red beans and rice
sf
Steve Pope
>http://oi51.tinypic.com/25he1d4.jpg
Pretty dissimilar to red beans and rice that I usually make...
I include a much larger fraction of celery/onion/bell pepper
and more liquid.
However, it looks pretty good.
Steve
sf
Thanks Steve. I didn't have any celery or bell pepper, so I didn't
use them. However, I used plenty of onion. I've been trying to
figure out what the finished product is supposed to look like.
Recipes seem to vary with the cook. I found a blog where it showed
"real" red beans & rice and the beans were the way *I* like them with
rice... totally disintegrated - one thick mess of bean "gravy". I
would have liked more *thick* liquid too, however this stuff was on
the stove for 4-5 hours and that was as mushy as they got. They were
technically cooked and we were hungry, so we ate.
IMO, red beans and rice is okay... but I like other beans better with
rice. Not sure if I'll do it again.
Thanks for the feedback!
itsjoannotjoann
>
>
Yes, the beans are supposed to be nice and soft with great 'gravy.'
To get that 'gravy' take out about a 1/2 or so of the beans and mash
them against the side of the pot and add them back and stir. It
doesn't look like you have much liquid and if you ever get to eat red
beans and rice prepared by someone else you'll be quite surprised at
how goooooood they are.
Ranée at Arabian Knits
<e33064ee-366f-4ba6...@i32g2000pri.googlegroups.com>,
sf <sf.u...@gmail.com> wrote:
> I found a blog where it showed
> "real" red beans & rice and the beans were the way *I* like them with
> rice... totally disintegrated - one thick mess of bean "gravy". I
> would have liked more *thick* liquid too, however this stuff was on
> the stove for 4-5 hours and that was as mushy as they got. They were
> technically cooked and we were hungry, so we ate.
>
> IMO, red beans and rice is okay... but I like other beans better with
> rice. Not sure if I'll do it again.
If you like them disintegrated, you probably won't like mine, but I
think I've posted my version of them before:
Red Beans & Rice
1 pound dry small red beans (I usually use pinquitos)
2 pounds meaty ham hocks or smoked pork chops (if you are using smoked
pork chops, don't use the bacon below, just saute the vegetables in
bacon drippings or butter or oil)
1 tablespoon dried oregano
1 1/2 teaspoons dried thyme or 3 to 4 sprigs fresh
1 bay leaf
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
water, to cover by a couple inches
1/2 pound bacon, chopped
1 large onion, chopped
6 cloves garlic, minced
6 ribs celery, chopped
2 bell peppers, chopped
1 tablespoon Worcestershire sauce
hot sauce (we use Frank's Chili Lime and at least a couple tablespoons)
salt and pepper to taste
Cooked white or brown rice (from about 3 cups raw rice)
Scallions, finely chopped
Hot pepper vinegar
Place dried beans in a large bowl and cover them with cold water by a
couple of inches. Let soak for 8 hours or overnight. (If you have fresh
beans, you only need to soak them about 2-3 hours) Drain.
Place beans, ham hocks, herbs and spices, and water in a large pot and
bring to a boil. Reduce to a simmer and cover, simmer for 1 1/2 hours or
until beans are tender.
Remove ham shanks (or smoked pork chops) from the pot to a dish. Let
cool slightly then shred the meat away from the bones. Return the meat
back to the pot.
Heat bacon over medium heat to render out some of the fat and begin to
brown it. Add onion, celery, peppers and garlic and cook until they
begin to soften and wilt. Add bacon, vegetables and worcestershire sauce
to beans (yes, the fat, too). Cover and cook for another hour or until
the mixture gets thick. Season to taste with hot sauce, salt and pepper.
Serve over rice, with sliced scallions and hot pepper vinegar to taste.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
sf
I allowed that to happen because it wasn't thick enough yet. After I
fed us, I added a little more liquid and let it cook more. Not sure
how long it cooked... 30-60 minutes, but the next time I looked at it,
it was almost perfect - lots of thick gravy, with whole beans. I
wouldn't have complained if it had been that way when we wanted to
eat!
> and if you ever get to eat red
> beans and rice prepared by someone else you'll be quite surprised at
> how goooooood they are.
If I ever do, I hope to be pleasantly surprised! We'll tour the South
one of these days, so I'm sure I'll be presented with lots of
opportunities to order at in a restaurant in the future.
:)
sf
<arabia...@gmail.com> wrote:
> 1 pound dry small red beans (I usually use pinquitos)
I didn't like the flavor of those "small red beans". They were too
much like kidney beans for me, so thanks for the suggestion. I'm not
familiar with pinquitos other than seeing the word in print. Haven't
noticed them on a shelf, but I'll keep an eye out for them. Are they
easily found, like pintos, or are they like mayakoba where only one
small discount chain carries them (at least around here)? I finally
found those in a gigantic bag at Smart & Final - but didn't buy them
because it was enough to last the rest of my life.
Virginia Tadrzynski
"sf" <s...@geemail.com> wrote in message
news:pe9sd61648qgktfjm...@4ax.com...
brown unsmoked anduoille (I know, it's spelled wrong) sausage in
butter...remove from pan and brown the trinity in the leavings.....add this
to the red beans and rice as well as the sausage and have an all-in-one
meal.
