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Started By
Message
Red Beans, How do you prepare?
Posted on 4/7/22 at 8:57 am
Posted on 4/7/22 at 8:57 am
So while at Chemo yesterday, found myself watching different peoples version of Red beans. Lots of different techniques out there. So I figured I'd sare mine and see where I might differ from the masses.
1. Brand of beans? Only Camellia red kidney's for me, but Goya seems to be popular in other places.
2. Do you soak your beans the night before? For me yes. I also add 2tbls of hot sauce and 2tbls of Worchester sauce to the soaking water.
3. If you soak do you discard the soaking water. For me yes, because....
4. Do you use water or stock? Chicken stock for me.
5. Do you use anything other than the trinity and minced garlic for the vedge? Only Trinity and garlic for me.
6. Tasso or Ham Hock? Tasso for me
7. Sausage? Pork or Beef, cut up and cooked with beans or link style on the side. I preferer beef when I can find a good quality one and always cooked in with my beans.
8. Do you prefer more of a creamy or soupy consistency? creamy for me.
9. Crockpot or Stove top? Have done both, think I prefer stove top.
10. Bay leaves? If I have them yes. If not I dont stress.
11. Rice? White or Brown? Beans over The rice or cup of rice over your beans? White for me, beans always over rice.
12. Cornbread on side Yes or No? Yes and always Jiffy LOL!
Also anything you do different that is kinda your thing? I saw one guy add a couple of whole Jalapenos and I liked that Idea for my next cook.
1. Brand of beans? Only Camellia red kidney's for me, but Goya seems to be popular in other places.
2. Do you soak your beans the night before? For me yes. I also add 2tbls of hot sauce and 2tbls of Worchester sauce to the soaking water.
3. If you soak do you discard the soaking water. For me yes, because....
4. Do you use water or stock? Chicken stock for me.
5. Do you use anything other than the trinity and minced garlic for the vedge? Only Trinity and garlic for me.
6. Tasso or Ham Hock? Tasso for me
7. Sausage? Pork or Beef, cut up and cooked with beans or link style on the side. I preferer beef when I can find a good quality one and always cooked in with my beans.
8. Do you prefer more of a creamy or soupy consistency? creamy for me.
9. Crockpot or Stove top? Have done both, think I prefer stove top.
10. Bay leaves? If I have them yes. If not I dont stress.
11. Rice? White or Brown? Beans over The rice or cup of rice over your beans? White for me, beans always over rice.
12. Cornbread on side Yes or No? Yes and always Jiffy LOL!
Also anything you do different that is kinda your thing? I saw one guy add a couple of whole Jalapenos and I liked that Idea for my next cook.
24
Posted on 4/7/22 at 9:10 am to USMCTIGER1970
I do treedawgs recipe. Never failed me.
Posted on 4/7/22 at 9:12 am to USMCTIGER1970
Doesnt matter the brand.
I boil my beans for like 5 or so minutes instead of soaking.
Definitely discard that water and rinse after.
Chicken stock.
Trinity, but ive added random peppers many times.
Besides sasuage, Ive rotated the other meats. I like tasso or ham personally.
Manda hot sausage.
Mine are mildly soupy when freshly prepared and creamy the next day. I prefer a little soupy tbh.
Stove top come out better.
3 bay leaves.
White jasmine rice.
Hell yeah Jiffy if I have it.
I boil my beans for like 5 or so minutes instead of soaking.
Definitely discard that water and rinse after.
Chicken stock.
Trinity, but ive added random peppers many times.
Besides sasuage, Ive rotated the other meats. I like tasso or ham personally.
Manda hot sausage.
Mine are mildly soupy when freshly prepared and creamy the next day. I prefer a little soupy tbh.
Stove top come out better.
3 bay leaves.
White jasmine rice.
Hell yeah Jiffy if I have it.
