Replies
12
Beach Fanatic
http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html yum yum, I don't use the tasso
Beach Fanatic
I've got the best red beans recipe. This one came from the Times Picayune in NOLA. The paper is yellow so it's very old.
Creole Red Beans
1 lb. red kidney beans (preferably Camillia)
1 slice pickled pork (pickle meat) if you can find it (I have to get it in NOLA) You can substitute a slice of raw ham
1 lb. Hillshire Farm Polska Kielbaska (cut in cubes)
2 large yellow onions, chopped
1 large green bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 teaspoon sugar
2 teaspoons white vinegar
2 bay leaves
1/2 teaspoon powdered thyme
1/8 teaspoon powdered allspice
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
salt to taste
Rinse the beans. Add to large pot and cover with water (about 3 qts.) Cut your pickle meat or ham in chunks and fry in hot pan with a little olive oil. Let it stick to the pan. Add to pot of beans. Fry onions, pepper, garlic and celery in pan (about 2 mins.) to pick up the pieces of ham that have stuck to the bottom. Add to pot of beans. Add remaining ingredients except sausage and salt. Cook over med./low heat all day while you're doing your wash (preferably on a Monday). Add your salt after the beans have been cooking about 3 hours. Take your wooden spoon and smash some of the beans on the side of the pot. This will give you a thick creamy sauce. Add sausage about 1 hour before beans are ready. Make some rice. I like to make "junk" to put on my beans.
Junk
Whites of the green onions sliced very thin
1 tablespoon white vinegar
3 tablespoons olive oil
pepper
Mix in small bowl and spoon on top of served beans.
I usually don't make beans in the summer, so I made my first batch in about 5 months on Monday. My husband of 22 years said they were the best ever. He couldn't stop eating them!
ENJOY!
Creole Red Beans
1 lb. red kidney beans (preferably Camillia)
1 slice pickled pork (pickle meat) if you can find it (I have to get it in NOLA) You can substitute a slice of raw ham
1 lb. Hillshire Farm Polska Kielbaska (cut in cubes)
2 large yellow onions, chopped
1 large green bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 teaspoon sugar
2 teaspoons white vinegar
2 bay leaves
1/2 teaspoon powdered thyme
1/8 teaspoon powdered allspice
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
salt to taste
Rinse the beans. Add to large pot and cover with water (about 3 qts.) Cut your pickle meat or ham in chunks and fry in hot pan with a little olive oil. Let it stick to the pan. Add to pot of beans. Fry onions, pepper, garlic and celery in pan (about 2 mins.) to pick up the pieces of ham that have stuck to the bottom. Add to pot of beans. Add remaining ingredients except sausage and salt. Cook over med./low heat all day while you're doing your wash (preferably on a Monday). Add your salt after the beans have been cooking about 3 hours. Take your wooden spoon and smash some of the beans on the side of the pot. This will give you a thick creamy sauce. Add sausage about 1 hour before beans are ready. Make some rice. I like to make "junk" to put on my beans.
Junk
Whites of the green onions sliced very thin
1 tablespoon white vinegar
3 tablespoons olive oil
pepper
Mix in small bowl and spoon on top of served beans.
I usually don't make beans in the summer, so I made my first batch in about 5 months on Monday. My husband of 22 years said they were the best ever. He couldn't stop eating them!
ENJOY!
SoWal Insider
open a can of Blue Runner beans, heat up, add Crystal to taste..
http://www.bluerunnerfoods.com/about.php
I know that is lazy but I swear they are very very good.....
http://www.bluerunnerfoods.com/about.php
I know that is lazy but I swear they are very very good.....
Beach Comber
I've got the best red beans recipe. This one came from the Times Picayune in NOLA. The paper is yellow so it's very old.They sound great, but I'd have to sleep on the porch!
Creole Red Beans
1 lb. red kidney beans (preferably Camillia)
1 slice pickled pork (pickle meat) if you can find it (I have to get it in NOLA) You can substitute a slice of raw ham
1 lb. Hillshire Farm Polska Kielbaska (cut in cubes)
2 large yellow onions, chopped
1 large green bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 teaspoon sugar
2 teaspoons white vinegar
2 bay leaves
1/2 teaspoon powdered thyme
1/8 teaspoon powdered allspice
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
salt to taste
Rinse the beans. Add to large pot and cover with water (about 3 qts.) Cut your pickle meat or ham in chunks and fry in hot pan with a little olive oil. Let it stick to the pan. Add to pot of beans. Fry onions, pepper, garlic and celery in pan (about 2 mins.) to pick up the pieces of ham that have stuck to the bottom. Add to pot of beans. Add remaining ingredients except sausage and salt. Cook over med./low heat all day while you're doing your wash (preferably on a Monday). Add your salt after the beans have been cooking about 3 hours. Take your wooden spoon and smash some of the beans on the side of the pot. This will give you a thick creamy sauce. Add sausage about 1 hour before beans are ready. Make some rice. I like to make "junk" to put on my beans.
