re: Red Beans, How do you prepare?

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don’t know what “N’awlins” is.

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Local speak for New Orleans. Jargon if you will. They make a red bean dish there that’s ok, but clearly inferior to its Cane River counterpart.

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Local speak for New Orleans. Jargon if you will.

They make a red bean dish there that’s ok, but clearly inferior to its Cane River counterpart.

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It’s not local speak for New Orleans.

You clearly don’t have any idea of what you are speaking about.

I’ll be nice and say you are just ignorant.

You N’awlins people calling others Yankees is hilarious. Must be all the crime and bad red beans.

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You N’awlins people calling others Yankees is hilarious.
Must be all the crime and bad red beans.

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You yankees thinking you are offending us is hilarious.

Enjoy your slop and troll.

Next time you come down South, give me a call and I’ll take you to a very nice dinner.
(Shirt and shoes will be required)

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You yankees thinking you are offending us is hilarious.

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I once worked with a Yankee and one day I explained what a Yankee was like to us Southerners.

I told him Yankees are like hemorrhoids----as long as they stayed up north they were tolerable, but it was when they dropped down south is when they became a pain in the arse.

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If you want to elevate the dish look in to Natchitoches style.

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I clicked on this thread solely to see if this was referenced. Always makes me chuckle. That “Natchitoches style” thread was old when I started here. I remember asking what the hell, and someone linked to it. Anybody got it bookmarked?

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I once worked with a Yankee and one day I explained what a Yankee was like to us Southerners.

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Freaking slave states, man. The confederacy lost. Get over it. To the rest of the world, you’re Yankees too.

I brown my andouille in bacon grease, remove it, add the trinity, add salt and cayenne, add garlic after that’s softened, add bay leaves, thyme sprigs, and chopped fresh parsley, add Tasso ham and a couple smoked ham hocks, then return the andouille to the pot, add the beans which were soaked overnight, and add chicken stock to come up close to the rim of the pot but not so close that it spills over when it comes to a boil. Then I simmer it for a couple hours. I add Crystal late in the cooking process.

I’ve never added Worcestershire. I’m not sure if I’d notice it. But I’ll give it a try. I love Worcestershire.

Store bought beans and bacon grease. Soak them overnight and low boil. (Thanks Mama)

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Ask and ye shall receive

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The Natchitoches style bean thread is a TD classic.

Side note- What happened to Vor?