Red beans and rice- how do you do them

[16Adams]

I cook my petit red bean pretty bland. Usually just water and a Jalapeno. Then toward the end (last couple hours) I will add grilled boudin links and allow them to explode and either smoked chopped grilled andouille or chopped brisket. Finish off with either bean spice or KS and CBP.

This is the base bowl. To that it depends. Jalapeno, onion, chopped sautéed bell, chow chow, mustard, Worchestishire, sriracha, green chile- guess it depends if it's for breakfast- lunch or supper. I consider B&R a 24/7 meal.

Today's breakfast. RB&R with a boudin chunk mustard drizzle and a splash of Worchestishire

 

[Thingfish]

That right there touches all the bases, sir!

 

[cowgirl]

Adams, you eat like a King. Well done Sir! :clap:

 

[KevinJ]

Man I like how you roll :thumb:

 

[SDAR]

I guess I am too literal. I usually just put red beans on rice. The boudin sounds great...it all does.

Thanks for the idea.

 

[Swine Spectator]

Here's how I do them:

Red Beans and Rice

1 lb. dried red beans
1 smoked ham hock
1 lb ham, cut to 1" dice
1 green bell pepper, chopped
1 small onion, chopped
2 ribs celery, chopped
4 cloves minced garlic
2 bay leaves
1 tsp. thyme
1/2 tsp. black pepper
1 tsp. Tabasco
1 Tbs. chopped green onion tops
2 Tbs. chopped parsley
Salt
1. Rinse and sort through the beans. Pick out any floating or broken ones. Soak the beans in cold water overnight. When ready to cook, pour off the soaking water.
2. In a large, heavy pot fry the ham fat well-browned. Remove the ham and set aside for garnish (or a snack while you cook).
3. In the hot fat, saute the bell pepper, onion, celery, and garlic until it just begins to brown. Add the beans, ham, and ham hock along with a gallon of water. Bring to a light boil, then lower to a gentle simmer. While waiting, add the bay leaf, thyme, black pepper, and Tabasco.
4. Simmer the beans two to three hours. Stir the pot a couple times per hour. After about 90 minutes, smash about one kitchen spoonful of beans and stir them in into the remainder. Smash more of them if you like your beans extra creamy. Add a little water if the sauce gets too thick. Add salt and more Tabasco to taste. Serve the beans over rice cooked firm.

 

[Bludawg]

Here's how I do them:

Red Beans and Rice

1 lb. dried red beans
1 smoked ham hock
1 lb ham, cut to 1" dice
1 green bell pepper, chopped
1 small onion, chopped
2 ribs celery, chopped
4 cloves minced garlic
2 bay leaves
1 tsp. thyme
1/2 tsp. black pepper
1 tsp. Tabasco
1 Tbs. chopped green onion tops
2 Tbs. chopped parsley
Salt
1. Rinse and sort through the beans. Pick out any floating or broken ones. Soak the beans in cold water overnight. When ready to cook, pour off the soaking water.
2. In a large, heavy pot fry the ham fat well-browned. Remove the ham and set aside for garnish (or a snack while you cook).
3. In the hot fat, saute the bell pepper, onion, celery, and garlic until it just begins to brown. Add the beans, ham, and ham hock along with a gallon of water. Bring to a light boil, then lower to a gentle simmer. While waiting, add the bay leaf, thyme, black pepper, and Tabasco.
4. Simmer the beans two to three hours. Stir the pot a couple times per hour. After about 90 minutes, smash about one kitchen spoonful of beans and stir them in into the remainder. Smash more of them if you like your beans extra creamy. Add a little water if the sauce gets too thick. Add salt and more Tabasco to taste. Serve the beans over rice cooked firm.

Suspiciously verrrry close to mine but mine has andouille & taso in it :becky:

 

[Bob Wiley]

I've always wondered why folks pour off the soaking liquid.
It's full of flavor.

 

[dwfisk]

Great thread, looking forward to lots of ideas. So far I just eat RB&R but always wanted to mak my own.

 

[16Adams]

Great thread, looking forward to lots of ideas. So far I just eat RB&R but always wanted to mak my own.

It's a simple dish that you can do a lot of things with. I've got a friend that gets pretty exotic with his, and always puts a medium grilled ribeye in his in addition to any other hock sausage etc. he removes and chops and shreds and adds it back. He uses a lot of red and yellow bell. It's good.

 

[Lighter-Fluid]

I tell the wife to open the Zatarans box and cook them. I'm sure they aren't as good as your's but..........

