questionswhat is your fav recipe for red beans and rice?

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smart ass alert:
1. red beans.
2. rice.
combine and serve

(sorry, couldn't resist)

j5 j5
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Mine is pretty simple, but not as simple as @j5's.

Red beans - I use Blue Runner (available at Sams) just because I don't have the time to cook beans all day.

Rice

And the key ingredient - sausage - is Conecuh sausage - anything just doesn't make the cut!

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My family likes this recipe:

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/red-beans-and-rice-recipe/index.html

We don't add their "rub", but instead I just add some cayenne pepper (however much you like). Pretty simple recipe that is also very tasty.

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why bother with a recipe?

red beans and rice did miss her.

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Thanks do much. It's the spice mix I want to get right!

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I got this from a cookbook I bought in NO my first trip there many years ago. Everyone I have cooked it for has loved it, including a group of Japanese officials who came to study our aging services programs. We'd taken them out for steak and to Mexico for Mexican food, but we wanted to prepare them something entirely American for our home reception, so we chose Cajun and Creole.

2lb dried red kidney beans soaked overnight in water to cover (rinse beans before and after soaking to reduce flatulence)

1/2c thinly sliced green shallot (onion) tops
1/2c chopped bell pepper
1 1/3tbsp finely minced garlic
2tbs finely minced fresh parsley
1lb baked ham cut into 1" cubes
1lb pickled pork (can substitute salt pork but delete other salt)
1lg ham bone with some meat on it (I get them at Honey Baked Ham Co.)
1tbs salt
1/2tsp freshly ground black pepper
1/8tsp cayenne
1/8tsp crushed red pepper pods
2 whole bay leaves broken into quarters
1/2tsp dried thyme
1/8 tsp dried basil
2qt cold water

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Put drained and washed beans in 8-10qt pot with all other ingredients. Add just enough water to cover. Bring to a boil, then simmer on low for 2.5-3hrs, till beans are tender. Add 1c of water if the mixture appears too dry. Stir frequently, turning bottom and sides well. Serve over boiled rice with andouille sausage if desired.

When I prepare this I use chicken stock instead of water. I often make it in a crock pot, but when I want a real touch of authenticity I make it in an enormous cast iron pot and stir with a big wooden spoon.

I like my beans more southern style than Cajun. My black eyed peas disappear fast every New Years and my black and red beans were once hailed by a foodie I know as the best beans he'd ever eaten. Holler if you want recipes.

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@moondrake: From deep in the heart of Cajun Country, I salute you!

I don't really use a recipe for red beans, but your description sounds good. The only things I would add would be some authentic Cajun seasoning, such as Tony Chachare's or Zatarain's. There are several other good ones you can probably find at your grocery store, just check to make certain the one you select was made in Louisiana, or southern Mississippi or even southern Alabama. Also add garlic. Lots of garlic. And Tobasco if you like it a bit hot.

Also, if I am making red beans with sausage I use less seasoning than if I make it with ham. Early in my cooking days I didn't realize how much seasoning a good andouille sausage could add to red beans.

If you want down and dirty red beans, look for Zatarain's Red Beans & Rice mix in your local stores. I discovered that World Market carries a small section of Cajun foods, and the Zatarain's mixes are pretty darn good. Laissez les bon temp rouler!

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My mom's recipe:

1 pound of dried red kidney beans
1 pound of turkey kielbasa, cut into 1/4 in rounds
1 cup chopped onion
2 celery ribs
2 cloves garlic, finely chopped
2 cups reduced sodium chicken broth
2 Tbsp chopped fresh parsley (if you have it, otherwise 1 tsp of dried parsley is ok)
1.5 tsp hot sauce (or more :D )
3/4 tsp salt

Rinse the beans, and put everything into a crock-pot or slow cooker. Add enough water to cover by 2 inches. Cook for 6 hours or so, until the beans are tender. Serve with rice. I personally prefer brown rice, but whatever you prefer.

I love it because I can start this on before lunchtime between classes and it be ready for dinner. And since my girlfriend has a programmable rice cooker, this is one of the easiest meals we make.

