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Crazyeyes posted:Nearly every recipe I have seen here, while looking delicious, seems more oriented towards a side dish than main course. I love beans and want to know more. Please advise. http://www.goonswithspoons.com/New_Orleans_style_Red_Beans_and_Rice That is a stick-to-your-ribs main course.
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# ? Apr 9, 2015 17:07 |
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# ? Mar 28, 2024 09:59 |
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The Midniter posted:http://www.goonswithspoons.com/New_Orleans_style_Red_Beans_and_Rice Get rid of the liquid smoke and put in a couple smoked ham hocks. Take them out at the end and shred what meat is on em and put it back in the pot.
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# ? Apr 9, 2015 18:41 |
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Senior Funkenstien posted:Get rid of the liquid smoke and put in a couple smoked ham hocks. Take them out at the end and shred what meat is on em and put it back in the pot. This guy knows what's up. Although the best option is to make them in a pot over a little campfire coalbed while drinking all day.
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# ? Apr 9, 2015 19:16 |
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The Midniter posted:http://www.goonswithspoons.com/New_Orleans_style_Red_Beans_and_Rice Making this for lunch(es) next week. Looks glorious.
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# ? Apr 9, 2015 20:45 |
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Crazyeyes posted:Nearly every recipe I have seen here, while looking delicious, seems more oriented towards a side dish than main course. I love beans and want to know more. Please advise. Add cornbread -- voilą, instant main course.
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# ? Apr 10, 2015 03:37 |
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wormil posted:Add cornbread -- voilą, instant main course. I feel like if I add cornbread I have suddenly just made weird chili. I think I need to lighten up if I'm gonna be getting down with the bean team.
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# ? Apr 10, 2015 03:39 |
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I would eat soup beans and cornbread as a last meal.
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# ? Apr 10, 2015 03:43 |
Start with a salad and serve your beans on a big flat soup bowl. Find a nice garnish like raw diced pepper or something. Just shootin' from the hip here.
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# ? Apr 10, 2015 03:46 |
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Juice Box Hero posted:I love my pressure cooker with all my heart and the only thing I regret about owning it is that I am not creative/motivated enough to find a use for it every day. http://www.hippressurecooking.com/ is pretty good for pressure cooking IMO
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# ? Apr 10, 2015 04:15 |
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Making the red beans and rice. Paranoid as hell I don't have enough liquid in there but gonna let it ride and pray.
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# ? Apr 13, 2015 20:46 |
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Crazyeyes posted:Nearly every recipe I have seen here, while looking delicious, seems more oriented towards a side dish than main course. I love beans and want to know more. Please advise. I added some slices of squash and andouille to that Santa Maria beans recipe, thickened it with a little roux, added more stock, and made it a soup once. You can do something similar with a lot of these recipes, or serve them over rice/bread.
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# ? Apr 13, 2015 21:38 |
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SymmetryrtemmyS posted:I added some slices of squash and andouille to that Santa Maria beans recipe, thickened it with a little roux, added more stock, and made it a soup once. You can do something similar with a lot of these recipes, or serve them over rice/bread. I'll be putting it over rice, probably. Everything is better over rice.
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# ? Apr 13, 2015 21:45 |
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Crazyeyes posted:I'll be putting it over rice, probably. Everything is better over rice. Beans and rice is a classic for a reason. Almost every recipe in this thread would be great with a bed of, or mixed with rice. That way it's a full meal, too - though I usually like a condiment of some sort (chutney, salsa, sour cream) and maybe a quick pickle on the side or something.
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# ? Apr 13, 2015 22:13 |
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Crazyeyes posted:Making the red beans and rice. Paranoid as hell I don't have enough liquid in there but gonna let it ride and pray. If you're still looking for beans and rice ideas, Mexican rice (the nice and garlicky arroz blanco, not the tomato sauce-laden arroz rojo)and plantains is pretty delicious when you mix some black beans in. It's delicious without them as well, too, mind you. This recipe works well.
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# ? Apr 14, 2015 02:42 |
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My beans were no joke. I threw in 4 ham-hocks for the smoke and shredded them near the end. The whole dish was incredibly flavorful and robust. Thanks for convincing me to give it a shot, folks.
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# ? Apr 14, 2015 04:27 |
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I currently have four servings of red beans and rice in the freezer because this thread reminded me of how amazing soul food is. I typically use no sausage and I add sage as well as thyme for a slightly more resinous flavor.
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# ? Apr 14, 2015 08:46 |
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Crazyeyes posted:Nearly every recipe I have seen here, while looking delicious, seems more oriented towards a side dish than main course. I love beans and want to know more. Please advise. Do the mexican trick of eating beans with tortillas, the tortillas will fill you up.
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# ? Apr 14, 2015 15:57 |
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I've always had a soft spot for beans with baked potato for some reason. And peas/lentils with steamed or roasted new potatoes. But with tortillas, Boston brown bread, roti, rice, cornbread, whatever it's all good.
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# ? Apr 15, 2015 05:38 |
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Crazyeyes posted:My beans were no joke. I threw in 4 ham-hocks for the smoke and shredded them near the end. The whole dish was incredibly flavorful and robust. Thanks for convincing me to give it a shot, folks. I'm jealous. For some reason, when I made that recipe, the beans just would not cook right. Thinking about it still makes me nauseous. The sausage I used was pretty bad too. I asked in the General Questions thread, but does anyone have a recipe for the sweeter kind of baked beans? Boston baked beans are good, but I'm still trying to find a recipe like the one a local creole place has, and they were sweeter.
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# ? May 3, 2015 22:22 |
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So I've tried making baked beans several times and the beans always come out hard and crunchy. What can affect beans cooking? These bastards sit on the heat for like 6 hours and they are the consistency of peanuts. I've tried a few different kinds of beans as well.