Posted on 4/7/22 at 9:20 am to USMCTIGER1970
I just did 4 lbs. of beans on Monday to have quarts in the freezer for later use. I only use Camelia beans no matter which ones I'm cooking.
I will go through the beans as I pour them into a large stainless steel bowl to get out any debris that sometimes is found in them. Then I cover the beans with hot water out of the tap while I chop up all my seasonings.
For 4 lbs. I use the following:
3 large onions dices
4 pieces of celery diced
3 Bell Peppers diced
12 cloves garlic minced
Green onions out my garden sliced thin
4 Bay leaves
Worcestershire Sauce
Hot Sauce
Slap Ya Mama
Black Pepper
2 lbs. cubed ham
2 lbs. of my homemade andouille
I brown the ham just a bit in some bacon grease and remove that from the pot. Add the cut up seasonings to cook down for about 5 minutes, add water then beans and adjust the water level to cover the beans by about 2 inches.
Bring the pot to a nice boil then cut the fire down to a low boil. I use a metal heat diffuser under my pot to more evenly distribute the heat and prevent any scorching. This allows me to not be as hands on with frequent stirring of the pot if cooking over a direct flame.
I'll cook them for about 3 hours and then add the cut up sausage to the pot and cook for another hour or so. That way the sausage imparts good flavor into the beans and still retains good flavor to not be tasteless.
When done, the beans are soft and the juice is thick enough to coat a spoon. I hate watery beans.
White rice, usually Basmati. Cornbread with Jalapenos or French bread.
I will go through the beans as I pour them into a large stainless steel bowl to get out any debris that sometimes is found in them. Then I cover the beans with hot water out of the tap while I chop up all my seasonings.
For 4 lbs. I use the following:
3 large onions dices
4 pieces of celery diced
3 Bell Peppers diced
12 cloves garlic minced
Green onions out my garden sliced thin
4 Bay leaves
Worcestershire Sauce
Hot Sauce
Slap Ya Mama
Black Pepper
2 lbs. cubed ham
2 lbs. of my homemade andouille
I brown the ham just a bit in some bacon grease and remove that from the pot. Add the cut up seasonings to cook down for about 5 minutes, add water then beans and adjust the water level to cover the beans by about 2 inches.
Bring the pot to a nice boil then cut the fire down to a low boil. I use a metal heat diffuser under my pot to more evenly distribute the heat and prevent any scorching. This allows me to not be as hands on with frequent stirring of the pot if cooking over a direct flame.
I'll cook them for about 3 hours and then add the cut up sausage to the pot and cook for another hour or so. That way the sausage imparts good flavor into the beans and still retains good flavor to not be tasteless.
When done, the beans are soft and the juice is thick enough to coat a spoon. I hate watery beans.
White rice, usually Basmati. Cornbread with Jalapenos or French bread.
This post was edited on 4/7/22 at 9:23 am
Posted on 4/7/22 at 9:28 am to USMCTIGER1970
quote:
Cornbread on side Yes or No? Yes and always Jiffy LOL!
Zatarans Honey Butter corn bread FTW. Otherwise, we’re pretty much doing the same method.
Posted on 4/7/22 at 9:29 am to USMCTIGER1970
In a boilong pot I put a half gallon of water to boil, with a 1/4 cup of salt. When it comes to boil I dump my beans in, take off the fire and set a timer for 30 minutes.
In the mean time, in the pot im going to cook them in I brown my meat (typically pickled pork and smoked sausage) then set it aside, then sweat down my trinity.
When the time is up I take the beans out and stain them. Add them to pot with my trinity, and cover with water, when they start to get cooking good I add my meat and cook till they tender and creamy.
In the mean time, in the pot im going to cook them in I brown my meat (typically pickled pork and smoked sausage) then set it aside, then sweat down my trinity.
When the time is up I take the beans out and stain them. Add them to pot with my trinity, and cover with water, when they start to get cooking good I add my meat and cook till they tender and creamy.
