Failsafe & delicious RB&RnomadwomanMay 26 2006, 10:32:03 UTC
Soak 1 lb of dry kidney beans, preferably Camelia brand, for 6-12 hours in water covering beans by 2-3 inches. Drain beans. Put beans in pot (I'd skip the crock pot, but if you insist on using it, add beans after you have brought them to a boil on stove.), with a large onion, chopped coarsely, several cloves of FRESH garlic, chopped coarsely, 1 or 2 bay leaves, lots of black pepper (preferably fresh ground, but canned will do).
Folks of the vegetarian persuasion would stop here, but RB&R really aren't RB&R w/out meat, in my humble (hey, I think we invented them down here) opinion. So . . .
Add any combination of the following, some of which you probably won't be able to get in Yankeeland, but, really, any combo will do:
Andouille, regular smoked sausage, ham hocks or shanks, smoked or not, tasso, regular old chunks of boiled or smoked ham, a ham bone (ideal!--last time I made them, I used a bone my sister gave me, from one of those fancy honey-baked, spiral-sliced babies, and I was skeptical: beans were excellent).
Cover concoction with water, topping mixture by about 6 inches. Bring to boil; boil vigorously, stirring, for about ten minutes. Then lower heat (and transfer to crock pot if you must) and simmer until beans are soft and surrounded by a creamy, soft-to-darkish pink sauce, usually a few hours. Stir occasionally.
I serve these with brown rice, which is unconventional, I know, but I prefer the nutty taste of brown rice (not to mention the health behefits). For company, I might sprinkle chopped green onions or fresh parsley over the top.
A cajun-born African-American fabulous cook gave me this recipe after I admired her beans. I told her how I chopped everything and sauteed the vegetables and meat, but mine never came out this well. She just laughed, and said put everything in the pot at once, raw, and cook; there are no rules except these: relax and be casual about the amounts and times--but not the ingredients: no celery, no green pepper, and never, ever, use tomatoes.
I've been making them her way ever since (except for the brown rice variation)--much easier and so much better).
Note: next time you are in NOLA, grab a couple of packages of real Andouille, some tasso, or some Cajun-brands of smoked sausage, even some pickled pork, or all of the above. It will be worth it.
Re: Failsafe & delicious RB&RjessicaemMay 26 2006, 17:56:24 UTC
Thanks for this recipe! I'm very excited about these red beans. I don't have to use the crock pot; it was just called for in that last recipe. I'll go stovetop this time. I'll also use brown rice; that's my preference as well. And I've been cooking the viggies first, too, so I'm excited to see how it goes without doing that.
Question: what do you think about using the water you soaked the beans in? Is there valuable flavoring in there, or is it just dirty?
Re: Failsafe & delicious RB&RnomadwomanJune 1 2006, 16:23:26 UTC
I forgot one key thing, and it's been keeping me awake nights . . . well, not really, but it's important to successful RB&R: salt, to taste, added AFTER beans are soft, when they are done. Unsalted beans are awful tasting, but you mustn't salt up front. Supposedly, the beans will take much longer to cook if they are salted before cooking. (Someone told me this is an old wive's tale, but this is one old wife who swears this has happened in her bean pot.)
Re: Failsafe & delicious RB&RjessicaemJune 1 2006, 17:49:17 UTC
Okay, I will keep all of that in mind. I'm going to put off the red beans until after Blair's visit, but in the meantime, do you know anything about how to prepare crab legs? We're thinking of buying some and cooking them at home. I can certainly look up some tips online, but you're such a swell cook that if you had ever made crab legs and had advice of your own, I would definitely stand at attention.
Are you still in London? If so, why are you commenting on my silly blog and not seeing the sights and whatnot?
Re: Failsafe & delicious RB&RnomadwomanJune 2 2006, 19:24:08 UTC
I'm assuming the crab legs (King?)are frozen. If so, bring a few inches of salted water in a large pot and bring to boil. Put in crab legs, and let them cook (steam) for a couple of minutes. Check a piece, but they will cook quickly.
I've never cooked fresh or live crab legs, but the technique would no doubt be similar.
Folks of the vegetarian persuasion would stop here, but RB&R really aren't RB&R w/out meat, in my humble (hey, I think we invented them down here) opinion. So . . .
Add any combination of the following, some of which you probably won't be able to get in Yankeeland, but, really, any combo will do:
Andouille, regular smoked sausage, ham hocks or shanks, smoked or not, tasso, regular old chunks of boiled or smoked ham, a ham bone (ideal!--last time I made them, I used a bone my sister gave me, from one of those fancy honey-baked, spiral-sliced babies, and I was skeptical: beans were excellent).
Cover concoction with water, topping mixture by about 6 inches. Bring to boil; boil vigorously, stirring, for about ten minutes. Then lower heat (and transfer to crock pot if you must) and simmer until beans are soft and surrounded by a creamy, soft-to-darkish pink sauce, usually a few hours. Stir occasionally.
I serve these with brown rice, which is unconventional, I know, but I prefer the nutty taste of brown rice (not to mention the health behefits). For company, I might sprinkle chopped green onions or fresh parsley over the top.
A cajun-born African-American fabulous cook gave me this recipe after I admired her beans. I told her how I chopped everything and sauteed the vegetables and meat, but mine never came out this well. She just laughed, and said put everything in the pot at once, raw, and cook; there are no rules except these: relax and be casual about the amounts and times--but not the ingredients: no celery, no green pepper, and never, ever, use tomatoes.
I've been making them her way ever since (except for the brown rice variation)--much easier and so much better).
Note: next time you are in NOLA, grab a couple of packages of real Andouille, some tasso, or some Cajun-brands of smoked sausage, even some pickled pork, or all of the above. It will be worth it.
Reply
Question: what do you think about using the water you soaked the beans in? Is there valuable flavoring in there, or is it just dirty?
Reply
(I can't believe this is what I'm doing in London.)
Reply
Reply
Are you still in London? If so, why are you commenting on my silly blog and not seeing the sights and whatnot?
Reply
I've never cooked fresh or live crab legs, but the technique would no doubt be similar.
Reply
Leave a comment