-ginny
sf
<ta...@ptd.net> wrote:
>
> "sf" <s...@geemail.com> wrote in message
> news:pe9sd61648qgktfjm...@4ax.com...
> >
> > Did I beat ya to it, nb?
> >
> > http://oi51.tinypic.com/25he1d4.jpg
> >
>
>
>
> brown unsmoked anduoille (I know, it's spelled wrong) sausage in
> butter...remove from pan and brown the trinity in the leavings.....add this
> to the red beans and rice as well as the sausage and have an all-in-one
> meal.
I put andouille in the beans, but didn't brown it on purpose - mainly
because no recipe I found said to do that. I even discussed (with
hubby) how I wouldn't brown the sausage prior to cooking, so it wasn't
an accident. Is browning the sausage one of those unwritten rules of
red beans and rice? :) Not browning it went against my better
judgment... but I live in California and we like everything to have a
tan, so what do I know?
ImStillMags
Here's my recipe. I don't brown the andouille either.
http://www.hizzoners.com/recipes/lunch-specials/137-new-orleans-red-beans-a-rice
notbob
>
> Did I beat ya to it, nb?
>
> http://oi51.tinypic.com/25he1d4.jpg
To the pic? I'd hafta say yes.
Is that a dish you made? If so, I will say it looks great. I've yet
to pull off that dish to my satisfaction. You gotta a recipe? You
know I respect your opinion, yer carrot cake being right up there with
illegal drugs. ;)
nb
notbob
> 1/2 teaspoon chipotle powder
> hot sauce (we use Frank's Chili Lime and at least a couple tablespoons)
> Hot pepper vinegar
Basically, love yer recipe, all except for the chipotle! Not only
does chipotle not belong in cajun cuisine, but I pretty much despise
it. Otherwise, a keeper.
nb
sf
Not that I think chipotle is hot, but it's probably there for what
little heat it has and mostly the smoke. From what I've read tasso is
pretty heavily smoked, so maybe chipotle is another way to get that
smoky flavor into the beans without resorting to liquid smoke.
notbob
> Not that I think chipotle is hot, but it's probably there for what
> little heat it has and mostly the smoke. From what I've read tasso is
> pretty heavily smoked, so maybe chipotle is another way to get that
> smoky flavor into the beans without resorting to liquid smoke.
I have nothing against smoked flavor. I like tasso. I like many
smoked items. It's jes that I don't like Mexican smoked jalapenos
....chipotle! Jes a personal thing. I'm very slowly acquiring a
taste for chipotle, Tabasco's version being acceptable. But, for the
most part, I consider chipotle anything one step below ashtray fond!
nb
Steve Pope
>On Nov 12, 9:56 pm, spop...@speedymail.org (Steve Pope) wrote:
>> Pretty dissimilar to red beans and rice that I usually make...
>> I include a much larger fraction of celery/onion/bell pepper
>> and more liquid.
>> However, it looks pretty good.
>Thanks Steve. I didn't have any celery or bell pepper, so I didn't
>use them. However, I used plenty of onion. I've been trying to
>figure out what the finished product is supposed to look like.
Well, in my thinking for it to be distinctively "red beans and rice"
it needs the trilogy of celery/onion/bell pepper, but obvsioulsy
one can make a great-tasting bean dish without this.
It does look like you got hold of actual "small red beans".
As far as the liquid fraction goes, I have not uses a bean-mashing
approach. I just use vegetable stock, and thicken it with a little
file'. (Almost always I cook then fully drain beans, before making
bean stews of any sort, including this one.)
>Recipes seem to vary with the cook. I found a blog where it showed
>"real" red beans & rice and the beans were the way *I* like them with
>rice... totally disintegrated - one thick mess of bean "gravy". I
>would have liked more *thick* liquid too, however this stuff was on
>the stove for 4-5 hours and that was as mushy as they got. They were
>technically cooked and we were hungry, so we ate.
Perhaps something in the broth arrested the beans from cooking more.
They look quite intact. Many ingredients will stop beans from cooking.
>IMO, red beans and rice is okay... but I like other beans better with
>rice. Not sure if I'll do it again.
I'd recommend giving it another shot with the full "trilogy", because
I do think there is something subtle going on with the flavors
of those particular vegetable ingredients and that of the small red beans
that works really well. Opinions will vary on this, but the combination
of those four ingredients (small red bean, celery, onion, bell pepper)
is a constant across many recipes.
Steve
sf
<sitar...@gmail.com> wrote:
> Here's my recipe. I don't brown the andouille either.
>
> http://www.hizzoners.com/recipes/lunch-specials/137-new-orleans-red-beans-a-rice
Thanks, I generally have a ham hock in the freezer.
sf
I didn't print out that recipe, nb... so I'm not sure where it came
from. It was pretty elaborate for what's supposed to be a simple
meal. I'm looking at the hizzhonor recipe for next time, although
with the exception of bell pepper and andouille it's pretty much the
way I cook all my other beans - but hey, *I* like my beans! LOL
sf
Never tasted tasso, wouldn't even know where to find it, but I can't
say that I disagree with you about chipotle. I think the smoke of
chipotle has overpowered every food I've tasted it in (no matter if
I've made the food or a restaurant has) and the aura escapes me too.
sf
(Steve Pope) wrote:
> sf <sf.u...@gmail.com> wrote:
>
> >On Nov 12, 9:56 pm, spop...@speedymail.org (Steve Pope) wrote:
>
> >> Pretty dissimilar to red beans and rice that I usually make...
