I've got my first ever pot of red beans simmering
I hope they turn out good. I'm using Emeril's recipe and could not find tasso and forgot the ham but did use smoked sausage and ham hocks. Didn't really measure anything just threw in what looked right.
Are there any secrets for flavoring it up? I'm terrified they will too bland.
|by Anonymous||reply 22||11/11/2013|
"I hope they turn out good."
|by Anonymous||reply 1||11/10/2013|
We're terrified that someone may light a match once you start farting!
|by Anonymous||reply 2||11/10/2013|
LOL R2. Funny but it's chilly outside and red beans and rice with cornbread is one good comfort dish.
|by Anonymous||reply 3||11/10/2013|
It'll be delicious, OP. It's hard to screw up beans, frankly. The tasso would be nice, but as long as you've got some other pork stuff in there, you're fine.
|by Anonymous||reply 5||11/10/2013|
Sounds great. If I have Williams chili mix I always throw that in. I dash hot sauce or tabasco in my bowl
|by Anonymous||reply 6||11/10/2013|
Well, this is what the picture looks like but my pot looks nothing like this. I have a lot more pieces of onion and green bits and a lot more liquid. It is thickening up a bit since I smashed some beans.
|by Anonymous||reply 7||11/10/2013|
Onions; black pepper; cayenne; thyme; bay leaves; epazote; henweigh.
|by Anonymous||reply 8||11/10/2013|
Did you start with Camellia® brand dry red kidney beans, OP?
If not .. well, good luck. I'm sure your beans will taste .. okay.
|by Anonymous||reply 9||11/10/2013|
What about the green pepper and celery R8? That is called the "Holy Trinity" in all Cajun/Creole food.
|by Anonymous||reply 10||11/10/2013|
These are the only red beans worth eating.
|by Anonymous||reply 11||11/10/2013|
r10 You are, of course, correct. Those two items, plus onions, go into many traditional Creole/Cajun dishes. Green peppers though don't seem to have the depth of flavor I look for in foods. Red/yellow/orange would be my choices.
|by Anonymous||reply 12||11/10/2013|
Oh, for crying out loud. Red beans and rice isn't supposed to be haute cuisine. It's what poor Southerners eat when they weren't able to bag a squirrel that day.
|by Anonymous||reply 13||11/10/2013|
That may be, r13, but why not make food as flavorful and tasty as possible?
|by Anonymous||reply 14||11/10/2013|
When we want your opinion, r13, we will beat it out of you with a tire tool.
|by Anonymous||reply 15||11/10/2013|
For me I would add red pepper and garlic. Red pepper flakes for spice. Paprika.
|by Anonymous||reply 16||11/10/2013|
I put a bay leaf, some crushed red pepper, some garlic powder, and chili powder. Salt to taste, and a dash of cumin, and cayenne too, if you like. Paprika is fine. It gives a sort of smoky flavor.
Be careful.You can always add more, but you can't do too much to correct if you overseason. No onions or green pepper. If you make it too hot, and you really won't know that until you've let it cook and set for a while, you can always add a teaspoon of brown sugar.
People tend to overseason, because they're impatient and don't want to wait until the flavors cook thru.
|by Anonymous||reply 17||11/10/2013|
I don't even like beans but you're making them sound good.
|by Anonymous||reply 18||11/10/2013|
Beans are actually better with sausage than ham, I think. Gives them more flavor. Do you have some hot sauce, OP?
|by Anonymous||reply 19||11/10/2013|
OP, do you live in the SF Bay area and can't afford to buy your Obamacare?
|by Anonymous||reply 20||11/11/2013|
Gosh, r20, you crossed the street and went down the block for that Obamacare dig.
|by Anonymous||reply 21||11/11/2013|
R19, yes, Louisana hot sauce is waiting.
R20, no I don't live in the SF Bay area. Not sure what Obamacare has to do with anything.
They turned out very good and I think they will taste even better today.
|by Anonymous||reply 22||11/11/2013|