Thread: My first red beans & rice

I like the big farts the next day... one of the joys of living alone.


"notbob" <[email protected]> wrote in message
news:[email protected]..
> ...that I've made from scratch.
>
> I'm not a big rice fan, but love beans. So, to stretch that limited
> income dollar, I'm making red beans and rice. So we don't get off on
> another stupid red vs kidney bean tangent, I bought and used beans
> labeled "red kidney beans". 'nuff said....
>
> I'm using chuck tagart's recipe from the gumbo pages. All this time I
> thought he was a working chef. I was wrong. He's a freakin' disc
> jockey and wannabe southern gentleman. In short, a flim-flam man! Oh
> well, I've always found his recipes to be excellent, so I went with it.
>
> http://www.gumbopages.com/food/red-beans.html
>
> I had some andouille sausage, but discovered they were a)
> turkey/chicken ****, and b) spoiled, after only two days outta the
> freezer. Nevermind. I hate chicken/turkey based faux crap meat,
> anyway.
>
> I had a big ol' ham hock and all fresh trinity veggies, so that's
> good. I also had some leftover elk summer sausage, which is very
> flavorful. I added that instead of andouille, which I can't do-ie, cuz
> I un-douilled it into the trash.
>
> I got about 2 hrs of simmer time left, then will put in fridge till
> tomorrow when I cook up some long grain white rice and give 'er a try.
> I'll get back to y'all on the 'morrow.
>
> nb
>
> --
> Definition of objectivism:
> "Eff you! I got mine."
> http://www.nongmoproject.org/

"notbob" wrote in message news:[email protected]..

....that I've made from scratch.

I'm not a big rice fan, but love beans. So, to stretch that limited
income dollar, I'm making red beans and rice. So we don't get off on
another stupid red vs kidney bean tangent, I bought and used beans
labeled "red kidney beans". 'nuff said....

I'm using chuck tagart's recipe from the gumbo pages. All this time I
thought he was a working chef. I was wrong. He's a freakin' disc
jockey and wannabe southern gentleman. In short, a flim-flam man! Oh
well, I've always found his recipes to be excellent, so I went with it.

http://www.gumbopages.com/food/red-beans.html

I had some andouille sausage, but discovered they were a)
turkey/chicken ****, and b) spoiled, after only two days outta the
freezer. Nevermind. I hate chicken/turkey based faux crap meat,
anyway.

I had a big ol' ham hock and all fresh trinity veggies, so that's
good. I also had some leftover elk summer sausage, which is very
flavorful. I added that instead of andouille, which I can't do-ie, cuz
I un-douilled it into the trash.

I got about 2 hrs of simmer time left, then will put in fridge till
tomorrow when I cook up some long grain white rice and give 'er a try.
I'll get back to y'all on the 'morrow.

nb

********************

I'm with you on the type of beans. Kidney beans are red and they work

I like the Gumbo Pages site. ("What's a grit?" LOL) Good recipes even if
the folks aren't cooks. Andouille sausage isn't easy to find on the left
coast.

Jill

On 6-Oct-2012, notbob <[email protected]> wrote:

> ...that I've made from scratch.

I made some last week and stashed about half in the refrigerator.
Temperatures have dropped here (STL), mid-50s day, mid-30s night; seems a
good time to have those left-overs.

I prefer to use small red beans (not looking to convert, just converse).
For the meat, I use either pickle meat (also mentioned in your recipe link)
or tasso (peppery, smoked pork shoulder); but, have been known to use smoked
shanks on occasion. I prefer smoked shanks to hocks; they cost the same
here and have more meat per pound than hocks.

The batch I cooked last week was made with tasso, served with brown rice and
chaurice sausage. Today, I picked up a few andouille sausages made by a
local shop; I think I'll have my left-over red beans with orzo instead of
rice and andouille instead of chaurice.

