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Yeah, Red Beans Again!
Posted on 5/15/24 at 8:37 am
Posted on 5/15/24 at 8:37 am
Last night's dinner was red beans & rice with a hot out of the oven cornbread.
These beans had lots of smokey ham leftover from the Easter ham we had.
When I went to make the cornbread I found I only had white corn meal no yellow. It still came out a little yellow, I guess from the egg yolks.
4
Posted on 5/15/24 at 9:13 am to Cajunate
I've never seen a RB&R with just ham. But that looks awesome.
This post was edited on 5/15/24 at 9:14 am
Posted on 5/15/24 at 9:56 am to SUB
When I smoke my hams from scratch, I always cube and vacuum pack the scraps and use them for red beans. It's great having a ham that's really smoked.
Posted on 5/15/24 at 10:29 am to SUB
Some of the ham cooked down just like pickled pork.
This post was edited on 5/15/24 at 10:30 am
Posted on 5/15/24 at 6:19 pm to Cajunate
quote:
These beans had lots of smokey ham leftover from the Easter ham we had.
My grandmother would always use ham in her beans instead of sausage or bacon.
That picture instantly reminded me of Saturday lunch at her house as a kid. My uncle loved her red beans and almost without fail that’s what she was cooking every Saturday. He was also the only person I ever saw that mixed sauerkraut with red beans.
Posted on 5/16/24 at 7:35 pm to gizmothepug
I hate sauerkraut. As a kid I had to eat that crap about once a month. My mom cooked it with franks and potatoes. I had to force that stuff down while I ate it. The reason we had sauerkraut was my father was from Michigan and up there they love sauerkraut with franks. Years later I took a trip with my dad to see my grandmother and on the front porch of many houses they had vats like they make butter with. The vats always had a brick on the closed lid. I asked my dad why did those containers have a brick on top. He said since they were fermenting cabbage the bricks on top were there in case the cabbage exploded. I'm sure that if you grew up and always ate kraut, you probably love it. They also put a lot of kraut on their hot dogs too. When I told my cousins that I really don't like kraut they laughed and said this is from a guy that eats creatures that are found in a ditch.
Posted on 5/16/24 at 9:27 pm to highup7
quote:
When I told my cousins that I really don't like kraut they laughed and said this is from a guy that eats creatures that are found in a ditch.
That’s funny. They ain’t wrong!
This post was edited on 5/16/24 at 9:27 pm
Posted on 5/17/24 at 10:27 am to Cajunate
How about sharing that bean recipe Nate?
Posted on 5/18/24 at 3:08 pm to CajunDoc
quote:
He said since they were fermenting cabbage the bricks on top were there in case the cabbage exploded.
I have a relative that married a rural Korean girl.
It's amazing that fermenting cabbage is prevalent in northern European ancestry as well as eastern Asia.
Personally, I prefer the hot pepper infused Asian style.
Cabbage is an underrated vegetable. I remember my grandmother making cabbage rolls.
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