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try mixing in some cream cheese

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@belyndag: I do love New Orleans and surrounds. But being unable to tolerate red chile in even small amounts and sensitive to shellfish, much of the cuisine is off limits to me. But I do love chicken and sausage jambalaya and peach bread pudding. I grew up on southern cooking with my grandmother from rural Alabama, so a lot of my tastes tend to run to what folks nowadays call "soul food". It's good for my soul even if not my waistline.

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@moondrake: please add your best beans and best black-eyed peas recipes here. They sound SO good!

To everyone: just reading these posts is making me crazy hungry. Think I will be cooking things up. :)

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Cool deal. These are more ad hoc as they are made-up rather than book recipes.

Lucky New Years Black Eyed Peas

2lbs dried black eyed peas, either soaked overnight or simmered for 1 hour and washed
2 cans chicken broth
1 ham bone (honey baked ham company)
1 medium sweet or yellow onion, chopped
1/2tsp fresh chopped rosemary
1/2tsp fresh chopped thyme
1 bell pepper, chopped (I like to get a couple of colors and use portions of each)
generous amount of fresh ground multicolor or black pepper

Cut some of the ham off the bone and cube. If it is a very meaty bone you can reserve some of the meat for other uses. Put broth, beans, bone, and onion in crock pot cook on low for about 8 hours. Add fresh herbs, pepper and bell peppers and continue cooking on low for about an hour. I serve it with honey cornbread (made with chopped ham and green chilies) on the side and sweet potato pecan pie for dessert for a down home New Year's feast.

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Red and Black Beans

1/2lb dried small red (kidney) beans, washed and soaked or simmered for 1 hour
1/2lb dried black beans, prepared together with red beans
2 cans chicken broth
1 ham bone (honey baked ham company) with all meat left on
2lb boneless pork ribs or other boneless pork (preferably not ham)
1 large sweet onion (can substitute yellow onion), chopped
1 can Ro-tel (use chopped tomatoes if you don't want a mild spiciness)
1 large bell pepper, chopped
1 bottle sweet barbecue sauce (such as Sweet Baby Rays, or any southern style bbq sauce)
1/4c wine vinegar (red or white)

Combine beans, broth, bone, pork, onion and Ro-tel in a crock pot and cook on low for about 8 hours. Check kidney beans for doneness. Fish out ham bones and return any clinging meat to beans. Pry out any remaining marrow and add to beans. Fish out any pieces of pork still bigger than bite size and cut up and return to pot. Add bell pepper, vinegar, and bbq sauce to taste. I use about 12-14oz.

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On the black-eyed peas, I forgot the part about fishing out the ham bone before adding the final ingredients. You don't want to bone to stay in for too long as it imparts a strange taste to the beans.

Useful bean cooking tips:
1. Tossing the water in which beans are soaked helps reduce flatulence.
2. Don't add any products with sugar or vinegar to beans till the end of the cooking process, as they can cause the beans to become mealy.
3. And, of course, marrow makes the beans smooth and creamy.

Haven't tried it but it's interesting:
Epazote is traditional for Mexican cooking, adding a sweet, mild flavor of its own to each dish. Historically, it has been used to reduce the intestinal gas that occurs with a diet rich in beans. Many recipes call for epazote, and many people swear by it. Add 1 TB. to a 2-qt. pot of chili or bean soup, or simmer with beans before adding to soup or chili.
http://community.tasteofhome.com/community_forums/f/26/p/845142/7270523.aspx#7270523

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@moondrake: Here I am hollering! There's no such thing as too many good recipes for beans.

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@gertiestn: Talking to myself again, but I shouldda read on & would've noticed the recipes were posted. Now working on shopping lists...

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@belyndag: Gotta say that the Zatarain's mix is something I've relied on when I want my beans NOW! My experience too is that for a mix it ain't at all bad.

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@gertiestn: Try their white beans. Even better than their red beans! And the jambalaya mix is quick and easy and quite good.

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You have all sent me to food paradise. Thvm. :)