Red Beans?

Make your own broth with ham hocks and smoked pig tails.

Pressure cook beans after a quick soak.

I haven't noticed much difference between various brands of dried beans.

I like to use slices of Wayne Jacob's andouille cut into half disks.

The more celery the better.

It takes time for the thickness to kick in when you mash beans. Be careful if you don’t want a super creamy pot. Add smoky things like ham hocks and heavily-smoked sausage. Maybe unorthodox, but a little cumin and thyme will give it some delicious depth. Stir in a splash or two of vinegar on the back end to make those flavors pop. I love red beans.

Camellia

Yes I like my beans thick and creamy.

Slice it, I don’t pay too much attention to exactly how thick the slices are. I brown them in a little oil and remove before I cook down veggies. I keep them covered in a pot until about a hr or two from the end of the cook so I don’t cook all the flavor out of the slices.

Stovetop. Takes about 5 hrs after soaking the beans over night.

I use chicken stock not water.

Use smoke ham hocks or pork shanks. I use them as the doneness gauge usually. Once they get gelatinous and fall off the bone tender I’m close to the end. I pull them and pick off the meat and put it back in at the end. Don’t stir it too much it will fall apart.

Make a big batch they freeze well.

Blue Runner or Camellia or other? We use Camillia

Do you mash a few spoonful's when they are close to done to thicken the juice? Yes

Slice sausage into 1/4" slices or larger pieces or both? 1/4" slices

Slow cooker, pressure cooker, stove top pot, other? Stovetop in Dutch oven

when I do a pork butt and pull it, I cut it in half, one to shred and the other to cut into cubes for beans.

Camellia is preferred.
I've never found it necessary to mash, mine get plenty creamy from periodic stirring while it's cooking.

I just go with 1/4 inch slices. But the absolute best red beans are made with a leftover ham bone with plenty of meat still attached.

Stove top, takes about 4 hours for soaked beans.

I also only use onions cooked down in bacon grease as my base instead of the full trinity.

My mom puts a little bit of tomato paste and some chili powder in hers and I love them

Camellia
Nah - I usually just let them cook till theyre a little runny.
1/4” but I’m in Texas and believe it or not the sausage here doesn’t work as well for RB
Start slow cooker, finish pot-I think that’s what makes the gravy.

How to "de-gas" your red beans???

What can be done, that will reduce the gas after you eat the red beans?

Google search talks about soaking the beans in water and also add some baking soda.

What do you do? And does it really help?

quote:

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How to "de-gas" your red beans???

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My Uncle Buddy had a fool proof method to de-gas his beans.

Soaking and rinsing helps, but what he found that works the best was precisely counting the beans you put in the pot.

He would only add 239 beans to his pot.


























































Just one more and it would be too farty.