> >> I include a much larger fraction of celery/onion/bell pepper
> >> and more liquid.
>
> >> However, it looks pretty good.
>
> >Thanks Steve. I didn't have any celery or bell pepper, so I didn't
> >use them. However, I used plenty of onion. I've been trying to
> >figure out what the finished product is supposed to look like.
>
> Well, in my thinking for it to be distinctively "red beans and rice"
> it needs the trilogy of celery/onion/bell pepper, but obvsioulsy
> one can make a great-tasting bean dish without this.
My criteria is the beans. They *must* be red. :)
>
> It does look like you got hold of actual "small red beans".
That's what the bag said. ;)
>
> As far as the liquid fraction goes, I have not uses a bean-mashing
> approach. I just use vegetable stock, and thicken it with a little
> file'. (Almost always I cook then fully drain beans, before making
> bean stews of any sort, including this one.)
I don't think I saw a single recipe that called for filé. I have it
on hand, so that's not something I need to pick up at the store.
>
> >Recipes seem to vary with the cook. I found a blog where it showed
> >"real" red beans & rice and the beans were the way *I* like them with
> >rice... totally disintegrated - one thick mess of bean "gravy". I
> >would have liked more *thick* liquid too, however this stuff was on
> >the stove for 4-5 hours and that was as mushy as they got. They were
> >technically cooked and we were hungry, so we ate.
>
> Perhaps something in the broth arrested the beans from cooking more.
> They look quite intact. Many ingredients will stop beans from cooking.
>
No idea, it was Swanson's chicken broth. I added water to it after
dinner and kept cooking the remainder. An extra 30-60 minutes
produced the kind of sauce I wanted.
> >IMO, red beans and rice is okay... but I like other beans better with
> >rice. Not sure if I'll do it again.
>
> I'd recommend giving it another shot with the full "trilogy", because
> I do think there is something subtle going on with the flavors
> of those particular vegetable ingredients and that of the small red beans
> that works really well. Opinions will vary on this, but the combination
> of those four ingredients (small red bean, celery, onion, bell pepper)
> is a constant across many recipes.
>
Many, but not all. I'll give it a shot sometime when I have all three
on hand. I (almost) never use celery and the days of buying a stalk
or two are gone, so it may be a long time - or maybe not. Christmas
is coming and I like to stuff celery with a mixture of cream cheese,
dried cranberry and walnuts, so I'll have it on hand in December.
Chemiker
I agree about the ingredients. I went to Tulane and practically
existed on RBR, made with andouille. (I was NOT rich).
I worked on RBR for over 10 years before I discovered that the taste I
was missing was minced celery. Steve calls for the trinity, and I
can't fault that. But try a bit of minced celery with it.
Also, this was a Washing-day (Monday) dish, as one could use the
leftover Sunday ham and let it cook all day while the women were
washing the clothes.
Ergo: It must taste of ham, or something similar. I use tasso and/or
picklemeat (a Cajun thing). Maybe w/some andouille. PLus Goya's ham
flavoring.
I will not vote on whether this is Cajun or Creole. Typically, Creole
cooking was much more elegant than Cajun, so, if I HAD to vote, I'd go
with cajun.
ALso, the beans must be slightly overcooked, and some of them smashed
into a paste to make the dish more creamy, with either water or broth
to add liquid.
Serving over rice is OK. Up the the cook whether the sausage is diced
or cut into rounds or served as links on the platter.
Pass the hot sauce!
Alex
For more: see: http://www.gumbopages.com/food/basics/
If you are fortunate enough to own a copy of the Times-Picayune 100th
anniv. eddition of their food page, you will find this dish given
rather short shrift. Creole cooking was excellent and remains so to
this day.
Steve Pope
>On Sat, 13 Nov 2010 19:20:40 +0000 (UTC), spo...@speedymail.org
>(Steve Pope) wrote:
>> Well, in my thinking for it to be distinctively "red beans and rice"
>> it needs the trilogy of celery/onion/bell pepper, but obvsioulsy
>> one can make a great-tasting bean dish without this.
>My criteria is the beans. They *must* be red. :)
>> It does look like you got hold of actual "small red beans".
>That's what the bag said. ;)
>> As far as the liquid fraction goes, I have not uses a bean-mashing
>> approach. I just use vegetable stock, and thicken it with a little
>> file'. (Almost always I cook then fully drain beans, before making
>> bean stews of any sort, including this one.)
>I don't think I saw a single recipe that called for filé. I
That's right, I have not seen this in a recipe either. But it
makes perfect sense to me. I add a little to the beans, and
then sprinkle more on top when serving. So far, no complaints.
>> Perhaps something in the broth arrested the beans from cooking more.
