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Thread: Red beans and rice

  1. #1
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    Red beans and rice

    I shouldn't do this, probably, but here goes.

    I'm from south Louisiana. Red beans and rice is a staple of life in my family. I've had red beans from the finest restaurants in New Orleans, to small out-of-the-way places, caterers, etc. Most are not very good. Even in south Louisiana most are not very good. Even here most people havent had good red beans. Chefs.....often get too fancy and ruin things in the process.

    So I was going to share with you how to make the best red beans and rice there is. This is one of the finest meals you will eat in terms of comfort food. My yankee NJ italian wife begs for this when we run out. I usually make this in a 22 quart pot and freeze a bunch of it in little containers. But the recipe here will be for a 6 quart pot.

    There's 4 secrets to real good red beans. The first is cumin. The second is fat. (Im sorry but if you think you're thinking you're going to eat heart healthy you are not going to eat good beans). Third is ham, 4th is good hickory smoked sausage.

    The soft ham fat will completely break down and disappear but it is there and is where all the flavor comes from.

    Things you need:

    Leftover hambone with meat and fat. In a pinch smoked hocks or even ham steaks can be used. But you need fat. I usually buy a small picnic shoulder for a large pot. Theres a lot of meat, some breaks down but you want most to remain in large fall apart tender soft chunks when done.

    2x 16 oz bags red beans
    3 med onions...cut into 1/2" cubes
    1.5 lb good hickory smoked sausage. I prefer conecuh these days and its sold at most walmarts.

    Seems like a lot of sausage...well everyone wants 2 -3 pieces on every plate....it goes fast. Always runs out before beans are gone.

    1 tsp black pepper
    2 tsp cayenne. Maybe reduce if you dont like spicy
    1 tsp garlic
    1 tbs salt
    2 tbs cumin


    Boil hambone and seasonings for 1 hr in 3.5 qts water
    Cool, cut ham and fat off bone. Discard bone.
    Cube meat in 3/4" cubes. Save good soft fat. Seperate it from tough skin/ hard outer layer.

    Add beans to pot liquid, start boiling low. Its going to take hours, be patient. Put meat aside in refrig for a while. If its in pot it will completely fall apart by time beans are ready.

    Take fat....you can put some in pot....or..i do a fat smoothie. Put fat in blender with a little water, puree on high. Add about 1/4 cup to pot. It will break down fast after doing this.

    After several hours or so beans soften and pulp up. Once its to this point add the meat. Cook for another hour. On low. Beans should break down and make it thick....not watery.

    Constant stirring every few minutes. Now meat will fall apart and burn on bottom. Add Water to thin if needed.

    Slice sausage into 2- 3" lengths, poke holes in it with fork to let grease out. Put in pot, bring back to boil, simmer 30 min on low stir frequently. If you heat this too fast, or dont stir, you will burn it and ruin pot guaranteed. Nothing burns as easy as this. Keep pot bottom scraped clean....use flat edge spoon to stir.

    If you mess up and burn it cause you left it....dont stir it, take as much into another pot as can to save without disturbing the burnt layer on bottom

    Serve over rice.

    Last edited by MartinB; 11-18-2019 at 03:05 PM.

  2. #2
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    I'm smoking a whole ham in December for my homebrewer's club holiday dinner. I know that the bone is gonna get saved for.....now I just have to decide if I use Martin's or Case's..... decisions, decisions, decisions....

  3. #3
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    Sounds good. Similar to my method. Don't discount the rice. Need some good rice to make it perfect!

  4. #4
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    Quote Originally Posted by Kelley Brown View Post
    Sounds good. Similar to my method. Don't discount the rice. Need some good rice to make it perfect!
    Long grain rice cooked in rice cooker /steamer.
    Texture is everything for rice

  5. #5
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    Oh yeah! Mushy rice ruins all of that hard work.

  6. #6
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    New batch today


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