Q-Dat
Babbling Farker
Had the assignment to make Rebeans for church last weekend(Someone else brought rice) so I went to the store and four pounds of these.
A bone in half ham that ended up looking like this.
Three pounds of smoked sausage.
A couple of these.
And all the assorted usual seasonings that go into LA style Redbeans.
Except for one. I didn't get a picture of this, and I kinda hate giving this secret up. This is not a Louisiana ingredient but if you put 8 oz of store bought salsa like Pace or Old El Paso per pound of beans. It really gives them a great flavor, and if you puree it no one will ever know its there.
Other ingredients not pictured were ground Savory, green onions, bay leaf, two sticks of butter, and a little bit of liquid crab boil to bring the heat up.
Wanted to get more pics, but was kinda in a hurry that day. Anyway here is the finished product ready to be spooned over rice. Came out pretty good for something that only poor folks used to eat!
A bone in half ham that ended up looking like this.
Three pounds of smoked sausage.
A couple of these.
And all the assorted usual seasonings that go into LA style Redbeans.
Except for one. I didn't get a picture of this, and I kinda hate giving this secret up. This is not a Louisiana ingredient but if you put 8 oz of store bought salsa like Pace or Old El Paso per pound of beans. It really gives them a great flavor, and if you puree it no one will ever know its there.
Other ingredients not pictured were ground Savory, green onions, bay leaf, two sticks of butter, and a little bit of liquid crab boil to bring the heat up.
Wanted to get more pics, but was kinda in a hurry that day. Anyway here is the finished product ready to be spooned over rice. Came out pretty good for something that only poor folks used to eat!
