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re: The Secret to Popeye's Red Beans
Posted on 5/19/15 at 8:09 pm to Stadium Rat
Posted on 5/19/15 at 8:09 pm to Stadium Rat
Threadjack: I'm standing by for an OT-level blast in response to this question, but after 58.9-ish years of having Piccadilly's version as my RB reference...
...how do they do it?
The beans are whole, without the skins being tough in the least. The "juice" is flavorful, just up to the point of being creamy, but it does not seem to have a pureed component. Adding a healthy dose of LA Hot Sauce (never Tabasco) just makes it that much better.
So.... ???
Nighttime image of the original Third Street BR Piccadilly offered as a thanks.
...how do they do it?
The beans are whole, without the skins being tough in the least. The "juice" is flavorful, just up to the point of being creamy, but it does not seem to have a pureed component. Adding a healthy dose of LA Hot Sauce (never Tabasco) just makes it that much better.
So.... ???
Nighttime image of the original Third Street BR Piccadilly offered as a thanks.
1
Posted on 5/19/15 at 8:32 pm to DoctorTechnical
quote:That's just beans cooked a long time without being stirred frequently. The more you stir, the more they fall apart and get creamy.
The beans are whole, without the skins being tough in the least. The "juice" is flavorful, just up to the point of being creamy, but it does not seem to have a pureed component.
You've got to stir them and break them down if you're going to have authentic Natchitoches Red Bean slop.
Posted on 5/19/15 at 8:48 pm to Stadium Rat
(no message)
This post was edited on 5/19/15 at 8:53 pm
Posted on 5/19/15 at 9:03 pm to Stadium Rat
I had a friend that used to work for diversified foods. I can tell you that yes that the prok fat is true. So damn tasty tho!
Posted on 5/19/15 at 9:10 pm to Stadium Rat
Love Popeye's red beans but wish they'd put less rice in them.
Posted on 5/19/15 at 9:36 pm to Gris Gris
quote:
The Secret to Popeye's Red Beans quote: The stick of butter was another caller and discussion about the same time but is not for Popeyes but it is good and I do it as well. I think I told you about the stick of butter and I got it from our mutual Katrina evacuee friends years ago.
That could be true too. I remember pretty much learning both about the same time. Lord that was a long time ago. I've had a winery since then.
Posted on 5/19/15 at 9:36 pm to Stadium Rat
quote:
authentic Natchitoches Red Bean slop
That was the first thread I ever read on Tiger Droppings.
Good times.
Posted on 5/19/15 at 9:37 pm to Stadium Rat
i like my pork fat non-emulsified
Posted on 5/19/15 at 10:34 pm to Stadium Rat
quote:
Adding any kind of fat makes the beans creamier, you know, like Natchitoches style.
You mean makes the beans sloppier. You also forgot to mention the 5 oz bottle of Tabasco AND the 2 oz bottle.
EDIT: I see you have redeemed yourself in the slop department.
This post was edited on 5/19/15 at 10:36 pm
Posted on 5/19/15 at 10:36 pm to Martini
Posted on 5/19/15 at 10:39 pm to ladytiger118
quote:
by ladytiger118 Love Popeye's red beans but wish they'd put less rice in them.
I order them without rice.
So, Popeye's beans are creamy and while. Does that make them Natchitoches beans? Do Natchitoches beans have tomatoes? I forgot.
Posted on 5/19/15 at 10:48 pm to Gris Gris
quote:Now shut your mouth!
Do Natchitoches beans have tomatoes?
Posted on 5/20/15 at 9:12 am to Stadium Rat
Posted on 5/20/15 at 9:32 am to LSU Wayne
I added a pound of bacon my last go around and then cooked my veggies in it. It seemed to make it closer to Popeyes
Posted on 5/20/15 at 9:35 am to Stadium Rat
To keep the skins from blowing out they should not be boiled. Bring to a quick boil then turn down to a low simmer. Cook them longer. No creamy, don't mash, creamy, mash a few.
Posted on 5/20/15 at 10:44 am to Martini
Natchitoches 
Posted on 5/20/15 at 10:47 am to LSU Wayne
Very cool. I always wondered what the delicious smell around Madisonville was. I guess it is Diversified.
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