For you St. Louisans who may be interested; tasso is available from Global
Foods and the sausage shop I mentioned is G&W (http://www.gwsausage.com/).
I know of no local source for "pickle meat"; but, it's pretty easy to make -
just ask if you want the recipe.
--

Change Cujo to Juno in email address.

On 6-Oct-2012, "l, not -l" <[email protected]> wrote:

> On 6-Oct-2012, notbob <[email protected]> wrote:
>
> > ...that I've made from scratch.
>
> I made some last week and stashed about half in the refrigerator.
> Temperatures have dropped here (STL), mid-50s day, mid-30s night; seems a
> good time to have those left-overs.
I suppose it was some sort of senior moment; my brain was thinking freezer
but my fingers typed refrigerator.
--

Change Cujo to Juno in email address.

On 2012-10-06, jmcquown <[email protected]> wrote:

> the folks aren't cooks. Andouille sausage isn't easy to find on the left
> coast.

We have Aidells Sausage out West. He's a boutique sausage maker known
for his chicken/apple sausage (caliphonyia yuk), but makes a killer
andouille I can get here at Safeway.

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On 2012-10-06, l, not -l <[email protected]> wrote:

> just ask if you want the recipe.

Can I have the recipe?

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On Sat, 06 Oct 2012 19:45:41 +0000, notbob wrote:

> I also had some leftover elk summer sausage, which is very
> flavorful.

A Louisiana man fed me the first elk I ever had. I love red beans and
rice. I like to remove a big cup of beans and broth after they cook,
mash it up, and stir it back into the pot to make the beans rich and
creamy.

Tara

On 6-Oct-2012, notbob <[email protected]> wrote:

> On 2012-10-06, l, not -l <[email protected]> wrote:
>
> > just ask if you want the recipe.
>
> Can I have the recipe?
>
> nb

Here's the version I use, from Good Eats; there is a bit different version
on the website NOLACuisine.com (a source of great info and recipes from NO
and Louisiana).
* Exported from MasterCook *

Pickled Pork

Recipe By :Alton Brown, 2008

Serving Size : 0 Preparation Time :0:10
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic -- peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce (I prefer a Cayenne-based sauce, Frank's,
Crystal, etc.)
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt -- cut into 2-inch cubes

Combine all of the ingredients except the ice and the pork in a 2-quart
nonreactive saucepan, set over high heat and bring to a boil. Reduce the
heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice
and stir. Place the pork into a 1-gallon zip top bag and add the cooled
pickling liquid. Remove as much air as possible; seal the bag and place in
the refrigerator for at least 3 days, turning the bag occasionally. Use
within 2 weeks or remove from the pork from the brine and freeze.


Source:
"American Classics: Creole in a Bowl, Episode EA1209H"
Start to Finish Time:
"1:12"
T(Cook Time):
"0:13"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 295 Calories; 8g Fat (22.2% calories
from fat); 8g Protein; 57g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
23345mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1
Fruit; 1 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0



--

Change Cujo to Juno in email address.


If you have dietary issues that make nutrition information very important
to you, please calculate your own; the nutrition information supplied with
this recipe is approximate and should NOT be used by those for whom the
information is critical.

On Oct 6, 2:45*pm, notbob <not...@nothome.com> wrote:
> ...that I've made from scratch.
>
> I'm not a big rice fan, but love beans. *So, to stretch that limited
> income dollar, I'm making red beans and rice. *So we don't get off on
> another stupid red vs kidney bean tangent, I bought and used beans
> labeled "red kidney beans". *'nuff said....
>
> I'm using chuck tagart's recipe from the gumbo pages. *All this time I
> thought he was a working chef. *I was wrong. *He's a freakin' disc
> jockey and wannabe southern gentleman. *In short, a flim-flam man! *Oh
> well, I've always found his recipes to be excellent, so I went with it.
>
> http://www.gumbopages.com/food/red-beans.html
>
> I had some andouille sausage, but discovered they were a)
> turkey/chicken ****, and b) spoiled, after only two days outta the
> freezer. *Nevermind. *I hate chicken/turkey based faux crap meat,
> anyway.
>
> I had a big ol' ham hock and all fresh trinity veggies, so that's
> good. *I also had some leftover elk summer sausage, which is very
> flavorful. * I added that instead of andouille, which I can't do-ie, cuz
> I un-douilled it into the trash.
>
> I got about 2 hrs of simmer time left, then will put in fridge till
> tomorrow when I cook up some long grain white rice and give 'er a try.
> I'll get back to y'all on the 'morrow. *
>
> nb
>
> --
> Definition of objectivism:
> "Eff you! *I got mine."http://www.nongmoproject.org/


