3 slices gives me plenty enough.
Posted on 12/4/15 at 12:49 pm to Y.A. Tittle
quote:
Why do you need so much pure fat to make red beans? I do like to saute my veggies first generally, but this seems like a lot of grease unless you are making a huge batch. If I'm going the bacon route (which I don't normally do) 2-3 slices gives me plenty enough.
Recipe I am using calls for half a cup of bacon drippings.
Posted on 12/4/15 at 12:54 pm to OTIS2
Strongly second the ham hock. I have never used bacon,
And I have been told numerous times my red beans are best they have ever had.
Fry sausage down in a small amount of oil, 1/4 cup or so, and remove, cooked down veggies in left over grease in pot and remove "goodies" stuck to bottom. Add water or stock, beans, ham hocks, seasonings and bay leaves. After an hour or so remove ham hocks and removed the meat from skin and bone. Return meat to pot and cook until beans are tender. Taste for seasonings, add real butter and smash some beans until you reach desired creaminess.
And I have been told numerous times my red beans are best they have ever had.
Fry sausage down in a small amount of oil, 1/4 cup or so, and remove, cooked down veggies in left over grease in pot and remove "goodies" stuck to bottom. Add water or stock, beans, ham hocks, seasonings and bay leaves. After an hour or so remove ham hocks and removed the meat from skin and bone. Return meat to pot and cook until beans are tender. Taste for seasonings, add real butter and smash some beans until you reach desired creaminess.
Posted on 12/4/15 at 12:57 pm to Geaux1
quote:
Strongly second the ham hock. I have never used bacon,
Where can ham hocks be bought?
Posted on 12/4/15 at 1:04 pm to accnodefense
Where are you? If Baton Rouge, call cutrers and pick up hocks at the farmers market.
Or mathernes calandros whole foods
Or mathernes calandros whole foods
Posted on 12/4/15 at 1:04 pm to Wasp
quote:
Where are you? If Baton Rouge, call cutrers and pick up hocks at the farmers market.
Dallas
Posted on 12/4/15 at 1:07 pm to accnodefense
Who needs a recipe for red beans?
Posted on 12/4/15 at 1:09 pm to accnodefense
Smoked Hocks can be purchased at almost all grocery stores including Walmart, sams.
Do your best to find meaty hocks. You can look into and feel thru the pack which packages has the most meat. What I find is that in a pack of three you will get two good ones and one that's mostly skin and bone.
Do your best to find meaty hocks. You can look into and feel thru the pack which packages has the most meat. What I find is that in a pack of three you will get two good ones and one that's mostly skin and bone.
Posted on 12/4/15 at 1:14 pm to accnodefense
Whole foods
Posted on 12/4/15 at 1:15 pm to Wasp
They should have smoked in house.
Posted on 12/4/15 at 1:24 pm to accnodefense
I actually did this experiment.
A pound of bacon yields
6 (fluid) ounces (3/4 cup) grease and
4.3 ounces (weight) of cooked bacon.
It was not premium bacon, but not the cheapest either.
ETA:
A pound of bacon yields
6 (fluid) ounces (3/4 cup) grease and
4.3 ounces (weight) of cooked bacon.
It was not premium bacon, but not the cheapest either.
ETA:
quote:Extra fat will make the beans creamier. A lot of people put 1/2 stick of butter in a pound of beans for this purpose. I've even seen a bunch of lard added at the end for the same reason.
1/2 cup of bacon drippings
Why do you need so much pure fat to make red beans?
This post was edited on 12/4/15 at 2:02 pm
Posted on 12/4/15 at 1:38 pm to Stadium Rat
quote:
A lot of people put 1/2 stick of butter in a pound of beans for this purpose.
I recently did this. A whole stick. It was delightful.
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