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Started By
Message
recipes and tips for red beans
Posted on 10/19/15 at 3:51 pm
Posted on 10/19/15 at 3:51 pm
I know this is elementary for some of you, but I'd like to learn to make really good red beans.
Recipes and tips appreciated.
Recipes and tips appreciated.
Posted on 10/19/15 at 3:54 pm to Tigertown in ATL
Posted on 10/19/15 at 3:58 pm to Tigertown in ATL
Brown your sausage first, then sautee onions, bell pepper, garlic and celery in the rendered fat. Then add the beans. Don't just slice some Manda sausage in the beans and water.
Posted on 10/19/15 at 4:05 pm to Tigertown in ATL
Blue runner is so good that I just go with that. I brown my sausage (coated in Tony's) and sautee some trinity and garlic, then add the beans and a little water. Let it simmer 30 min and you are good to go.
Posted on 10/19/15 at 4:13 pm to SUB
quote:
Blue runner
I like these a lot. I want to make them also though so I can give away a big pot to people.
Also, they are not available here.

Posted on 10/19/15 at 4:15 pm to Tigertown in ATL
Blue Runner ships! They also have giant cans (heh heh) that you can buy.
Posted on 10/19/15 at 4:20 pm to Tigertown in ATL
Once the beans are done cooking mash up some with the spoon and they'll help you get that gravy going.
Posted on 10/19/15 at 4:26 pm to DonChowder
If you like your beans to have a soft skin, add salt to your overnight soak so that you have a brine. I learned this tip from America's Test Kitchen and that's the only way I do it now.
The brine chemically changes the skin so that it cooks quicker, in the same time as the interior of the bean. I hate red beans where you have a bunch of blown out hard skins in there.
I also like to add chopped green onions and parsley near the end.
The brine chemically changes the skin so that it cooks quicker, in the same time as the interior of the bean. I hate red beans where you have a bunch of blown out hard skins in there.
I also like to add chopped green onions and parsley near the end.
This post was edited on 10/19/15 at 4:28 pm
Posted on 10/19/15 at 4:37 pm to Tigertown in ATL
Posted on 10/19/15 at 4:39 pm to Stadium Rat
Nice tutorial on good red beans that one of my friends wrote.
Posted on 10/19/15 at 4:50 pm to Tigertown in ATL
2 lbs red beans beans, soaked
1 t each, thyme, oregano and basil
Salt, black and red pepper to taste
2 onions, fine diced
2 ribs celery, fine diced
1/2 bell pepper, fine diced
4 cloves garlic, minced
2 bay leaves
1 or 2 minced jalapeño peppers
4 T minced flat leaf parsley
1 bunch green onions, fine diced
2 or 3 smoked pork hocks
10 + cups of water or stock (add more if needed)
Sauté the trinity in a bit of oil, adding the herbs and garlic once the onions are clear. Add the stock and all other ingredients, bringing to a boil.
Cut the fire to low and simmer covered , stirring often, until the beans are about to break. Mash some to the pot for creaminess. You can brown a lb of sausage at the start to add in the last 30 minutes of cooking if you wish.
1 t each, thyme, oregano and basil
Salt, black and red pepper to taste
2 onions, fine diced
2 ribs celery, fine diced
1/2 bell pepper, fine diced
4 cloves garlic, minced
2 bay leaves
1 or 2 minced jalapeño peppers
4 T minced flat leaf parsley
1 bunch green onions, fine diced
2 or 3 smoked pork hocks
10 + cups of water or stock (add more if needed)
Sauté the trinity in a bit of oil, adding the herbs and garlic once the onions are clear. Add the stock and all other ingredients, bringing to a boil.
Cut the fire to low and simmer covered , stirring often, until the beans are about to break. Mash some to the pot for creaminess. You can brown a lb of sausage at the start to add in the last 30 minutes of cooking if you wish.
Posted on 10/19/15 at 5:10 pm to OTIS2
Throw all dat in a crock pot and go to work
Come home and cook some rice
Come home and cook some rice
Posted on 10/19/15 at 6:07 pm to Croacka
quote:
Throw all dat in a crock pot and go to work
Come home and cook some rice
what he said ...
but, if you want a recipe, buy a subscription to america's test kitchen (as the previous poster said) ... they'll have a recipe that gets it right every time ...
Posted on 10/19/15 at 6:12 pm to Tigertown in ATL
I like a good smoky ham stock to start with. You can use smoked hocks or shanks, good ones. I don't have a recipe for the beans. I just do it.
Posted on 10/19/15 at 6:14 pm to tiderider
The ragin Cajun brand won my wife 100 bucks at our company cookoff. She adds sausage and trinity cooked down almost as good as my mimi's down in jeanerette.
Posted on 10/19/15 at 6:53 pm to OTIS2
What Otis said but add a can of rotel. It's surprisingly good.
Posted on 10/19/15 at 7:46 pm to Tigertown in ATL
Walmart in Atlanta carries Blue Runner, but only the small cans of red beans.
Well, the location in Lawrenceville off of Sugarloaf and 29 does anyway. They also have Camellia red beans.
How big of a batch you trying to make? Do you have a big crock pot? (7qt.)
Well, the location in Lawrenceville off of Sugarloaf and 29 does anyway. They also have Camellia red beans.
How big of a batch you trying to make? Do you have a big crock pot? (7qt.)
Posted on 10/19/15 at 8:28 pm to Tigertown in ATL
Buy a pressure cooker and make you own stock with smoked ham hocks.
Then do what everyone else says.
Then do what everyone else says.
Posted on 10/19/15 at 8:48 pm to Tigertown in ATL
Wanna be a fatty? Put your red beans on top of a ritz cracker.
Posted on 10/19/15 at 8:53 pm to Tigertown in ATL
If you're willing to cheat by using canned beans, you could also use Goya Ham Seasoning from the international isle of the grocery.
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