Red Beans and Rice revisited

S

-Si-

New member
Woohoo!

Did the real deal, yesterday. And took me all day, too. I used Chuck
Taggart's recipe from his Gumbo Pages, which I consider THE
Cajun/Creole bible:

http://www.gumbopages.com/food/red-beans.html

Started a 2pm and finished at 8pm. This mainly due to my elevation of
eight thousand feet and cooking the beans naturally. IOW, no
pre-soaking or pressure cooking. That, and they were dried red kidney
beans. Entire cooking time was at a rolling boil. It did confirm my
theory, which is red kidney beans CAN end up with a soft skin if
cooked properly.

The finished beans are to die for. I used Aidell's andouille sausage
and a smoked ham shank, as I had no hocks. Aidell's has it all over
Saag's andouille. I cooked till bean cream was plainly evident and
bean pulp was sufficiently soft. Probably coulda gone another hour or
maybe two, but I was getting tired of waiting. Even Chuck's version
takes 4 hrs at sea level, so six hrs for me is not outta line. Next
time, I'll start earlier, like in the morning!

I can say w/o fear of contradiction, this version is fantastic! Makes
Popey's RB&R taste like what it is, cheap fast food. I ate a whole
bowl last night and was ready for more. Today, I'll even put it over
rice! It's gotta be even better. I now understand why this is a
weekly dish for many NOLA natives. C'est magnifique!

nb
 
Re: [email protected]

notbob wrote:


That sounds delicious.

No roux? I understand this recipe is all about creaming the beans, but I
still like adding a good dark roux. At the dark stage it adds a lot of depth
of flavor but not a lot of thickening, which is done naturally by the beans.

I also use the roux to cook the trinity to a translucent state. The trinity
is chopped very fine and when the roux has reached the desired color, the
veggies go in and the heat is turned off and allowed to stand for five to
ten minutes. There is easily enough heat in the roux to cook the trinity to
the desired doneness.

I also have a southwestern-bastardized version where I add in a chili-ancho
paste (reconstituted chiles with cumin, garlic, lime juice, salt, and
oregano). It is added along with some chopped tomatoes about halfway through
the simmering of stock, cooked drained beans, trinity and roux, seared
sausage slices and onions, and a smoked hock. Heat added with some chipotle
powder instead of cayenne.

MartyB
 
On 2011-03-31, Nunya Bidnits wrote:


I learned about roux from this website, but he makes no mention. It
does say if not creamy enough, to blender/stick some beans. I do this
with canned beans in minestrone. Next time I'll cook a bit longer.
Weird here, due to altitude. Gotta play it by ear (tongue/eye) till I
get it nailed.

nb
 
On 3/31/2011 9:45 AM, notbob wrote:

So glad you cooked red beans & rice. It is a bummer that it takes that
long to cook the beans where you live. I like the recipe, but I use
"small red beans", if I do not have those, I will substitute with pinto
beans. I like those just as well. I am sure you have seen the small red
beans, but here they are for those who haven't.

http://www.all-creatures.org/recipes/i-beans-smred.html

Becca
 
On 2011-03-31, ImStillMags wrote:


I hafta assume I'm doing something wrong. Fifty dollars seems a bit
extreme to ship a single $9 order of sausage.

nb
 
On Mar 31, 6:11?pm, notbob wrote:

call them up and order on the phone, that way you can get actual human
info.

did you check out the whole site?
 
On 3/31/2011 7:11 PM, notbob wrote:

'
That's not unusual. Refrigerated food is shipped overnight express.
It's 'spensive.

gloria p
 
On Thu, 31 Mar 2011 20:43:59 -0600, "gloria.p"
wrote:


The styrofoam coolers they use are so durable they must be very
expensive. I always save them. Plus dry ice isn't cheap either.

Lou
 
On Thu, 31 Mar 2011 16:32:04 -0700 (PDT), ImStillMags
wrote:



OUCH! That shipping is expensive.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 1 Apr 2011 01:11:30 GMT, notbob wrote:

Only $50? That's almost cheap compared to what they wanted to charge
me.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 31 Mar 2011 20:43:59 -0600, "gloria.p"
wrote:

Not worth it for me.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 1 Apr 2011 17:47:46 GMT, notbob wrote:

Might as well buy a smoker and make it yourself. At those shipping
prices, you'd get your investment back in no time.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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