I've got a hankerin' for some RB&R. I like the small red beans better but the GF prefers them big assed kidney beans. This has led to some agitated discussions over the years.

Which do you prefer?

smaller red beans, but don't remember what they are called. I know they aren't kidney beans.

Just had some at lunch today :-)

Red beans. Sometimes hard to find, I grab a few cans when I see them

get a can of big beans and a can of small beans

Mix them up in the rice equally, call it diversity beans n rice...

For true diversity shouldn't you have some black beans in there?

well that depends on how far you're willing to go.. for diversity's sake

quote:

smaller red beans, but don't remember what they are called.

Would ya believe... "small red beans".

We use both depending on what is available, I don't have a preference. My wife has an absolutely awesome recipe. She uses the dried beans in either case-I cannot think of the brand name of the smaller ones we use when available.

Are you gonna share this recipe or are you just gonna let us starve?

You need to get Camellia brand dried beans from New Orleans. They are not the big kidney beans and they are very dark red.

I too prefer Camellia brand, but HEB's work fine too. I actually made a pot today:

With this recipe you can also slice the andouille and just throw it in the pot at the same time as the beans if you don't want to grill it.

New Orleans Red Beans and Rice
1 pound dried red beans, rinsed and sorted over
4 Tablespoons of butter
1lb chopped tasso, or chopped ham
1 chopped yellow onion
3 ribs chopped celery
1 chopped green bell pepper
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Pinch cayenne (to taste)
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound andouille smoked sausage, split in half lengthwise and cut into 1-inch pieces
6 cloves chopped garlic
Chicken stock, or water, sufficient qty to cover beans

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the butter over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the butter in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft. Add the bay leaves, parsley, thyme, garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil.

Reduce the heat to medium-low and simmer for 2 hours or low and simmer for 4-6 hours, uncovered, stirring occasionally, until the beans are tender and starting to thicken. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Slice the sausage links diagonally and grill over charcoal until very lightly charred.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice with grilled sausage and garnish with green onions.




Fraid I didn't get a pic of the final product...

Thanks, tigereye. I've saved your recipe and will try it next time; it's pretty similar to the way I make the dish.
Camellia beans are available from Amazon.

quote:

Originally posted by Jim Shugart:
Thanks, tigereye. I've saved your recipe and will try it next time; it's pretty similar to the way I make the dish.
Camellia beans are available from Amazon.

Just finished a leftover bowl for lunch and as usual it is better next day.

Lemme know what you think when you make it.

Third on Camellia beans. And, yes, although not traditional, we also throw in some black beans. We generally get our sausage, mainly Andouille, from a local guy at the BR farmer's market.

You're making this for Monday, right?

Wife cooks it and I eat it. No idea what she uses but I love it.

Here is the recipe I use NOLA Cuisine. I sometimes cut the andoullie with some Conecuh Cajun sausage. Yes, better the next day. Serve with french bread.

I read the title to this thread and thought of the question:

"What color was George Washington's white horse?"

quote:

Originally posted by tigereye313:

quote:

Originally posted by Jim Shugart:
Thanks, tigereye. I've saved your recipe and will try it next time; it's pretty similar to the way I make the dish.
Camellia beans are available from Amazon.

Just finished a leftover bowl for lunch and as usual it is better next day.

Lemme know what you think when you make it.

I ordered some Camellia beans from Amazon and followed your recipe except for substituting a couple of ham hocks for the Tasso. My God this stuff is awesome! It's now a standard in my cooking repertoire.



If y'all don't fix this before you die, then you're going to hell. [Justin Wilson voice] I Garr-un-tee. [/Justin Wilson voice]

I have made this several times now. I use smoked ham hocks. It don't get any better than this.

quote:

Originally posted by HRK:
get a can

That there is your problem. Can? No way.

And mixing in some blacks is always good!