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Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
Posted on 8/5/12 at 7:56 pm
Posted on 8/5/12 at 7:56 pm
Can someone critique my recipe or maybe even someone might try it.
Soak beans overnight of course then next morning add
1Lb Red Beans
1 ham hock
2 onions medium
1/2 cup chopped bell pepper
3 bay leaves
2 cloves of garlic minced
1 tsp cumin powder
Pinch of red pepper
7 fl oz Tabasco
Pinch of salt
2 red jalapeños
Cook this on low for 8 hours and final two hours slice 1lb andouille and add to beans in crockpot.
This obviously isn't traditional New Orleans red beans more Natchitoches style.
Cook rice on the side, plate, nd serve
Soak beans overnight of course then next morning add
1Lb Red Beans
1 ham hock
2 onions medium
1/2 cup chopped bell pepper
3 bay leaves
2 cloves of garlic minced
1 tsp cumin powder
Pinch of red pepper
7 fl oz Tabasco
Pinch of salt
2 red jalapeños
Cook this on low for 8 hours and final two hours slice 1lb andouille and add to beans in crockpot.
This obviously isn't traditional New Orleans red beans more Natchitoches style.
Cook rice on the side, plate, nd serve
This post was edited on 8/7/12 at 10:20 pm
14
Posted on 8/5/12 at 8:02 pm to ApacheDriver
:jump2: :jump1:
Posted on 8/5/12 at 8:09 pm to TigerMyth36
That's a hell of a lot of Tabasco.
Posted on 8/5/12 at 8:11 pm to Martini
1 medium bottle (5 fl oz) and a small (2 fl oz)
Posted on 8/5/12 at 8:17 pm to ApacheDriver
I agree. I would use the Tabasco to taste after I've made them.
Posted on 8/5/12 at 8:27 pm to tracytiger
The man likes his beans spicy!
Posted on 8/5/12 at 8:39 pm to tracytiger
I use Crystals to taste after I've made them. I find that Tabasco is better to cook them in and Crystals to finish. Just my opinion though.
Posted on 8/5/12 at 9:23 pm to ApacheDriver
If you're cooking them that long, you don't really have to soak em
Won't hurt though
Won't hurt though
This post was edited on 8/5/12 at 9:25 pm
Posted on 8/6/12 at 1:56 am to ApacheDriver
I don't know how those would taste like red beans with that amount of Tabasco. Sounds bad to me.
I swirl in some butter before serving. I would also brown the meats, first.
I swirl in some butter before serving. I would also brown the meats, first.
Posted on 8/6/12 at 6:29 am to Gris Gris
That recipe is similar to mine minus the Tabasco and cumin. I don't soak the beans, and have had no problem with hard beans. I add all my meat from the get go without browning, with no problems.
Posted on 8/6/12 at 7:09 am to ApacheDriver
agree thats a hell of alot of Tabasco.
Add that at the end to taste.
I never use Cumin either.
I would add the andouille at the begining as well, let the beans pick up the smokey flavor.
Also a fan of a tablespoon of butter at the end.
Add that at the end to taste.
I never use Cumin either.
I would add the andouille at the begining as well, let the beans pick up the smokey flavor.
Also a fan of a tablespoon of butter at the end.
Posted on 8/6/12 at 9:14 am to ApacheDriver
throw in some celery, add a tablespoon of tomato paste, and some worc sauce
ETA: lose the Tabasco and get some Sriracha
ETA: lose the Tabasco and get some Sriracha
This post was edited on 8/6/12 at 9:24 am
Posted on 8/6/12 at 9:16 am to ApacheDriver
Would you use the same process for white beans?
Posted on 8/6/12 at 1:43 pm to ApacheDriver
Assuming you don't have to soak the beans, how much liquid should you start out with in the slow cooker (knowing that the vegetables will give off a good bit)? I want to try doing this.
Posted on 8/6/12 at 1:55 pm to ApacheDriver
quote:
7 fl oz Tabasco
thats all you use?
Posted on 8/6/12 at 3:14 pm to Melleaux Tiger
quote:
Assuming you don't have to soak the beans, how much liquid should you start out with in the slow cooker (knowing that the vegetables will give off a good bit)? I want to try doing this.
Cover the ingredients plus maybe a half inch
More if you like them soupy
As usual, mash some beans about30 minutes before eating if you want to thicken it
Posted on 8/6/12 at 3:39 pm to ApacheDriver
I'm a big fan of crockpot cooking and a big fan of beans, but I don't know if I would do this. How do the beans turn out compared to those you slow cook on a stove?
Posted on 8/6/12 at 4:23 pm to ApacheDriver
quote:
more Natchitoches style
What is this or what does this mean?
Posted on 8/6/12 at 4:36 pm to Lambdatiger1989
quote:
That recipe is similar to mine minus the Tabasco and cumin. I don't soak the beans, and have had no problem with hard beans. I add all my meat from the get go without browning, with no problems.
Same with me. Do it on the stove for at least 3 hours after boil.
Posted on 8/6/12 at 5:42 pm to ApacheDriver
Throw a roux on top of it after you put them in and before you turn it on. Makes a WORLD of difference IMHO. I also like to add some Tasso.
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