>> They look quite intact. Many ingredients will stop beans from cooking.
>No idea, it was Swanson's chicken broth. I added water to it after
>dinner and kept cooking the remainder. An extra 30-60 minutes
>produced the kind of sauce I wanted.
I've never used chicken broth.
>> I'd recommend giving it another shot with the full "trilogy", because
>> I do think there is something subtle going on with the flavors
>> of those particular vegetable ingredients and that of the small red beans
>> that works really well. Opinions will vary on this, but the combination
>> of those four ingredients (small red bean, celery, onion, bell pepper)
>> is a constant across many recipes.
>Many, but not all. I'll give it a shot sometime when I have all three
>on hand. I (almost) never use celery and the days of buying a stalk
>or two are gone, so it may be a long time - or maybe not.
You may want to try some locally grown celery... it can be far
more flavorful than the supermarket stuff.
We have had dinner guests say, "Wow! This is amazing celery!".
Steve
sf
(Steve Pope) wrote:
> I've never used chicken broth.
It gives good flavor to beans, and doesn't scream chicken. I would
have used vegetable broth if I had any but I just had chicken, so I
used what I had.
notbob
> It gives good flavor to beans, and doesn't scream chicken. I would
> have used vegetable broth if I had any but I just had chicken, so I
> used what I had.
Yep.
Good chkn stock can never hurt. I've got several portions in the
freezer. I see a bean dish in my futere.
nb ...on chat
Ranée at Arabian Knits
sf <s...@geemail.com> wrote:
It's in there because we like it. I made no claim to authenticity,
only that it was the recipe I used that we liked. :-)
Ranée at Arabian Knits
sf <s...@geemail.com> wrote:
> On Fri, 12 Nov 2010 22:49:59 -0800, Ranée at Arabian Knits
> <arabia...@gmail.com> wrote:
>
> > 1 pound dry small red beans (I usually use pinquitos)
>
> I didn't like the flavor of those "small red beans". They were too
> much like kidney beans for me, so thanks for the suggestion.
I order mine in bulk once or twice a year. I plan on growing some
next year. I wouldn't use cranberry beans for this. We just cooked
some rio zappe beans that were really good and would provide the color.
Here is a list of red beans that might work, but I don't know how easily
found they are: Hidatsa red, ed peanut, Jesse Fisk, Good Mother
Stallard, red valentine, Low's champion, amethyst, pink pearl. I don't
particularly care for kidney beans myself, but can live with the small
red beans. Pintos would probably work, but they are the wrong color. I
really do prefer the pinquitos, so if you can find them, I'd give them a
shot.
Steve Pope
> sf <s...@geemail.com> wrote:
>> On Fri, 12 Nov 2010 22:49:59 -0800, Ran�e at Arabian Knits
>> > 1 pound dry small red beans (I usually use pinquitos)
>> I didn't like the flavor of those "small red beans". They were too
>> much like kidney beans for me, so thanks for the suggestion.
>I order mine in bulk once or twice a year. I plan on growing some
>next year. I wouldn't use cranberry beans for this. We just cooked
>some rio zappe beans that were really good and would provide the color.
>Here is a list of red beans that might work, but I don't know how easily
>found they are: Hidatsa red, ed peanut, Jesse Fisk, Good Mother
>Stallard, red valentine, Low's champion, amethyst, pink pearl. I don't
>particularly care for kidney beans myself, but can live with the small
>red beans. Pintos would probably work, but they are the wrong color. I
>really do prefer the pinquitos, so if you can find them, I'd give them a
>shot.
I love pinquito beans, but I use them in different preparations than I
would use small reds in. They are the best (possibly the only) bean
that I like to use in enchiladas.
That I have access to, they are much more expensive than small reds
also.
Steve
sf
<arabia...@gmail.com> wrote:
> In article <rontd65k8bjolh59h...@4ax.com>,
> sf <s...@geemail.com> wrote:
>
> > On Sat, 13 Nov 2010 17:45:24 GMT, notbob <not...@nothome.com> wrote:
> >
> > > On 2010-11-13, Ranée at Arabian Knits <arabia...@gmail.com> wrote:
> > >
> > > > 1/2 teaspoon chipotle powder
> > >
> > > > hot sauce (we use Frank's Chili Lime and at least a couple tablespoons)
> > >
> > > > Hot pepper vinegar
> > >
> > > Basically, love yer recipe, all except for the chipotle! Not only
> > > does chipotle not belong in cajun cuisine, but I pretty much despise
> > > it. Otherwise, a keeper.
> > >
> > Not that I think chipotle is hot, but it's probably there for what
> > little heat it has and mostly the smoke. From what I've read tasso is
> > pretty heavily smoked, so maybe chipotle is another way to get that
> > smoky flavor into the beans without resorting to liquid smoke.
>
> It's in there because we like it. I made no claim to authenticity,
> only that it was the recipe I used that we liked. :-)
>
NP: I assumed you liked it. :)
I've never used chipotle powder, just canned. Haven't ever seen
powder, in fact. Don't know which kind of chipotle used in
restaurants is, but it's as strong as the canned is. Maybe the
smokiness in powder isn't as strong as in the canned version. I
dunno.