 

[Swine Spectator]

The best is when you cook them with the leftover bone from a Honey Baked Ham.:-D

 

[RolandJT]

Here's how I do them:

Red Beans and Rice

1 lb. dried red beans
1 smoked ham hock
1 lb ham, cut to 1" dice
1 green bell pepper, chopped
1 small onion, chopped
2 ribs celery, chopped
4 cloves minced garlic
2 bay leaves
1 tsp. thyme
1/2 tsp. black pepper
1 tsp. Tabasco
1 Tbs. chopped green onion tops
2 Tbs. chopped parsley
Salt
1. Rinse and sort through the beans. Pick out any floating or broken ones. Soak the beans in cold water overnight. When ready to cook, pour off the soaking water.
2. In a large, heavy pot fry the ham fat well-browned. Remove the ham and set aside for garnish (or a snack while you cook).
3. In the hot fat, saute the bell pepper, onion, celery, and garlic until it just begins to brown. Add the beans, ham, and ham hock along with a gallon of water. Bring to a light boil, then lower to a gentle simmer. While waiting, add the bay leaf, thyme, black pepper, and Tabasco.
4. Simmer the beans two to three hours. Stir the pot a couple times per hour. After about 90 minutes, smash about one kitchen spoonful of beans and stir them in into the remainder. Smash more of them if you like your beans extra creamy. Add a little water if the sauce gets too thick. Add salt and more Tabasco to taste. Serve the beans over rice cooked firm.

I went to school in NOLA and this is about what my fraternity brothers taught me

 

[Randall Lee]

Here's how I do them:

Red Beans and Rice

1 lb. dried red beans
1 smoked ham hock
1 lb ham, cut to 1" dice
1 green bell pepper, chopped
1 small onion, chopped
2 ribs celery, chopped
4 cloves minced garlic
2 bay leaves
1 tsp. thyme
1/2 tsp. black pepper
1 tsp. Tabasco
1 Tbs. chopped green onion tops
2 Tbs. chopped parsley
Salt
1. Rinse and sort through the beans. Pick out any floating or broken ones. Soak the beans in cold water overnight. When ready to cook, pour off the soaking water.
2. In a large, heavy pot fry the ham fat well-browned. Remove the ham and set aside for garnish (or a snack while you cook).
3. In the hot fat, saute the bell pepper, onion, celery, and garlic until it just begins to brown. Add the beans, ham, and ham hock along with a gallon of water. Bring to a light boil, then lower to a gentle simmer. While waiting, add the bay leaf, thyme, black pepper, and Tabasco.
4. Simmer the beans two to three hours. Stir the pot a couple times per hour. After about 90 minutes, smash about one kitchen spoonful of beans and stir them in into the remainder. Smash more of them if you like your beans extra creamy. Add a little water if the sauce gets too thick. Add salt and more Tabasco to taste. Serve the beans over rice cooked firm.

Pretty close to what I do, I replace the ham with Andouille plus some Thyme, Basil, chicken stock for the water, a can of diced tomato's (Rotel sometimes).

 

[16Adams]

And about the time when they are perfect, they are gone. Sad- but in a good way.

 

[kls44]

Zatarains mix and Conecuh sausage.

 

[deepsouth]

Suspiciously verrrry close to mine but mine has andouille & taso in it :becky:

You both hacked my computer?

 

[geoff7877]

The best is when you cook them with the leftover bone from a Honey Baked Ham.:-D

What he said ^^^^^

 

[TXBronco]

I love this place. I was thinking about doing red beans and rice. Number one question I have, where do you get your Boudin? I've never made my own and to order it cost and arm and a leg from where I've found.

 

[16Adams]

In Amarillo sometimes United Market Street has it under glass at the Butcher Counter with custom links. Otherwise it's Zumos or Richards. Cashsavers has had Zumos Jalapeno which is actually pretty decent. Richards is good. None of these are as good as Hebert's in Houston and Dallas or the various Louisiana mail orders-- But all are better than going without any at all.

They got boudin, we got 2$ choice Briskets. If you or a friend is passing through Dallas a trip to Hebert's is worth the time and effort to fill a cooler.

I met my son yesterday near Estillene. He gifted Asahi Beer, Hebert's crawfish/dressing stuffed seasoned chicken, smoked sausage, custom boudin, Cajun sauce and a quart of crawfish ettoufee. Was worth the effort to dodge Estelline 1 to obtain.