Red beans and rice is a good winter recipe. You can skip the rice
altogether if it's an especially good batch.

"notbob" <[email protected]> wrote in message
news:[email protected]..
> ...that I've made from scratch.
>
> I'm not a big rice fan, but love beans. So, to stretch that limited
> income dollar, I'm making red beans and rice. So we don't get off on
> another stupid red vs kidney bean tangent, I bought and used beans
> labeled "red kidney beans". 'nuff said....
>
> I'm using chuck tagart's recipe from the gumbo pages. All this time I
> thought he was a working chef. I was wrong. He's a freakin' disc
> jockey and wannabe southern gentleman. In short, a flim-flam man! Oh
> well, I've always found his recipes to be excellent, so I went with it.
>
> http://www.gumbopages.com/food/red-beans.html
>
> I had some andouille sausage, but discovered they were a)
> turkey/chicken ****, and b) spoiled, after only two days outta the
> freezer. Nevermind. I hate chicken/turkey based faux crap meat,
> anyway.
>
> I had a big ol' ham hock and all fresh trinity veggies, so that's
> good. I also had some leftover elk summer sausage, which is very
> flavorful. I added that instead of andouille, which I can't do-ie, cuz
> I un-douilled it into the trash.
>
> I got about 2 hrs of simmer time left, then will put in fridge till
> tomorrow when I cook up some long grain white rice and give 'er a try.
> I'll get back to y'all on the 'morrow.
>
> nb

I tried that once, from Popeye's chicken. As much as I love beans and also
rice and even beans and rice mixed together, I did not like the seasonings
in there and could not eat it. I tried cooking Cajun stuff. Husband lived
in Louisiana for a while and loves the food. My mistake might have been in
buying an assortment of seasonings from Chef Paul Prudhomme and also a
cookbook to go with. No matter what I tried from it, he hated it.

On 6 Oct 2012 21:30:29 GMT, notbob <[email protected]> wrote:

> On 2012-10-06, jmcquown <[email protected]> wrote:
>
> > the folks aren't cooks. Andouille sausage isn't easy to find on the left
> > coast.
>
> We have Aidells Sausage out West. He's a boutique sausage maker known
> for his chicken/apple sausage (caliphonyia yuk), but makes a killer
> andouille I can get here at Safeway.
>
It's not very good these days, unfortunately.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 6 Oct 2012, Julie Bove wrote:

>
> "notbob" <[email protected]> wrote in message
> news:[email protected]..
>> ...that I've made from scratch.
>>
>> I'm not a big rice fan, but love beans. So, to stretch that limited
>> income dollar, I'm making red beans and rice. So we don't get off on
>> another stupid red vs kidney bean tangent, I bought and used beans
>> labeled "red kidney beans". 'nuff said....
>>
>> I'm using chuck tagart's recipe from the gumbo pages. All this time I
>> thought he was a working chef. I was wrong. He's a freakin' disc
>> jockey and wannabe southern gentleman. In short, a flim-flam man! Oh
>> well, I've always found his recipes to be excellent, so I went with it.
>>
>> http://www.gumbopages.com/food/red-beans.html
>>
>> I had some andouille sausage, but discovered they were a)
>> turkey/chicken ****, and b) spoiled, after only two days outta the
>> freezer. Nevermind. I hate chicken/turkey based faux crap meat,
>> anyway.
>>
>> I had a big ol' ham hock and all fresh trinity veggies, so that's
>> good. I also had some leftover elk summer sausage, which is very
>> flavorful. I added that instead of andouille, which I can't do-ie, cuz
>> I un-douilled it into the trash.
>>
>> I got about 2 hrs of simmer time left, then will put in fridge till
>> tomorrow when I cook up some long grain white rice and give 'er a try.
>> I'll get back to y'all on the 'morrow.
>>
>> nb
>
> I tried that once, from Popeye's chicken. As much as I love beans and also
> rice and even beans and rice mixed together, I did not like the seasonings
> in there and could not eat it.

