Red Beans & Rice

[neelie]

On Feb 12, 5:54 pm, The Cook wrote:
Never seen them with green onion. That'd be a dealbreaker for me.

--Bryan

[Synth Darling!]

On Feb 12, 5:54 pm, The Cook wrote:




Well, this is wrong from the git-go.


Steve

[aja brae.]

On 12-Feb-2011, Melba's Jammin' wrote:


It was originally a main course, perhaps served with an additional sausage
on-the-side (andouille most often). Served with a salad and good french
bread, you won't go hungy.

As with many dishes, there are probably as many variations as there are
cooks; but, all will generally contain a few basic items:
- trinity (diced bell pepper, onion and celery)
- small red beans (IMO the best choice, though many folks use red kidney
beans)
- meat; diced tasso and/or sliced sausage (usually andouille) or pickled
pork

The best background on ingredients and recipes I know on the web are on the
NoLa Cuisine website:
http://www.nolacuisine.com/

A quick search for "red beans rice" will turn up the pertinent entries,
including one on homemade tasso.
http://www.nolacuisine.com/?s=red+beans+rice
--
Change Cujo to Juno in email address.

[Adebayo D]

George Shirley wrote:


I sometimes add a crushed chipotle pepper instead of sausage or
hamhocks and make it vegetarian. Typical seasonings are thyme,
basil, and garlic (plus the trinity.)

Use small red beans, not kidney beans. I also doctor-up canned
blackeyed peas this way and eat them with rice.

This would be a good use for the smoke pork neckbones they sell at
Cub Foods.

Bob

[Raffy]

On 2011-02-15, Lee wrote:


Gee, thanks for that, Lee, but I'm sure most everyone with a car and a
local Popeye's is aware of this fact. The real question is, how does
one make RB&R as GOOD as Popeye's.

nb

[thefirstwml]

Dan Abel wrote:
All *I* know is that cooking wine (with salt added) is available
in supermarkets that do not sell drinkable alcohol.

--
Jean B.

[Last Man Standing]

On Feb 13, 7:58?am, George Shirley wrote:


George, I love pinto beans cooked with onion and a ham hock, and put
over big slices of buttered cornbread and topped with some good hot
pepper relish "chow chow". Grew up on those and I still make them
once in a while to feed my comfort food cravings.

[dragon chica]

In article ,
Leonard Blaisdell wrote:


Leo, the only reason for the granules is that they are dry. You could
as easily use base (powder or paste) or cubes (as you mention). I made
the seasoning blend in bulk a few years ago and made up packages for my
son and son-in-law. The granular form was easy to work with.

I made a batch for dinner this evening and used 2 cups of homemade
chicken broth for the liquid (not much in the way of dry herbs in
tonight's) and it was very nice. Enough flavor but far less salty
tasting. I broke vermicelli into ~1/2" pieces. It worked a treat.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

[dianaflo909]

"Goomba" wrote in message
news:[email protected]...

No, they are definitely not the same. But maybe Om meant to put that in a
separate sentence.

Jill

[Jose The Antichrist]

On 2/12/2011 4:56 PM, Steve Pope wrote:



Google doesn't help rfc get back on a food-discussion track.

gloria p