Question: Do you have a choice? Can you buy tasso? I assumed that
you used chipotle as a tasso substitute.
sf
<arabia...@gmail.com> wrote:
> In article <gs8td6tp1fsls8e58...@4ax.com>,
> sf <s...@geemail.com> wrote:
>
> > On Fri, 12 Nov 2010 22:49:59 -0800, Ranée at Arabian Knits
> > <arabia...@gmail.com> wrote:
> >
> > > 1 pound dry small red beans (I usually use pinquitos)
> >
> > I didn't like the flavor of those "small red beans". They were too
> > much like kidney beans for me, so thanks for the suggestion.
>
> I order mine in bulk once or twice a year. I plan on growing some
> next year. I wouldn't use cranberry beans for this. We just cooked
> some rio zappe beans that were really good and would provide the color.
> Here is a list of red beans that might work, but I don't know how easily
> found they are: Hidatsa red, ed peanut, Jesse Fisk, Good Mother
> Stallard, red valentine, Low's champion, amethyst, pink pearl. I don't
> particularly care for kidney beans myself, but can live with the small
> red beans. Pintos would probably work, but they are the wrong color. I
> really do prefer the pinquitos, so if you can find them, I'd give them a
> shot.
>
Holy cow, Ranee! You are the queen of beans I've never heard of!!!
Thanks for confirming that pinquito isn't a common shelf item and I
agree that pinto is the *wrong* color for *red* beans and rice. LOL
:)
sf
(Steve Pope) wrote:
> I love pinquito beans
Where do you buy your pinquitos, Steve?
Steve Pope
>On Sun, 14 Nov 2010 07:19:39 +0000 (UTC), spo...@speedymail.org
>> I love pinquito beans
>Where do you buy your pinquitos, Steve?
The Pasta Shop in Berkeley sells Phipp's Ranch pinquito beans
for some ungodly amount of money like $6 for a one-pound bag.
The price is somewhat less if you mail order them from Phipp's,
but then you must pay shipping.
I find pinquitos to be a uniquely tasty bean so despite these prices
I spring for them maybe a couple times a year.
Steve
sf
(Steve Pope) wrote:
> sf <sf.u...@gmail.com> wrote:
>
> >On Sun, 14 Nov 2010 07:19:39 +0000 (UTC), spo...@speedymail.org
>
> >> I love pinquito beans
>
> >Where do you buy your pinquitos, Steve?
>
> The Pasta Shop in Berkeley sells Phipp's Ranch pinquito beans
> for some ungodly amount of money like $6 for a one-pound bag.
> The price is somewhat less if you mail order them from Phipp's,
> but then you must pay shipping.
>
Thanks for the info, Steve. I'll keep The Pasta Shop in mind, didn't
know they've branched into selling beans! If I don't find them on
this side of the Bay, I'll go over there for them and make it a Girl's
Day Out.
>
> I find pinquitos to be a uniquely tasty bean so despite these prices
> I spring for them maybe a couple times a year.
I'll probably like them too. I like most beans. I currently have
some Vaquero beans that I've been hoping to run across a recipe for.
They were $5 a pound. Guess I just need be a little more proactive
and Google some recipes. Now that the weather is more conducive to
bean cooking, I will.
sf
wrote:
> My _personal_ preference for beans is ham stock, but I'm flexible! <g>
I understand, but I never have that on hand and if I ever had any it
would just go down the drain because I have no place to store it.
That's why I use a hock with beans. :)
sf
>
> On 13-Nov-2010, spo...@speedymail.org (Steve Pope) wrote:
>
> > it needs the trilogy of celery/onion/bell pepper,
> <snip>
> > I'd recommend giving it another shot with the full "trilogy"
> <more snipe>
>
> Actually, it's trinity, not trilogy.
I'm pretty sure he knew that and meant to say trilogy or maybe he
experienced a brain cramp at the time and couldn't remember the
correct word. Hence the quote marks either way, because he knew
"trilogy" was the wrong word.
Brooklyn1
Otherwise known as an off-teleprompter obominationism.
Bob Terwilliger
>> it needs the trilogy of celery/onion/bell pepper,
><snip>
>> I'd recommend giving it another shot with the full "trilogy"
> <more snipe>
>
> Actually, it's trinity, not trilogy.
"l, not -l" is right; it's "n, not l".
Bob
blake murphy
chipotle powder is great in a bloody mary, but i suppose the chipotle
tabasco would be as well. (i use both the powder and the standard
tabasco.)
your pal,
blake
Steve Pope
>On 13-Nov-2010, spo...@speedymail.org (Steve Pope) wrote:
>> it needs the trilogy of celery/onion/bell pepper,
><snip>
>> I'd recommend giving it another shot with the full "trilogy"
><more snipe>
>Actually, it's trinity, not trilogy.
Thanks.
Steve
blake murphy
> On Sat, 13 Nov 2010 21:24:43 -0800, Ran�e at Arabian Knits
> <arabia...@gmail.com> wrote:
>
>> In article <rontd65k8bjolh59h...@4ax.com>,
>> sf <s...@geemail.com> wrote:
>>> Not that I think chipotle is hot, but it's probably there for what
>>> little heat it has and mostly the smoke. From what I've read tasso is
>>> pretty heavily smoked, so maybe chipotle is another way to get that
>>> smoky flavor into the beans without resorting to liquid smoke.