This is funny to me, because I'd give my eye teeth if I could find a
recipe that replicates the flavor of those beans! The rice is always
pretty awful, but those beans are yummy to my tastes. Smokey, savory, not
too salty... Love them.

"barbie gee" <[email protected]> wrote in message
news:[email protected] crg.pbz...
>
>
> On Sat, 6 Oct 2012, Julie Bove wrote:
>
>>
>> "notbob" <[email protected]> wrote in message
>> news:[email protected]..
>>> ...that I've made from scratch.
>>>
>>> I'm not a big rice fan, but love beans. So, to stretch that limited
>>> income dollar, I'm making red beans and rice. So we don't get off on
>>> another stupid red vs kidney bean tangent, I bought and used beans
>>> labeled "red kidney beans". 'nuff said....
>>>
>>> I'm using chuck tagart's recipe from the gumbo pages. All this time I
>>> thought he was a working chef. I was wrong. He's a freakin' disc
>>> jockey and wannabe southern gentleman. In short, a flim-flam man! Oh
>>> well, I've always found his recipes to be excellent, so I went with it.
>>>
>>> http://www.gumbopages.com/food/red-beans.html
>>>
>>> I had some andouille sausage, but discovered they were a)
>>> turkey/chicken ****, and b) spoiled, after only two days outta the
>>> freezer. Nevermind. I hate chicken/turkey based faux crap meat,
>>> anyway.
>>>
>>> I had a big ol' ham hock and all fresh trinity veggies, so that's
>>> good. I also had some leftover elk summer sausage, which is very
>>> flavorful. I added that instead of andouille, which I can't do-ie, cuz
>>> I un-douilled it into the trash.
>>>
>>> I got about 2 hrs of simmer time left, then will put in fridge till
>>> tomorrow when I cook up some long grain white rice and give 'er a try.
>>> I'll get back to y'all on the 'morrow.
>>>
>>> nb
>>
>> I tried that once, from Popeye's chicken. As much as I love beans and
>> also
>> rice and even beans and rice mixed together, I did not like the
>> seasonings
>> in there and could not eat it.
>
> This is funny to me, because I'd give my eye teeth if I could find a
> recipe that replicates the flavor of those beans! The rice is always
> pretty awful, but those beans are yummy to my tastes. Smokey, savory, not
> too salty... Love them.

Well it's possible that mine were made wrong. They did come from the little
place at Travis AFB and it has been my experience that those food places
don't necessarily have the full menu there. But Smokey isn't a flavor I am
overly fond of. I don't remember them being Smokey. Just highly seasoned
and somewhat overcooked.

notbob wrote:

> We have Aidells Sausage out West. He's a boutique sausage maker known
> for his chicken/apple sausage (caliphonyia yuk), but makes a killer
> andouille I can get here at Safeway.

Aidells has gone national. Or at least bicoastal.

On 10/6/2012 2:45 PM, notbob wrote:

> I got about 2 hrs of simmer time left, then will put in fridge till
> tomorrow when I cook up some long grain white rice and give 'er a try.
> I'll get back to y'all on the 'morrow.
>
> nb


If you can not find small red beans, use pinto beans.

