red beans & rice-preliminary steps

[chainsaw]

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.

 

[mythmaster]

Oh, man!

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

Red beans and rice are awesome!

 

[chainsaw]

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

 

 

[mythmaster]

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.

 

[chainsaw]

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 :)

 

[chainsaw]

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 before[sup]1 [/sup]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.[sup]2 [/sup]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.

 

 

[chainsaw]

JUST THREW IT IN THERE!

 

[bayouchilehead]

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.

 

[mythmaster]

OK, now I'm even more confused.

 

[chainsaw]

[h3]Sorry I should have been more organized:[/h3][h3] [/h3][h3]Ingredients:[/h3]

• 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

[h3]Preparation:[/h3]
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

 

[mythmaster]

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.

 

[DougE]

Glad I'm not the only one. 
 

OK, now I'm even more confused.

 

[chainsaw]

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 before[sup]1[/sup] 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.[sup]2[/sup] 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.
 
[h3]This is the one I used but susbstituted pork sholder bones:[/h3][h3]Ingredients:[/h3]

• 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

[h3]Preparation:[/h3]
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.