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# ? May 3, 2015 22:36 |
Crazyeyes posted:So I've tried making baked beans several times and the beans always come out hard and crunchy. What can affect beans cooking? These bastards sit on the heat for like 6 hours and they are the consistency of peanuts. I've tried a few different kinds of beans as well. Hmm I'm not an expert but immediate thoughts are: Try pre-soaking overnight Make sure there's enough liquid in the soak and the cooking pot Cook them longer Find a different bean source. Maybe they're super old. Don't salt them until a couple hours in. This is wives-tale advice, though.
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# ? May 3, 2015 22:49 |
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Are you adding in a bunch of stuff before cooking? Anything sour can significantly affect cooking time. I think molasses is acidic to some extent, and if there's any vinegar in the baked beans that could slow them down as well. Or were you trying to cook the beans first and then dress them with sauce and bake them?
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# ? May 3, 2015 22:51 |
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22 Eargesplitten posted:
Try Alton Brown's recipe, it's legit. You do have to cook the beans for like 8 hours or something. I don't remember how sweet they were, but you could always add more molasses or some honey if it's not to your tastes. http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe.html
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# ? May 3, 2015 22:58 |
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Brown's recipe can readily halve the bacon to avoid being completely gratuitous.
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# ? May 3, 2015 23:54 |
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Thanks, I think I'll make that later this week. I want to use some leftover pork shoulder, though. Would that work?
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# ? May 4, 2015 00:09 |
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I'm guessing pork shoulder has less fat than the bacon. That said, pork and beans is a thing for a reason so just throw it in there with however much bacon/salt pork/whatever you'd like. That said, pork shoulder would be very much at home in a cassoulet, which I know is not american baked beans, but is good nonetheless. However cassoulet sometime has sausage in it (watch this be the french version of beans in chili).
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# ? May 4, 2015 01:12 |
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Crazyeyes posted:So I've tried making baked beans several times and the beans always come out hard and crunchy. What can affect beans cooking? These bastards sit on the heat for like 6 hours and they are the consistency of peanuts. I've tried a few different kinds of beans as well. Soak overnight and then cook for 12 hours on a lower heat.
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# ? May 4, 2015 01:15 |
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Both sugar and acid will increase the amount of time it takes for legumes to soften. It's also why if you're trying to simmer something like apples for apple sauce, you add the sugar after they're soft because otherwise they'll take longer to break down. Conversely, adding sugar from the start helps them to maintain their structure if you're going for poached fruit or something like that. You can get around this by seasoning at the end instead of at the beginning. Of course, the seasoning won't have penetrated throughout the beans at that point, so for optimal results you'd want to cool them in the liquid and rest overnight (which usually will noticeably improve any beans). Thoht fucked around with this message at 02:10 on May 4, 2015 |
# ? May 4, 2015 02:07 |
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22 Eargesplitten posted:Thanks, I think I'll make that later this week. I want to use some leftover pork shoulder, though. Would that work? Edible and likely tasty in its own right? Yup. But the salt in saltpork/bacon is counted on to season baked beans while the fat and curing proceas adds tons of flavor and renders down to stay out of the way of the beans. Pok shoulder would fall apart to shreds, altering the texture. And flavor would be much more mild even after you add more salt to compensate for the substitution.
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# ? May 4, 2015 04:54 |
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Would ends and pieces work for this, if I decide that I want to use bacon? I mean, I figure I'm going to be chopping them up anyway.
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# ? May 4, 2015 05:07 |
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When I buy bacon, I only buy ends and pieces. That's one of the reasons why.
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# ? May 4, 2015 05:13 |
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Crazyeyes posted:So I've tried making baked beans several times and the beans always come out hard and crunchy. What can affect beans cooking? These bastards sit on the heat for like 6 hours and they are the consistency of peanuts. I've tried a few different kinds of beans as well. You can just used canned/jarred beans if you want.
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# ? May 4, 2015 14:21 |
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Number 1 Sexy Dad posted:Don't salt them until a couple hours in. This is wives-tale advice, though. That's definitely a myth. Always salt the beans.
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# ? May 4, 2015 16:39 |
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Are bulk kidney beans something I should be able to find locally?
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# ? May 11, 2015 01:30 |
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22 Eargesplitten posted:Are bulk kidney beans something I should be able to find locally? Find a market that Hispanics visit frequently and live near. Go there and they will likely have bulk dried kidney beans among other fantastic products.
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# ? May 11, 2015 13:51 |
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Okay. That was my next step for trying locally, but I wasn't sure kidney beans were a Mexican food thing or if they would just have pinto and black.
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# ? May 11, 2015 15:49 |
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Where do you live? Eurogoon? USA? In Europe I've found the best place to get beans are immigrant run ethno shops.
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# ? May 11, 2015 18:10 |
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22 Eargesplitten posted:Okay. That was my next step for trying locally, but I wasn't sure kidney beans were a Mexican food thing or if they would just have pinto and black. Pretty much any ethnic market will have a wide variety of beans. Kidneys will be among them.
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# ? May 11, 2015 19:57 |
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I like to mix in some lime juice and Knorr Caldo De Tomate with my beans and rice to give it that "latin" kick!
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# ? May 11, 2015 20:38 |
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# ? Mar 28, 2024 09:59 |
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Does anyone know any good recipes for Ful Medames? It's basically a middle eastern/mediterranean beans dish. This schwarma place next to me makes them so tasty - they come in this rich and creamy sauce - all I can tell is that there are some vegetables (onion/peppers), lots of oil, probably lots of butter, and some spices. It tastes loving delicious.
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# ? May 20, 2015 23:00 |