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Thread: My first red beans & rice

  1. #1
    notbob Guest

    Default My first red beans & rice

    ....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/

  2. #2
    Somebody Guest

    Default Re: 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/





  3. #3
    jmcquown Guest

    Default Re: My first red beans & rice

    "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


  4. #4
    l, not -l Guest

    Default Re: My first red beans & rice


    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.

  5. #5
    l, not -l Guest

    Default Re: My first red beans & rice


    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.

  6. #6
    notbob Guest

    Default Re: My first red beans & rice

    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/

  7. #7
    notbob Guest

    Default Re: My first red beans & rice

    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/

  8. #8
    Tara Guest

    Default Re: My first red beans & rice

    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




  9. #9
    l, not -l Guest

    Default Re: My first red beans & rice


    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.

  10. #10
    Christopher Helms Guest

    Default Re: My first red beans & rice

    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.

  11. #11
    Julie Bove Guest

    Default Re: My first red beans & rice


    "notbob" <[email protected]> wrote in message
    news:slrnk712kd.2ko.notbob@nbleet.hcc.n[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.



  12. #12
    sf Guest

    Default Re: My first red beans & rice

    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

  13. #13
    barbie gee Guest

    Default Re: My first red beans & rice



    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.

  14. #14
    Julie Bove Guest

    Default Re: My first red beans & rice


    "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.



  15. #15
    George M. Middius Guest

    Default Re: My first red beans & rice

    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.



  16. #16
    Ema Nymton Guest

    Default Re: My first red beans & rice

    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


  17. #17
    cshenk Guest

    Default Re: My first red beans & rice

    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.

    --


  18. #18
    Brooklyn1 Guest

    Default Re: My first red beans & rice

    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.



  19. #19
    cshenk Guest

    Default Re: My first red beans & rice

    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.

    --


  20. #20
    Brooklyn1 Guest

    Default Re: My first red beans & rice

    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.

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