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red beans & rice-preliminary steps

post #1 of 13
Thread Starter 

The first picture-pork bones & hocks in the stew long range for red beans & rice! Let it sit overnight we will be adding red beans tomorrow-pork bones, hocks, bay leaf, s & p. Also dried bell peppers red & green. More details as they develop. Simmer all night.

 

 

Picture 005.jpg

post #2 of 13

Oh, man!

 

You need to detail this recipe and put it in the WIKI.  (PLEASE??)

 

Red beans and rice are awesome!

post #3 of 13
Thread Starter 

This recipe calls for this sausage I will try next time. The base recipe is meat/bones bay leaf , onion and s&p

 

 

 

 

6-lbs ground pork
3-1/3-tbsp finely minced garlic
2-tbsp salt
1-tsp freshly ground black pepper
1-tsp cayenne
1-tsp chili powder
1/8-tsp mace
1/8-tsp allspice
1/2-tsp dried thyme
1-tbsp paprika
1/4-tsp ground bay leaf
1/4-tsp sage
3-tbsp liquid smoke
1-cup cold red wine


 

 

 

 

 

 

post #4 of 13

Thank you!

 

I'm still a bit unclear on the procedure, though.  Do you put the bones and hocks in with the above ingredients to simmer overnight, or do you make a stock from them (the bones and hocks) first?

 

I apologize for being so dense, and I appreciate you for sharing this.

post #5 of 13
Thread Starter 

My froiiend,

Right now, I have based on some research have 3 or 4 shoulder bones in the crock pot with bay leaf, s&p, etc.

Will let it simmer until tomorrow-film at 11:00 :)

post #6 of 13
Thread Starter 

1 package small red beans or kidney beans
1 medium onion coarsely chopped
1 green bell pepper chopped (discard seeds and insides of pepper)
3 bay leaves
2 large cartons chicken broth
4 ham shanks (hocks will do if you can't find shanks, but shanks are so much better!)
1 lb smoked sausage (andouille sausage is great as well and considered the most authentic if you can find it)
Celery tops chopped (optional)
Garlic powder, onion powder & pepper to taste

Rinse the beans well and cover with cold water the night before1 The next morning pour off the water and rinse the beans well with cold water again. Place in your favorite dutch oven or stock pot.2 Cover with chicken broth, adding the onion, bell pepper, ham shanks, bay leaf and celery tops if you plan to use them. Season with garlic powder, onion powder & pepper. Do not salt ! The chicken broth and ham shanks add plenty of salt.

Bring to a rapid boil and turn down to medium low. Cover and cook approximately 4 to 6 hours or until beans are tender and the broth begins to thicken adding more broth if it cooks down too low.

 

post #7 of 13
Thread Starter 

JUST THREW IT IN THERE!

post #8 of 13

Are you sure you aren't from around here, because this doesn't look like somebody from OK made this up...LOL! I will have to give this a try.

post #9 of 13

OK, now I'm even more confused.

post #10 of 13
Thread Starter 

Sorry I should have been more organized:

 

Ingredients:

  • 1 quart (4 cups) dried red beans
  • 2 quarts water
  • 1 pound ham or salt pork
  • 1 carrot, chopped
  • 1 large onion, chopped
  • 1 bay leaf
  • pepper, to taste
  • salt, to taste

Preparation:

Soak the beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt, and boil for at least 2 hours. When beans are tender, mash them up a bit. Serve on white boiled rice with meat and vegetables on top.
Serves 10 to 12
post #11 of 13

I really do appreciate you sharing this with us, but the last recipe that you posted (while looking like it would work) is completely different from the previous 2 recipes that you posted.

 

So, I'm just wondering exactly what the recipe and procedure that you are using is because I damn sure want to make some authentic red beans and rice.

 

Thanks if you can help me with this.

post #12 of 13

Glad I'm not the only one. 
 

Quote:
Originally Posted by mythmaster View Post

OK, now I'm even more confused.

post #13 of 13
Thread Starter 

I apologize again I have more than one recipe.

Disregard this one it is for the sausage I am making to go with the beans.

 

6-lbs ground pork
3-1/3-tbsp finely minced garlic
2-tbsp salt
1-tsp freshly ground black pepper
1-tsp cayenne
1-tsp chili powder
1/8-tsp mace
1/8-tsp allspice
1/2-tsp dried thyme
1-tbsp paprika
1/4-tsp ground bay leaf
1/4-tsp sage
3-tbsp liquid smoke
1-cup cold red wine

 

This one sounds good but I didn't have the broth thawed out:

 

1 package small red beans or kidney beans
1 medium onion coarsely chopped
1 green bell pepper chopped (discard seeds and insides of pepper)
3 bay leaves
2 large cartons chicken broth
4 ham shanks (hocks will do if you can't find shanks, but shanks are so much better!)
1 lb smoked sausage (andouille sausage is great as well and considered the most authentic if you can find it)
Celery tops chopped (optional)
Garlic powder, onion powder & pepper to taste

Rinse the beans well and cover with cold water the night before1 The next morning pour off the water and rinse the beans well with cold water again. Place in your favorite dutch oven or stock pot.2 Cover with chicken broth, adding the onion, bell pepper, ham shanks, bay leaf and celery tops if you plan to use them. Season with garlic powder, onion powder & pepper. Do not salt ! The chicken broth and ham shanks add plenty of salt.

Bring to a rapid boil and turn down to medium low. Cover and cook approximately 4 to 6 hours or until beans are tender and the broth begins to thicken adding more broth if it cooks down too low.
 

This is the one I used but susbstituted pork sholder bones:

 

Ingredients:

  • 1 quart (4 cups) dried red beans
  • 2 quarts water
  • 1 pound ham or salt pork
  • 1 carrot, chopped
  • 1 large onion, chopped
  • 1 bay leaf
  • pepper, to taste
  • salt, to taste

Preparation:

Soak the beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt, and boil for at least 2 hours. When beans are tender, mash them up a bit. Serve on white boiled rice with meat and vegetables on top.
Serves 10 to 12
 
I did put the bones in with ingrdients last night. Strained the bones out & added the beans at lunch time.I will pay more attention to my posting in the future, sorry folks.



 

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