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Started By
Message
re: Red Beans, How do you prepare?
Posted on 4/9/22 at 7:01 am to LSUballs
Posted on 4/9/22 at 7:01 am to LSUballs
quote:
The Natchitoches style bean thread is a TD classic. Side note- What happened to Vor?
That thread was right up there with the chili thread.
I hope Vor is okay. I think he was having some health issues at some point.
0
Posted on 4/9/22 at 10:55 am to USMCTIGER1970
quote:fwiw...my grandma's creole maid told me overnight soaking eliminates the "lower bowel gaseous effect" the next day.
2. Do you soak your beans the night before?
Posted on 4/9/22 at 8:01 pm to Saskwatch
quote:
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.
The left over ham bone from a Baked ham is always a treat in my beans....
Posted on 4/9/22 at 10:26 pm to USMCTIGER1970
quote:
1. Brand of beans? Only Camellia red kidney's for me, but Goya seems to be popular in other places.
Camellia or Goya...would do Blue Runner as well
2. Do you soak your beans the night before?
NO
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.
Both
5. Do you use anything other than the trinity and minced garlic for the vedge? Only Trinity and garlic for me.
Pretty much
6. Tasso or Ham Hock? Tasso for me
Bacon
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.
Nope
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.
Many different ways from stove, crock pot, Instant Pot, to oven. Prefer oven
10. Bay leaves? If I have them yes. If not I dont stress.
NO...NEVER
11. Rice? White or Brown? Beans over The rice or cup of rice over your beans? White for me, beans always over rice.
Yes
12. Cornbread on side Yes or No? Yes and always Jiffy LOL!
Preferably
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.
This is gonna go over well...I add Rotella tomatoes to my Red Beans! Its a game changer.
I will put my Red Beans up against anyone.
Electric Pressure Cooker Red Beans
Posted on 4/10/22 at 1:39 pm to USMCTIGER1970
1. Brand of beans? Only Camellia red kidney's for me, but Goya seems to be popular in other places.
Camellia - which have gone up (%-wise) considerably lately. Almost $2/lb. Large limas are approaching $3/lb!
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.
Night before usually, if not in the morning for cooking no sooner than 6hrs later.
3. If you soak do you discard the soaking water. For me yes, because....
Discard
4. Do you use water or stock? Chicken stock for me.
Water
5. Do you use anything other than the trinity and minced garlic for the vedge? Only Trinity and garlic for me.
Just trinity
6. Tasso or Ham Hock? Tasso for me
Neither. Pickled pork, at least a pound.
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.
Sausage, split and broiled until the edges are crisp, on the side since I don't like the greasiness that comes with sausage cooked in the beans. I prefer Conecuh although I will use any local sausage.
8. Do you prefer more of a creamy or soupy consistency? creamy for me.
Creamy
9. Crockpot or Stove top? Have done both, think I prefer stove top.
Stove top, boiled for 15-20 minutes to break down the cell structure of the beans for a creamier consistency then slow simmer.
10. Bay leaves? If I have them yes. If not I dont stress.
Yup on the leaves
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 covered with the beans unless I want a restaurant-like presentation for guests, then a molded scoop on top. This way also makes the garnish (chopped green onion or parsley or both) stand out better
12. Cornbread on side Yes or No? Yes and always Jiffy LOL!
Toasted and buttered French bread for this city boy.
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.
As a kid my grandmother and mother would make fantastic red beans and we would ruin them by putting ketchup all over them. I'm sure my kid will return the favor some day.
Camellia - which have gone up (%-wise) considerably lately. Almost $2/lb. Large limas are approaching $3/lb!
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.
Night before usually, if not in the morning for cooking no sooner than 6hrs later.
3. If you soak do you discard the soaking water. For me yes, because....
Discard
4. Do you use water or stock? Chicken stock for me.
Water
5. Do you use anything other than the trinity and minced garlic for the vedge? Only Trinity and garlic for me.
Just trinity
6. Tasso or Ham Hock? Tasso for me
Neither. Pickled pork, at least a pound.