Junk
Whites of the green onions sliced very thin
1 tablespoon white vinegar
3 tablespoons olive oil
pepper
Mix in small bowl and spoon on top of served beans.
I usually don't make beans in the summer, so I made my first batch in about 5 months on Monday. My husband of 22 years said they were the best ever. He couldn't stop eating them!
ENJOY!
beats on hood
Paul Prudhomme?s Red Beans and Rice
This is one of my signature dishes. My husband absolutely adores it. I always make it on the weekend before Mardi Gras.
1 pound dried red kidney beans
3 quarts water
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green pepper
2 teaspoons minced garlic
1/2 cup butter or margarine
2 bay leaves
2 teaspoon salt
2 teaspoons paprika (preferably Hungarian)
1 teaspoon dried whole thyme
1/2 teaspoon ground red pepper
1/2 teaspoon dried whole oregano
2 pounds andouille or smoked sausage, cut into 1-inch pieces
1/2 cup finely chopped fresh parsley
Sort and wash the beans; place in a 6-quart Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans. Add 3 quarts water; bring to a boil. Reduce heat to medium; cook, uncovered, 1 1/2 hours, stirring beans occasionally. Saut? onion, celery, green pepper, and garlic in butter in a large skillet until tender. Stir saut?ed vegetables and next 6 ingredients into beans; cook, uncovered, 1 hour, stirring occasionally and adding water if necessary. Bake sausage at 350 degrees for 20 minutes; drain well. Stir sausage into bean mixture. Cook, uncovered, 30 minutes, stirring occasionally. Remove bay leaves. Stir in chopped parsley. Serve over rice. Serves 6.
Beach Fanatic
open a can of Blue Runner beans, heat up, add Crystal to taste..
http://www.bluerunnerfoods.com/about.php
I know that is lazy but I swear they are very very good.....
So true IBD! Red Beans and Rice are so easy to make....but whatever recipe you use make sure and throw a can or two of Blue Runner Beans into the batch and they'll make everyone drool! 
My friend in Wyoming got hooked on them while visiting me in NOLA, but he couldn't get them in Wyoming so I used to ship him cases twice a year. That was a long time ago.
FunnChef - AlisonCooks.com
open a can of Blue Runner beans, heat up, add Crystal to taste..I expect a few cans your next time here....
http://www.bluerunnerfoods.com/about.php
I know that is lazy but I swear they are very very good.....
Beach Fanatic
Pickle Meat from gumbopages:
[FONT=verdana,arial,helvetica]"Pickled pork, or "pickle meat", as it's called in New Orleans, is what some folks consider the quintessential seasoning meat for red beans and rice, as well as other bean dishes. Some folks use ham hocks, some smoked ham, some even use tasso. But you'll find a significant number of Creole mamas who'll tell you that it ain't red beans without pickle meat. It's readily available at many New Orleans markets, but you can make it yourself:[/FONT]
[FONT=verdana,arial,helvetica]
[FONT=verdana,arial,helvetica]"Pickled pork, or "pickle meat", as it's called in New Orleans, is what some folks consider the quintessential seasoning meat for red beans and rice, as well as other bean dishes. Some folks use ham hocks, some smoked ham, some even use tasso. But you'll find a significant number of Creole mamas who'll tell you that it ain't red beans without pickle meat. It's readily available at many New Orleans markets, but you can make it yourself:[/FONT]
[FONT=verdana,arial,helvetica]
- 2 pounds boneless pork butt, cut into 2-inch cubes
- 1 quart distilled white vinegar
- 1/2 cup mustard seed
- 1 tablespoon celery seed
- 2 tablespoons Tabasco sauce
- 1 bay leaf
- 6 cloves garlic, peeled and cracked (not smashed)
- 1 tablespoon kosher salt
- 12 peppercorns
Edited
Beach Fanatic
Thanks Elgordoboy! I'll give that recipe to my husband. I still have 3 packs in the freezer. And you're right - It just ain't red beans without pickle meat. I remember when I first moved to Atlanta and went to the grocery and asked the butcher if they carried pickle meat. He sent me over to aisle 3. He didn't have a clue as to what I was talking about.
beats on hood
Pickle Meat from gumbopages:
[FONT=verdana,arial,helvetica]"Pickled pork, or "pickle meat", as it's called in New Orleans, is what some folks consider the quintessential seasoning meat for red beans and rice, as well as other bean dishes. [/FONT]
Never had pickle meat the four years I lived in NOLA.
Thanks for the tip.
Beach FanaticAuthor
thanks for the good recipes!! Ok what are blue runner beans?
SoWal Insider
Is it required that you soak the beans or can you just fire them up and just cook them longer? I've always wondered why the soaking was needed. I used to work in a Cajun restaurant and they used a pressure cooker, with no presoak. Anybody know the why?
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