Posted on 4/7/22 at 9:55 am to USMCTIGER1970
Soak overnight then drain and cover with water. Simmer for around an hour.
Add meat (usually sausage or tasso, sometimes smoked chicken or turkey if I have it leftover) and trinity. Simmer until creamy. I'll also add a couple of dried tabasco peppers.
I either eat it as a side or with jasmine rice.
ETA: an underrated cheap meal is Tony's boxed red beans and rice with some ham thrown in.
Add meat (usually sausage or tasso, sometimes smoked chicken or turkey if I have it leftover) and trinity. Simmer until creamy. I'll also add a couple of dried tabasco peppers.
I either eat it as a side or with jasmine rice.
ETA: an underrated cheap meal is Tony's boxed red beans and rice with some ham thrown in.
This post was edited on 4/7/22 at 3:26 pm
Posted on 4/7/22 at 10:18 am to USMCTIGER1970
Family from nint ward and Jefferson put pickled pork in their red beans in addition to sausage. Different, but legit.
Posted on 4/7/22 at 10:32 am to USMCTIGER1970
quote:
Brand of beans? Only Camellia red kidney's for me, but Goya seems to be popular in other places
As long as they aren't pintos. People around here in Oklahoma only think of pintos as red beans and I think it's funny.
Posted on 4/7/22 at 10:33 am to Sparty3131
quote:
pickled pork in their red beans
Pickled pork or salt pork both go well in beans. Any kind of fatty seasoned pork product with or without the bone could find it's way into a pot of beans and fit in.
Posted on 4/7/22 at 10:37 am to USMCTIGER1970
quote:
2. Do you soak your beans the night before? For me yes. I also add 2tbls of hot sauce and 2tbls of Worchester sauce to the soaking water.
3. If you soak do you discard the soaking water. For me yes, because....
4. Do you use water or stock? Chicken stock for me.
I just soak in chicken stock.
Posted on 4/7/22 at 11:26 am to USMCTIGER1970
1. Brand of beans? Only Camellia, yep
2. Do you soak your beans the night before? For me yes. I also add 2tbls of hot sauce and 2tbls of Worchester sauce to the soaking water.
Yep I soak...interesting adding that during soaking might try that one day.
3. If you soak do you discard the soaking water. For me yes, because....
Yep for the same reasons
4. Do you use water or stock? Chicken stock for me.
Yep all chicken stock no water
5. Do you use anything other than the trinity and minced garlic for the vedge? Only Trinity and garlic for me.
same
6. Tasso or Ham Hock? Tasso for me
smoked ham hock or pork shank (shank adds more ham flavor I prefer the hocks) I cook them till the meat falls off, pick the junk off and put it back.
7. Sausage? Pork or Beef, cut up and cooked with beans or link style on the side. I preferer beef when I can find a good quality one and always cooked in with my beans.
I have used some different "good" sausage but the last time I did some cheep ol Hillshire smoked sausage and it came out good. I cook with the beans but only like the last 30min or so so it doesnt cook all the flavor out.
8. Do you prefer more of a creamy or soupy consistency? creamy for me.
9. Crockpot or Stove top? Have done both, think I prefer stove top.
10. Bay leaves? If I have them yes. If not I dont stress.
Nope never have tried them
11. Rice? White or Brown? Beans over The rice or cup of rice over your beans? White for me, beans always over rice.
White rice but I like my beans super thicccc and sometimes dont use any rice.
12. Cornbread on side Yes or No? Yes and always Jiffy LOL!
When I have corn bread its uaualy Jiffy
Also anything you do different that is kinda your thing? I saw one guy add a couple of whole Jalapenos and I liked that Idea for my next cook.
I like to render down pork belly to make some oil to start the whole process. Fry off the sausage in the pork tallow to add a little more and brown them some. Then cook veggies, add beans, stock, hocks, squat. Add what ever random "creole" seasoning I have on hand. I don't usually add hot sauce or anything to hot because that can easily be added at the table.
