Tomorrow's Red Beans Cooking Today(Tonight Now)

Nice of you not to resort to a crock pot

When the beans were done yesterday afternoon some were put in the freezer for some future Mondays and some were put in the fridge for dinner this evening.

Red beans are enjoyable on any day of the week, friend. At no time in history, John Folse's bullshite aside, have red beans been a Monday-only meal. Those look good. I put a can of refried beans in my pot. Don't tell anyone. In summation, John Folse made up the laundry day story in the early 2000s on LPB and no one has called him out for his Dan Rather storytelling. I will knife fight anyone who says different. Everyone knows Friday is laundry day. Folse's story falls like Building 7 under the slightest scrutiny. It's a ludicrous story.

So everyone was real busy with the soft red stoop bricks and knocking out the laundry on Mondays and made the one-pot red beans, and then complicated dishes were made on the other days? Is that right?

I love cooking red beans and have found over the years I like mine better when I put the sausage in the beans no earlier than when they are halfway done. That way the beans get the flavor of the sausage but the sausage remains firm and not start falling apart from being cooked to death.

I cut my sausage across the width in 1/2 in. thick slices.

I'm making beans today but my north texas born wife doesn't like kidney beans so I have to use pinto beans.

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jalapeño cornbread.

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Good idea

Alright so we had those red beans tonight and they were delicious!

Didn't really need more meat but I put some sausage on the grill anyway.





I know most of you thought I should make a jalapeno cornbread but I wanted biscuits so I made jalapeno cheddar biscuits.

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Oh, in case you didn't notice I had a few pickled okra on the side too.

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Please make some legitimate jalapeño cornbread. Perfect side for red beans

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I always have jalapeno cornbread with red beans and use a trick an old timer showed me about 40 years ago.

He took a 12 inch cast iron pan got it hot while the oven preheated, poured about 1/4 cup of bacon grease in the cast iron pan, made sure all surfaces inside the pan were oiled and waited until it started to smoke a bit.

Then he poured the cornbread mix in the pan, turned off the fire under it and let it sit for about 20 seconds or so before putting it in the oven to bake.

It gives a nice brown crust on the bottom and it comes out the pan so easy to plate and cut.

Do you mash some of the beans towards the end? It’ll thicken it.

Someone above mentioned adding a can of refried beans. I’d never thought of that, but that’ll thicken the beans as well