Red Beans Monday Again and Homemade Rolls!

Never have but I'd think it would be after mixing and having it ready to proof. That way when thawing it could rise and then you can form it however. Or you could let it rise, make your rolls and stick in the freezer on a sheet pan. After frozen put in Zip Loc bag. That way when you take them out to thaw they can rise and then go straight to the oven.

Definitely Natchitoches style. I typically make New Orleans style but I would eat it.

Lol what a thread that was, you like a slop or more of a beany bean?

I’ll post it up later. Got it from another site.

post beans recipe

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Nate,
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I have a
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question for you.
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Which of the 2 posted
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recipes do you prefer?
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Looks great! Can you post your red beans & rice recipe?

Beans look great

Cajunate's Red Beans recipe from the recipe collection (pt 1):

(download the collection HERE)

Cajunate’s Red Beans

I don’t usually measure these things so bear with me and if you feel like adding more or less you can.

1 lb dried red beans
1 1/2 to 2 lbs good smoked sausage sliced ¼ inch (I like a lot of meat in my beans)
1 med. to lg onion diced
½ bell pepper diced
4 ribs of celery sliced
3 toes REAL minced garlic
3 bay leaves
1/8 tsp thyme
1/8 tsp ground savory
½ tsp black pepper
3 Tbs chicken base
2/3 stick of butter

Soak one pound of Red beans for at least two or three hours if not overnight.

Slice sausage first and while chopping seasoning brown the sausage. I do this because it gets rid of the water in sausage as well as renders off excess fat. When done but not overcooked remove and set aside. Depending on how much fat renders I remove leaving only enough to deglaze the bottom of the pot and cook down the seasoning. Add the onions, celery and bell pepper and cook down till almost softened then add the garlic, chicken base, thyme, savory, bay leaves and black pepper. Keep stirring to keep it from sticking and burning. When seasonings are soft add about 2 cups of water and bring to a light boil and stir to mix the base well. Add the drained beans and mix thoroughly. Then add enough water or chicken stock to cover the beans by about ¾ to an inch over. Bring to light boil and reduce to low and cover. Dried beans can take different times to cook depending on how old they are. Check often to make sure they aren’t sticking to the bottom of the pot and burning. Stir, cover and continue cooking until they begin to soften which should be about halfway through the cook. Then add the cooked sausage to the pot and stir well. I like to add the sausage halfway through the cook to keep some of the flavor in them and yet still season the beans enough. Keeps it from falling apart too. Continue cooking until the beans are tender. Here’s where it depends on how you like your beans. Whole yet tender or creamy with some texture. I like creamy with a thick gravy. For creamy take a whisk and stir the beans to break up really softened beans. If they are done to your liking add about 2/3 stick of butter and whisk emulsifying it into the beans.

You might notice I didn’t add salt. The chicken base has salt as well as the sausage and may well be enough like that. You can adjust the taste toward the end of the cook adding extra salt and pepper.

That’s it! They’re ready to serve over fresh hot rice.

Enjoy!

Source: Cajunate