Thought about trying that but "supposedly" soaking them and tossing the water helps leach out the sugars that cause the gas phase. May still try it one day.
2. Do you soak your beans the night before? For me yes. I also add 2tbls of hot sauce and 2tbls of Worchester sauce to the soaking water.
Yep I soak...interesting adding that during soaking might try that one day.
3. If you soak do you discard the soaking water. For me yes, because....
Yep for the same reasons
4. Do you use water or stock? Chicken stock for me.
Yep all chicken stock no water
5. Do you use anything other than the trinity and minced garlic for the vedge? Only Trinity and garlic for me.
same
6. Tasso or Ham Hock? Tasso for me
smoked ham hock or pork shank (shank adds more ham flavor I prefer the hocks) I cook them till the meat falls off, pick the junk off and put it back.
7. Sausage? Pork or Beef, cut up and cooked with beans or link style on the side. I preferer beef when I can find a good quality one and always cooked in with my beans.
I have used some different "good" sausage but the last time I did some cheep ol Hillshire smoked sausage and it came out good. I cook with the beans but only like the last 30min or so so it doesnt cook all the flavor out.
8. Do you prefer more of a creamy or soupy consistency? creamy for me.
9. Crockpot or Stove top? Have done both, think I prefer stove top.
10. Bay leaves? If I have them yes. If not I dont stress.
Nope never have tried them
11. Rice? White or Brown? Beans over The rice or cup of rice over your beans? White for me, beans always over rice.
White rice but I like my beans super thicccc and sometimes dont use any rice.
12. Cornbread on side Yes or No? Yes and always Jiffy LOL!
When I have corn bread its uaualy Jiffy
Also anything you do different that is kinda your thing? I saw one guy add a couple of whole Jalapenos and I liked that Idea for my next cook.
I like to render down pork belly to make some oil to start the whole process. Fry off the sausage in the pork tallow to add a little more and brown them some. Then cook veggies, add beans, stock, hocks, squat. Add what ever random "creole" seasoning I have on hand. I don't usually add hot sauce or anything to hot because that can easily be added at the table.
quote:
I just soak in chicken stock.
Thought about trying that but "supposedly" soaking them and tossing the water helps leach out the sugars that cause the gas phase. May still try it one day.
This post was edited on 4/7/22 at 11:32 am
Posted on 4/7/22 at 12:20 pm to USMCTIGER1970
I’ve done different ways over the years.
I’ll take a lot of heat for what I do now..
In a separate pot, make a stock with Chesesi ham hock from Rouses
Slice one link of smoked sausage and brown with a little olive oil in ceramic pot with pickled pork trim all fat
Add
Onion celery garlic and tomatoe that have been in the blender
No bell pepper
Salt and pepper
Cook a bit
Add beans
Add chicken stock and ham hock stock
Bring to boil
Add crystal hot sauce and Lea & Perrin
Bay leaf
Bring to a simmer and cook for several hours
Serve with fresh cooked smoke sausage on the side
You get all the flavor of sausage pickled meat and ham hocks with no bones fat or skin in your beans.
Blending the veggies guarantees no pieces in finished product
I started doing this for my kids when they were young. They didn’t like seeing bits of veggies!
But it works well and can be faster and easier than chopping .
I love Jiffy but my go to would be French bread and butter
I’ll take a lot of heat for what I do now..
In a separate pot, make a stock with Chesesi ham hock from Rouses
Slice one link of smoked sausage and brown with a little olive oil in ceramic pot with pickled pork trim all fat
Add
Onion celery garlic and tomatoe that have been in the blender
No bell pepper
Salt and pepper
Cook a bit
Add beans
Add chicken stock and ham hock stock
Bring to boil
Add crystal hot sauce and Lea & Perrin
Bay leaf
Bring to a simmer and cook for several hours
Serve with fresh cooked smoke sausage on the side
You get all the flavor of sausage pickled meat and ham hocks with no bones fat or skin in your beans.