Becca

Ema Nymton wrote in rec.food.cooking:

> On 10/6/2012 2:45 PM, notbob wrote:
>
> > I got about 2 hrs of simmer time left, then will put in fridge till
> > tomorrow when I cook up some long grain white rice and give 'er a
> > try. I'll get back to y'all on the 'morrow.
> >
> > nb
>
>
> If you can not find small red beans, use pinto beans.
>
> Becca

Different flavor but nothing wrong with pintos and rice! I just made a
pot of them on high for 6 hours (crockpot) then low for 12 and had 2
ham hocks om there.

I pretty much have refried beans execpt too liquid for that actual term.

--

On Mon, 08 Oct 2012 11:03:06 -0500, "cshenk" <[email protected]> wrote:

>Ema Nymton wrote in rec.food.cooking:
>
>> On 10/6/2012 2:45 PM, notbob wrote:
>>
>> > I got about 2 hrs of simmer time left, then will put in fridge till
>> > tomorrow when I cook up some long grain white rice and give 'er a
>> > try. I'll get back to y'all on the 'morrow.
>> >
>> > nb
>>
>>
>> If you can not find small red beans, use pinto beans.
>>
>> Becca
>
>Different flavor but nothing wrong with pintos and rice! I just made a
>pot of them on high for 6 hours (crockpot) then low for 12 and had 2
>ham hocks om there.
>
>I pretty much have refried beans execpt too liquid for that actual term.

My usual is Cuban style (Moros y Cristianos), black beans and rice. I
prefer black beans for refried beans too. I also like black bean
soup.

Brooklyn1 wrote in rec.food.cooking:

> On Mon, 08 Oct 2012 11:03:06 -0500, "cshenk" <[email protected]> wrote:
>
> > Ema Nymton wrote in rec.food.cooking:
> >
> >> On 10/6/2012 2:45 PM, notbob wrote:
> >>
> >> > I got about 2 hrs of simmer time left, then will put in fridge
> till >> > tomorrow when I cook up some long grain white rice and give
> 'er a >> > try. I'll get back to y'all on the 'morrow.
> >> >
> >> > nb
> >>
> >>
> >> If you can not find small red beans, use pinto beans.
> >>
> >> Becca
> >
> > Different flavor but nothing wrong with pintos and rice! I just
> > made a pot of them on high for 6 hours (crockpot) then low for 12
> > and had 2 ham hocks om there.
> >
> > I pretty much have refried beans execpt too liquid for that actual
> > term.
>
> My usual is Cuban style (Moros y Cristianos), black beans and rice. I
> prefer black beans for refried beans too. I also like black bean
> soup.

A good dish, I agree! Pintos was what i had on hand at the time so
made that and now have several meals worth tucked away.

--

On Mon, 08 Oct 2012 20:23:00 -0500, "cshenk" <[email protected]> wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> On Mon, 08 Oct 2012 11:03:06 -0500, "cshenk" <[email protected]> wrote:
>>
>> > Ema Nymton wrote in rec.food.cooking:
>> >
>> >> On 10/6/2012 2:45 PM, notbob wrote:
>> >>
>> >> > I got about 2 hrs of simmer time left, then will put in fridge
>> till >> > tomorrow when I cook up some long grain white rice and give
>> 'er a >> > try. I'll get back to y'all on the 'morrow.
>> >> >
>> >> > nb
>> >>
>> >>
>> >> If you can not find small red beans, use pinto beans.
>> >>
>> >> Becca
>> >
>> > Different flavor but nothing wrong with pintos and rice! I just
>> > made a pot of them on high for 6 hours (crockpot) then low for 12
>> > and had 2 ham hocks om there.
>> >
>> > I pretty much have refried beans execpt too liquid for that actual
>> > term.
>>
>> My usual is Cuban style (Moros y Cristianos), black beans and rice. I
>> prefer black beans for refried beans too. I also like black bean
>> soup.
>
>A good dish, I agree! Pintos was what i had on hand at the time so
>made that and now have several meals worth tucked away.

Pintos are good too. When highly seasoned it's really not possible to
tell which bean unless you open your eyes.