>>
>> It's in there because we like it. I made no claim to authenticity,
>> only that it was the recipe I used that we liked. :-)
>>
>
> NP: I assumed you liked it. :)
>
> I've never used chipotle powder, just canned. Haven't ever seen
> powder, in fact. Don't know which kind of chipotle used in
> restaurants is, but it's as strong as the canned is. Maybe the
> smokiness in powder isn't as strong as in the canned version. I
> dunno.
penzeys has the powder if you'd care to try it.
your pal,
blake
Chemiker
>On Sun, 14 Nov 2010 04:03:25 -0600, Omelet <ompo...@gmail.com>
>wrote:
>
>> My _personal_ preference for beans is ham stock, but I'm flexible! <g>
>
>I understand, but I never have that on hand and if I ever had any it
>would just go down the drain because I have no place to store it.
>That's why I use a hock with beans. :)
Hock works fine, if you have good smoked hocks. Just got back from E.
Texas and brought back a few bunches of collards and smoked hocks. Not
available (the hocks) where I am.
BUT! Go the the international/hispanic (whichever) aisle in your
supermarket and look at the Goya seasonings. The one labeled Jamon is
a ham essence and works quite well and doesn't have the salt of the
ham essence pastes you can buy. It's a staple in my kitchen. Use *not*
in place of, but *in addition to* your hocks.
HTH
Alex, making some sally lunn and buttermilk bread, and a mess of
greens. Szekely gulyas later today.
sf
<prussia...@verizon.net> wrote:
> BUT! Go the the international/hispanic (whichever) aisle in your
> supermarket and look at the Goya seasonings. The one labeled Jamon is
> a ham essence and works quite well and doesn't have the salt of the
> ham essence pastes you can buy. It's a staple in my kitchen. Use *not*
> in place of, but *in addition to* your hocks.
I'll see if we have it out here. I've never paid attention to
anything like that thinking it would be salty. Thanks for noting
there is no salt.
gloria.p
I've heard celery/onion/bell pepper called the trinity
in Cajun/Creole cooking, but I've also seen the combination of
celery/onion/carrot as a base in other cuisine. Does it have
a specific name also?
gloria p
Christine Dabney
wrote:
>I've heard celery/onion/bell pepper called the trinity
>in Cajun/Creole cooking, but I've also seen the combination of
>celery/onion/carrot as a base in other cuisine. Does it have
>a specific name also?
>
>gloria p
I am thinking of the term sofrito, but that might not be it.
Christine
--
http://nightstirrings.blogspot.com
Victor Sack
> I've heard celery/onion/bell pepper called the trinity
> in Cajun/Creole cooking, but I've also seen the combination of
> celery/onion/carrot as a base in other cuisine. Does it have
> a specific name also?
"Mirepoix", "matignon", or "soffritto". The first two are French, the
third is Italian (and not to be confused with the Spanish/Hispanic
"sofrito").
Victor
gloria.p
> On 14-Nov-2010, "gloria.p" <gpue...@comcast.net> wrote:
>
>> I've heard celery/onion/bell pepper called the trinity
>> in Cajun/Creole cooking, but I've also seen the combination of
>> celery/onion/carrot as a base in other cuisine. Does it have
>> a specific name also?
>>
>> gloria p
>
>
>
Of course. I had a brain lapse. And even when I first saw
the word, I thought "Wait, poix = peas, no?"
Damn, getting older isn't for sissies.
gloria p
Steve Pope
>On Sun, 14 Nov 2010 07:34:19 -0800, sf <s...@geemail.com> wrote:
>>On Sun, 14 Nov 2010 13:18:55 GMT, "l, not -l" <lal...@cujo.com> wrote:
>>> On 13-Nov-2010, spo...@speedymail.org (Steve Pope) wrote:
>>> > it needs the trilogy of celery/onion/bell pepper,
>>> Actually, it's trinity, not trilogy.
>>I'm pretty sure he knew that and meant to say trilogy or maybe he
>>experienced a brain cramp at the time and couldn't remember the
>>correct word. Hence the quote marks either way, because he knew
>>"trilogy" was the wrong word.
>Otherwise known as an off-teleprompter obominationism.
Actually I was avoiding Roman Catholic references since the newest lamer
Pope has recently gone to Barcelona, insulting gays and glorifying
rightist priests who supported General Franco.
Steve
Steve Pope
Steve Pope
> sf <s...@geemail.com> wrote:
>> On Sat, 13 Nov 2010 23:28:49 +0000 (UTC), spo...@speedymail.org
> > I've never used chicken broth.
>> It gives good flavor to beans, and doesn't scream chicken.
>IMHO there is never anything wrong with chicken stock/broth. :-) Makes
>a good base for anything you want as it's pretty neutral.
Gack. Chicken broth. Gack!
It's only "neutral" if everything you've been eating has been
made with chicken broth and you don't notice it. Gack!