Blending the veggies guarantees no pieces in finished product
I started doing this for my kids when they were young. They didn’t like seeing bits of veggies!
But it works well and can be faster and easier than chopping .
I love Jiffy but my go to would be French bread and butter
This post was edited on 4/7/22 at 7:36 pm
Posted on 4/7/22 at 1:54 pm to USMCTIGER1970
As you can see most of these are New Orleans (or N’awlins) style recipes. If you want to elevate the dish look in to Natchitoches style.
Posted on 4/7/22 at 2:25 pm to tigerinthebueche
quote:
Zatarans Honey Butter corn bread FTW
This x1000
Tried it last year and have been hooked ever since. Amazing cornbread.
Posted on 4/7/22 at 2:26 pm to LSUballs
quote:
look in to Natchitoches style.
I see this referenced from time to time. What's the difference?
Posted on 4/7/22 at 3:21 pm to USMCTIGER1970
I have Blue Runner prepare them for me. Once prepared, they are canned. I purchase them at my local grocery store along with smoked sausage.
Open can
Cut the sausage into rounds
Dump beans into pot with a touch of water
Add sausage
Enjoy
Open can
Cut the sausage into rounds
Dump beans into pot with a touch of water
Add sausage
Enjoy
Posted on 4/7/22 at 3:29 pm to puffulufogous
quote:
I do treedawgs recipe
Posted on 4/7/22 at 5:02 pm to USMCTIGER1970
1. Brand of beans? Camellia red kidney
2. Do you soak your beans the night before? Yep
3. If you soak do you discard the soaking water. Yes
4. Do you use water or stock? Chicken stock
5. Do you use anything other than the trinity and minced garlic for the vedge? I just use the trinity. If I don't have celery, I'll just use onion and bell pepper. Never garlic
6. Tasso or Ham Hock? 50/50, depends on what's on hand. Sometime I use both.
7. Sausage? Yes. I usually use three different meats - hocks or leftover ham bone, along with either andouille, sausage, pickled pork, tasso or ham. Often I use the Cutrer's smoked sausage they sell at the Baton Rouge farmer's market.
8. Do you prefer more of a creamy or soupy consistency? Soupy-ish
9. Crockpot or Stove top? Stove
10. Bay leaves? Usually
11. Rice? White or Brown? Beans over The rice or cup of rice over your beans? White, beans always over rice.
12. Cornbread on side Yes or No? No
2. Do you soak your beans the night before? Yep
3. If you soak do you discard the soaking water. Yes
4. Do you use water or stock? Chicken stock
5. Do you use anything other than the trinity and minced garlic for the vedge? I just use the trinity. If I don't have celery, I'll just use onion and bell pepper. Never garlic
6. Tasso or Ham Hock? 50/50, depends on what's on hand. Sometime I use both.
7. Sausage? Yes. I usually use three different meats - hocks or leftover ham bone, along with either andouille, sausage, pickled pork, tasso or ham. Often I use the Cutrer's smoked sausage they sell at the Baton Rouge farmer's market.
8. Do you prefer more of a creamy or soupy consistency? Soupy-ish
9. Crockpot or Stove top? Stove
10. Bay leaves? Usually
11. Rice? White or Brown? Beans over The rice or cup of rice over your beans? White, beans always over rice.
12. Cornbread on side Yes or No? No
Posted on 4/7/22 at 7:20 pm to Saskwatch
quote:
quote: look in to Natchitoches style.
I see this referenced from time to time.
What's the difference?
Same here.
If it’s a thickness issue…
I like soupy the first day.
Second day they will naturally thicken
You can easily thicken on the first day by leaving the cover off the pot and cooking out more of the water at the end of cooking process.
Vice versa you can add chicken stock on the second day to make it more soupy if you like.
I don’t eat beans a third day because they develope a flavor that I don’t like.
It’s never an issue because they are gone by the second day.
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