Cajun Red Beans & Rice ~ Foamheart

[foamheart]

Kevin Thank You my neighbors are from Porto Rico,they will love this they make something similar Points
Richie
If you are into the Super Hot Peppers I can send you some S.Carolina Reaper seeds PM me if you do

Every culture has some kind of bean dish. Make 'em some red beans and see what they think. Not many will use all the cured meat types I did, generally its just a little of one type. But I find the three in combination is great!

Oh no, I am not a hot food person. I like the hide on my tongue.....LOL But thanks for the offer.

Hope you didn't take my post the wrong way, I was just answering your question. Then I though that most people outside of Louisiana would not recognize the packaging so I found a large google image of Camellia red beans for ya. I was just trying to help Kevin out....

Everything is fine I am sure.

 

[foamheart]

No not at all thanks for answering most times I'm on my phone and don't always notice things I saw the plates but didn't recognize the bag

I do have another question though
Foam said it takes 2-4 hours to cook but I thought dried beans had to soak overnight?

Two things really affect the time beans cook, that is why I say 2 to 4 hours. You'll realize both immediately, the altitude where you live. You know the higher up in the clouds you are the longer it takes with everything. Secondly, its the age of the beans. The longer they have been around the longer it takes to cook 'em and you never know their age. Thats why in Louisiana everyone fancy's Camillas. That way its a constant rotation. Every grocery has their own brand and they might have been packaged back during WWII.

There is an old trick that seems to turn up sometimes at the camp...... Some folks use beans to blind bake a pastry crust (pie crust). Once those beans have been baked I don't believe you'll ever get them tender again no matter how long you boil 'em.. LOL

My Mom swore religiously about soaking beans (her big bean was pinto), I quit doing it because I found that with fresher beans they ferment sometimes. If I leave beans soaking overnite you can sometimes see the small bubbles in the water and smell the ferment the next day (sometimes). I believe that the fermentation is dependent upon the age of the dried beans, which you never know. Fermented beans have a taste to them. And the pot that ferments is always the one you don't think about checking...... so I just don't do it anymore.

 

[mosparky]

On the buttermilk...It will separate but I never tried to do anything other than pour it out after the date. It comes out of the container in water and lumps. This even after I shook the heck out of it before pouring.
I might have to try the canned route. I seldom have the time to cook from dry. Gonna pick up some dry just to have around in case the opportunity presents itself. The she-beast has a business trip in a month or so and I will be UN-SUPERVISED !! Yee-Haaa !! Maybe I need to get some Tasso underway to have at the ready.

 

[foamheart]

On the buttermilk...It will separate but I never tried to do anything other than pour it out after the date. It comes out of the container in water and lumps. This even after I shook the heck out of it before pouring.
I might have to try the canned route. I seldom have the time to cook from dry. Gonna pick up some dry just to have around in case the opportunity presents itself. The she-beast has a business trip in a month or so and I will be UN-SUPERVISED !! Yee-Haaa !! Maybe I need to get some Tasso underway to have at the ready.

You know now that you mention it, in my special box of goodies I have a container of powdered buttermilk. I bought it long ago because someone told me it was an acceptable way to make unfermented, fermented sausage. <shrugs> I have some pepperoni spice I bought without thinking, I wonder how that would work. But Pepperoni is on the hard side of the fermented scale.

 

[indaswamp]

Got my fix of red beans tonight....went visit a cousin and his wife had it on the stove and I ended up staying for supper.

 

[foamheart]

Got my fix of red beans tonight....went visit a cousin and his wife had it on the stove and I ended up staying for supper.

Once ya get something from the boards in ya head there is only one way to get it out.

 

[indaswamp]

LOL!!! That's no lie!!!!

 

[indaswamp]

BTW, she cooked 'em in one of those new fangled Insta pots....dry beans were done in 1.5 hours....super tender and creamy too....

 

[mosparky]

Not sure I got the nerve to cook'em in the pressure cooker, digital or otherwise. Mom had a mis-hap when I was a kid. Nobody hurt but what a mess. I had no idea whole beans could fit thru that itty-bitty hole. She'll be 94 this years and still remembers it oh so well !
Still the time savings makes it tempting.

 

[foamheart]

Not sure I got the nerve to cook'em in the pressure cooker, digital or otherwise. Mom had a mis-hap when I was a kid. Nobody hurt but what a mess. I had no idea whole beans could fit thru that itty-bitty hole. She'll be 94 this years and still remembers it oh so well !
Still the time savings makes it tempting.

LOL... my Mom did that when I was a kid too. Fulla green beans and blow out the blow out plug. little bity metal plug thru the ceiling. We found green beans for months...>LOL Listen I have used pressure cooker for beans, I have used a crock pot over night. Its not the same as cooking them. I see three layers instead of two, and extra sweet thin liqueur that I don't get when regular cooking. I'll blame it on no stirring.

 

[foamheart]

Case really seemed to like his instant pot.

 

[bluewhisper]

I still have my mother's old pressure cooker but I haven't used it. I should take it out for a run and get the hang of it.

 

[indaswamp]

I still have my mother's old pressure cooker but I haven't used it. I should take it out for a run and get the hang of it.

Wish I could locate my Mom's old one.....

 

[HalfSmoked]

Hey Blue you want to make sure the gaskets are good.

Warren

 

[crazymoon]

Foam ,Excellent post (as always) and a fine looking meal! like

 

[foamheart]

Foam ,Excellent post (as always) and a fine looking meal! like

Thank you. Thank you.

Gonna have to wait till tomorrow for the big unveiling. Then I'll cut the ham we'll see how the inside turned out. I am kind of nervous about it. I have only done one other ham, it was a picnic it was OK but was over cured and over smoked. That ham was 4 years ago. I think this is going to be a great ham. But since its set in the reefer for a week since it was smoked the outside is pretty dang dry harded but since I believe I am going to cook it now in the oven (its already cold smoked) I am hoping the outside layer will re-saturate. I kep saying I'll glaze it, I have glazed other pork and like it. Especially when I rub it good with ancho. really earthy pepper heat countered by a sweet glaze is amazing. But afraid I might ruin that wonderful smokey smell....LOL Either way, its gonna be a surprise to me and the family.

BTW I wish you and your family a great Easter, and may you catch the prize egg from the Easter Beagle!

 

[johnmeyer]

I'm a Yankee who has never been to Louisiana, so I have two strikes against me before I ever ask my question. And, my question is this: are the Camellia "kidney beans" (which is what I saw in the pic that was posted) the same as the kidney beans I get locally (central California, in my case)?

I've made several red beans and rice recipes in the past, and the writeup that accompanied the recipe made a big deal about not using kidney beans, but instead make sure to use "red beans," with the Camellia brand being the best thing of all.

The reason for asking is seeing the words "kidney beans" on the package in that picture rather than "red beans." I am now a confused Yankee, and no one wants that.

P.S. When I can eat solid food again in a few days, I am definitely making this. Thanks for the recipe!!

 

[indaswamp]

Here ya go john...
http://www.answers.com/Q/What_is_the_difference_between_red_beans_and_red_kidney_beans

 

[indaswamp]

I had to go check.

Blue runner has sold canned red beans for a long time and just recently started selling dried. Here is the package:

The package says red beans, but they are in fact red kidney beans. Might be a certain cultivar being used...I do not know. What you DON'T want are the dark dark red kidney beans, you want the lighter colored ones that are slightly smaller.

 

[HalfSmoked]

Nice catch there Johnmeyer them southern boys try to be confusing sometimes just to confuse the Yankees. :D

Warren