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.
Sausage, split and broiled until the edges are crisp, on the side since I don't like the greasiness that comes with sausage cooked in the beans. I prefer Conecuh although I will use any local sausage.
8. Do you prefer more of a creamy or soupy consistency? creamy for me.
Creamy
9. Crockpot or Stove top? Have done both, think I prefer stove top.
Stove top, boiled for 15-20 minutes to break down the cell structure of the beans for a creamier consistency then slow simmer.
10. Bay leaves? If I have them yes. If not I dont stress.
Yup on the leaves
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 covered with the beans unless I want a restaurant-like presentation for guests, then a molded scoop on top. This way also makes the garnish (chopped green onion or parsley or both) stand out better
12. Cornbread on side Yes or No? Yes and always Jiffy LOL!
Toasted and buttered French bread for this city boy.
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.
As a kid my grandmother and mother would make fantastic red beans and we would ruin them by putting ketchup all over them. I'm sure my kid will return the favor some day.
Posted on 4/10/22 at 7:05 pm to USMCTIGER1970
Buy can of Blue Runner. Open can warm and serve. Tell FD Board to F off.
Posted on 4/10/22 at 7:44 pm to puffulufogous
quote:
treedawgs recipe
I looked in the recipe collection but didn’t see this. Can someone point me in the right direction?
Posted on 4/10/22 at 8:37 pm to USMCTIGER1970
quote:
Also anything you do different that is kinda your thing?
I add mustard in my bowl. I saw someone else do it and tried it out and it's a legit game changer.
Posted on 4/10/22 at 8:47 pm to Wiseguy
Posted on 4/10/22 at 8:58 pm to USMCTIGER1970
1. Brand of beans? Only Camellia red kidney's for me, but Goya seems to be popular in other places.
Camellia only. Tried some off-brand once when I couldn't find Camellia and was severely disappointed
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.
Soak the night before, but have done a "quick soak" them in the instapot to make some on a whim.
3. If you soak do you discard the soaking water. For me yes, because....
YEP
4. Do you use water or stock? Chicken stock for me.
YEP
5. Do you use anything other than the trinity and minced garlic for the vedge? Only Trinity and garlic for me.
I used the trinity but sub pablanos for bell peppers
6. Tasso or Ham Hock? Tasso for me
YEP
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.
Mainly pork but not picky
8. Do you prefer more of a creamy or soupy consistency? creamy for me.
YEP-Creamy mash some up on the bottom to get it thicker towards the end.
9. Crockpot or Stove top? Have done both, think I prefer stove top.
Stovetop
10. Bay leaves? If I have them yes. If not I dont stress.
YEP
11. Rice? White or Brown? Beans over The rice or cup of rice over your beans? White for me, beans always over rice.
Beans over white rice
12. Cornbread on side Yes or No? Yes and always Jiffy LOL!
YEP
I do this same routine for white beans. And now I'm craving them.
Camellia only. Tried some off-brand once when I couldn't find Camellia and was severely disappointed
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.
Soak the night before, but have done a "quick soak" them in the instapot to make some on a whim.
3. If you soak do you discard the soaking water. For me yes, because....
YEP
4. Do you use water or stock? Chicken stock for me.
YEP
5. Do you use anything other than the trinity and minced garlic for the vedge? Only Trinity and garlic for me.
I used the trinity but sub pablanos for bell peppers
6. Tasso or Ham Hock? Tasso for me
YEP
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.
Mainly pork but not picky
8. Do you prefer more of a creamy or soupy consistency? creamy for me.
YEP-Creamy mash some up on the bottom to get it thicker towards the end.
9. Crockpot or Stove top? Have done both, think I prefer stove top.
Stovetop
10. Bay leaves? If I have them yes. If not I dont stress.
YEP
11. Rice? White or Brown? Beans over The rice or cup of rice over your beans? White for me, beans always over rice.
Beans over white rice
12. Cornbread on side Yes or No? Yes and always Jiffy LOL!
YEP
I do this same routine for white beans. And now I'm craving them.
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