Steve
sf
Maybe you could use "triumvirate" instead of trilogy.
Ranée at Arabian Knits
sf <s...@geemail.com> wrote:
> Question: Do you have a choice? Can you buy tasso? I assumed that
> you used chipotle as a tasso substitute.
I have no idea if I can get tasso. I've never looked for it. I
don't think I've knowingly eaten it, actually.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Ranée at Arabian Knits
sf <s...@geemail.com> wrote:
> On Sat, 13 Nov 2010 21:30:18 -0800, Ranée at Arabian Knits
> <arabia...@gmail.com> wrote:
>
> > In article <gs8td6tp1fsls8e58...@4ax.com>,
> > sf <s...@geemail.com> wrote:
> >
> > > On Fri, 12 Nov 2010 22:49:59 -0800, Ranée at Arabian Knits
> > > <arabia...@gmail.com> wrote:
> > >
> > > > 1 pound dry small red beans (I usually use pinquitos)
> > >
> > > I didn't like the flavor of those "small red beans". They were too
> > > much like kidney beans for me, so thanks for the suggestion.
> >
> > I order mine in bulk once or twice a year. I plan on growing some
> > next year. I wouldn't use cranberry beans for this. We just cooked
> > some rio zappe beans that were really good and would provide the color.
> > Here is a list of red beans that might work, but I don't know how easily
> > found they are: Hidatsa red, red peanut, Jesse Fisk, Good Mother
> > Stallard, red valentine, Low's champion, amethyst, pink pearl. I don't
> > particularly care for kidney beans myself, but can live with the small
> > red beans. Pintos would probably work, but they are the wrong color. I
> > really do prefer the pinquitos, so if you can find them, I'd give them a
> > shot.
> >
>
> Holy cow, Ranee! You are the queen of beans I've never heard of!!!
> Thanks for confirming that pinquito isn't a common shelf item and I
> agree that pinto is the *wrong* color for *red* beans and rice. LOL
>
> :)
I love beans. We try lots of different kinds. Mostly we cook with
bolitas, black beans, garbanzos, pinquitos, favas and cannelini, though
we use a whole lot more than, those are our staples. Pintos turn kind
of pink when cooked, so you might get away with that in the dish...
Steve Pope
> I love beans. We try lots of different kinds. Mostly we cook with
> bolitas, black beans, garbanzos, pinquitos, favas and cannelini, though
> we use a whole lot more than, those are our staples.
Most frequently we use garbanzos, favas, blackeye peas and various lentils
for old world varieties; then pintos, white/cannelini, and small reds for
new world varieties. I'm also happy with kidney beans but my dining
partner, no so much.
After the discussion here I looked for pinquitos at the store today,
but no dice.
Steve
sf
<arabia...@gmail.com> wrote:
> In article <h95vd6hgurp2rt0vf...@4ax.com>,
> sf <s...@geemail.com> wrote:
>
> > Question: Do you have a choice? Can you buy tasso? I assumed that
> > you used chipotle as a tasso substitute.
>
> I have no idea if I can get tasso. I've never looked for it. I
> don't think I've knowingly eaten it, actually.
>
Do you do much bbq and/or smoking? It seems to be something you can
make yourself fairly easily if you have the right equipment.
Tangentially (thanks for reminding me of that word, steve pope), if
you ever decide to make tasso... you could make your own andouille at
the same time and it will be better than most commercial products.
gloria.p
> On Mon, 15 Nov 2010 03:30:56 +0000 (UTC), spo...@speedymail.org
> (Steve Pope) wrote:
>
>> Brooklyn1 <Gravesend1> wrote:
>>
>>> On Sun, 14 Nov 2010 07:34:19 -0800, sf <s...@geemail.com> wrote:
>>>> On Sun, 14 Nov 2010 13:18:55 GMT, "l, not -l" <lal...@cujo.com> wrote:
>>>>> On 13-Nov-2010, spo...@speedymail.org (Steve Pope) wrote:
>>>>>> it needs the trilogy of celery/onion/bell pepper,
>>>>> Actually, it's trinity, not trilogy.
>>
> Maybe you could use "triumvirate" instead of trilogy.
>
Or "troika"?
gloria p
sf
wrote:
Is that Russian? I'd have to look it up.
notbob
>
> Did I beat ya to it, nb?
>
> http://oi51.tinypic.com/25he1d4.jpg
I don't have any dried red beans, but I have some canned red beans,
which I didn't buy. Can I add some andouille sausage, sauted trinity,
and creole seasoning and put over rice, it will that be a waste of
time?
I've never made RBAR, but like Popeye's over salted version.
nb
sf
If it says "small red bean" on the label, that's what you want. Use
canned to save yourself soaking and cooking time. I would think that
you should give it some time in the pot anyway to meld all the flavors
together and break down some of the beans (recipes call that
"creamy"). You should get a good idea from it about if you want to
try making RBAR again (or not) using dried beans.
BTW: I found Pinquintos in a can and bought some. I'll try that and
decide if they're worth it to hunt for the beans or just wait to
stumble across them sometime. I'll see them eventually. Mayacoba
beans turned out to be sold in gigantic bags at Smart & Final. I
still haven't seen them in smaller bags at a regular grocery store.
