|
S |
M |
T |
W |
T |
F |
S |
|
|
|
|
|
|
|
1
|
|
2
|
3
|
4
|
5
|
6
|
7
|
8
|
|
9
|
10
|
11
|
12
|
13
|
14
|
15
|
|
16
|
17
|
18
|
19
|
20
|
21
|
22
|
|
23
|
24
|
25
|
26
|
27
|
28
|
29
|
|
30
|
31
|
|
|
|
|
|
|
|
38 members (beano1, Ron A., Irishguy, kyles, outdoorguy88, jacannon, MoeBuck, StateLine, MikeP, 000buck, Fbw93, cartervj, Narrow Gap, Skullworks, wareagle22, Obsession, PikeRoadHunter, AUjerbear, Josh3, MCW, BPI, Young20, 3Gs, 7mmSTW, mopar, Bama-66, fur_n_feathers, mjs14, janiemae, Fishminer91, gobblebox, gregnbc, 6 invisible),
749
guests, and
0
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
|
Joined: Nov 2002
Posts: 7,039 Likes: 5
14 point
|
|
14 point
Joined: Nov 2002
Posts: 7,039 Likes: 5 |
Let’s here your recipes.
Last edited by Snuffy; 03/14/18 01:35 PM.
If you always do what you've always done you always get what you've always got
|
|
|
|
|
Joined: Jan 2011
Posts: 10,055 Likes: 1
Booner
|
|
Booner
Joined: Jan 2011
Posts: 10,055 Likes: 1 |
Sautee onion and Conecuh in pan.
Open a can of Blue Runner Creole style beans.
Add onion and Conecuh, salt, pepper and Tony C's. Add water to desired consistency. Serve.
|
|
|
|
|
Joined: Aug 2014
Posts: 14,395 Likes: 4
Gary's Fluffer
|
|
Gary's Fluffer
Joined: Aug 2014
Posts: 14,395 Likes: 4 |
Sautee onion and Conecuh in pan.
Open a can of Blue Runner Creole style beans.
Add onion and Conecuh, salt, pepper and Tony C's. Add water to desired consistency. Serve. Yep. I can make me from scratch, but they're not that much better than blue runners, and it takes a whole lot more time. I like to add a little salt pepper and garlic powder to mine.
|
|
|
|
|
Joined: Nov 2002
Posts: 7,039 Likes: 5
14 point
|
|
14 point
Joined: Nov 2002
Posts: 7,039 Likes: 5 |
I like that sounds easy. Thanks.
If you always do what you've always done you always get what you've always got
|
|
|
|
|
Joined: Dec 2000
Posts: 435 Likes: 1
4 point
|
|
4 point
Joined: Dec 2000
Posts: 435 Likes: 1 |
here's mine and it is worth the effort
• 1 pound red kidney beans, dry
• 1 large onion, chopped
• 1 bell pepper, chopped
• 5 ribs celery, chopped
• As much garlic as you like, minced (I like lots, 5 or 6 cloves)
• 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
• 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
• 1/2 to 1 tsp. dried thyme leaves, crushed
• 1 or 2 bay leaves
• As many dashes Crystal hot sauce or Tabasco as you like, to taste
• A few dashes Worcestershire sauce
• Creole seasoning blend, to taste; OR,
o red pepper and black pepper to taste
• Salt to taste
It's not necessary to soak the beans overnight, but you can if you want to. If you do, drain the water and cover the beans with a double volume of fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about an hour, until the beans are tender but not falling apart.
While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. YIELD: 8 servings
Last edited by MCW; 03/19/18 02:48 PM.
|
|
|
|
|
Joined: Apr 2015
Posts: 56
spike
|
|
spike
Joined: Apr 2015
Posts: 56 |
Tried your recipe today. Turned out pretty good. I did add one can of diced tomatoes. I think I over boiled the beans. Some of them came apart. My wife liked it. My daughter didn’t even try it. She thought I was making Gumbo. That’s my next adventure. Thanks again.
|
|
|
|
|
Joined: Oct 2007
Posts: 2,968
10 point
|
|
10 point
Joined: Oct 2007
Posts: 2,968 |
This one has won a few Cajun cook-offs:
1# Dried Red Kidney Beans (Camelia Brand if possible)
3 Qts. Water
3 C. Chopped Onion
½ C. Chopped Bell Pepper
¼ C. Chopped Celery
1 C. Chopped Fresh Parsley
1 C. Chopped Green Onion
4 ea. Garlic Cloves
2 ea. Bay Leaves--large
¼ tsp. Cayenne Pepper
¼ tsp. Tabasco Sauce
½ tsp. Black Pepper
1 Tbs. Worcestershire
½ C. Tomato Sauce
¼ tsp. Dried Oregano
¼ tsp. Dried Thyme
1# Smoked Sausage and/or Andouille
1# Ham Steak
Soak beans overnight in water. Combine the beans and water in a large pot. Bring to a boil. Reduce the heat and simmer for 45 min. While the beans are cooking, cut the sausage and ham into pieces that are easy to eat. Sear (caramelize) the meat with light oil. Add to the beans. Cook down the vegetables (no color,) and add to the beans. Add the remaining seasonings. Cook until beans become soft and creamy looking by keeping the beans at a mid-simmer and make sure to stir very often to prevent the beans from sticking to the bottom of the pot. As the beans begin to cook down and release their starches (creamy), you may have to lower the heat; however, if the beans are still hard you can add more water, but add cups at a time in order to prevent a thin red bean dish.
Goes well with fried chops.
|
|
|
|
|