I also bought a couple of cans of something called Santa Fe Recipe,
which S&W says is pinto beans, small red beans, yellow kernel corn and
diced onion in a southwestern sauce. I'll try that with the ribs.
The Cook
>
>Did I beat ya to it, nb?
>
>http://oi51.tinypic.com/25he1d4.jpg
Here is the recipe originally posted by Art Simon.
* Exported from MasterCook *
Red Beans and Rice
Recipe By :Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red kidney beans -- dried
2 cups onion -- chopped
1/2 cup celery -- chopped
5 cloves garlic
1/2 cup green onion -- chopped
1/4 cup parsley -- chopped
1 teaspoon salt
1/4 teaspoon black pepper -- ground
1/4 teaspoon cayenne pepper -- ground
3 cups rice -- cooked
Wash and pick over the beans. Place in a 4-quart casserole and cover
with 8 cups of water. Cover and soak overnight. Pour off the water and
replace with 4 cups of fresh water. Add onion, celery, garlic, green
onions and parsley. Cover and microwave on high 15 minutes or until
boiling. Then, stirring every half hour, microwave on medium (50% of
750
watts) for 1 1/2 to 2 hours. Add salt, black pepper and cayenne.
Source:
"Art Simon"
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 622 Calories; 2g Fat (2.3%
calories from fat); 25g Protein; 127g Carbohydrate; 14g Dietary Fiber;
0mg Cholesterol; 382mg Sodium. Exchanges: 8 Grain(Starch); 1 Lean
Meat; 1 Vegetable; 0 Fat.
Serving Ideas : Mash one cup of cooked beans and return to the
casserole to thicken the
beans. Serve over the cooked rice.
NOTES : Tried this one and it works. I use tasso as flavoring meat,
and serve
with
andouille sausage, baguettes and beer. Keep the Tabasco handy.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
sf
wrote:
>
> On 16-Nov-2010, notbob <not...@nothome.com> wrote:
>
> > I've never made RBAR, but like Popeye's over salted version.
> >
> > nb
>
> If you like Popeye's Red Beans and Rice, you might like Zatarain's boxed
> mix; just add one can of beans to it, otherwise it is really Rice with a
> Red Bean or Two.
Were you hinting that Zatarain's is salty?
blake murphy
the ratarains product tastes very much like popeye's to me:
<http://shop.zatarains.com/zatarains%AE-red-beans-rice-p-882.html?=>
it's pretty cheap.
your pal,
blake
Ranee at Arabian Knits
sf <s...@geemail.com> wrote:
> BTW: I found Pinquintos in a can and bought some. I'll try that and
> decide if they're worth it to hunt for the beans or just wait to
> stumble across them sometime.
I've _never_ seen them in a can. What brand was it?
sf
<arabia...@gmail.com> wrote:
> In article <3mo5e6lu2a9i37vd3...@4ax.com>,
> sf <s...@geemail.com> wrote:
>
> > BTW: I found Pinquintos in a can and bought some. I'll try that and
> > decide if they're worth it to hunt for the beans or just wait to
> > stumble across them sometime.
>
> I've _never_ seen them in a can. What brand was it?
>
These are S&W (Premium).
Ranee at Arabian Knits
sf <s...@geemail.com> wrote:
Hmmmm. We get S & W beans here, I'm surprised I've never seen them.
I'll have to ask.
J. Clarke
Restaurant near me used to serve quite nice corn chowder. Everybody I
knew who ate there went there for the corn chowder. It was an all-you-
can-eat so I used to pig out on it. One day I took a taste and it
tasted, well, not like corn chowder. So I asked the waiter to taste,
she got the manager, he said "Oh, that's the chicken broth". About a
month later they went out of business.
Brooklyn1
>
>Restaurant near me used to serve quite nice corn chowder. Everybody I
>knew who ate there went there for the corn chowder. It was an all-you-
>can-eat so I used to pig out on it. One day I took a taste and it
>tasted, well, not like corn chowder. So I asked the waiter to taste,
>she got the manager, he said "Oh, that's the chicken broth". About a
>month later they went out of business.
Makes not a whit of sense... unless one is catering to vegetarians
there's no reason not to use chicken stock for corn chowder... had to
have been some other reason they went out of business.
http://www.kitchendaily.com/recipe/hearty-shrimp-and-corn-chowder-82865
Steve Pope
>"J. Clarke" wrote:
>>Restaurant near me used to serve quite nice corn chowder. Everybody I
>>knew who ate there went there for the corn chowder. It was an all-you-
>>can-eat so I used to pig out on it. One day I took a taste and it
>>tasted, well, not like corn chowder. So I asked the waiter to taste,
>>she got the manager, he said "Oh, that's the chicken broth". About a
>>month later they went out of business.
>Makes not a whit of sense... unless one is catering to vegetarians
>there's no reason not to use chicken stock for corn chowder... had to
>have been some other reason they went out of business.
CAFO chickens are enough reason not to use it.
Steve
J. Clarke
In this particular case if it was the chicken broth then it was WWII
surplus. I mean it didn't tast fowl, it tasted _foul_.