I'm sorry, did I just roll my eyes out loud?
Joined:
Dec 2005
Posts:
6308
EE: 100% (15)
OK, USA
Posted: 4/5/2025 10:52:30 PM EDT
[Last Edit: rwilkins01][Edited]
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Here is a dish I made yesterday, pretty tasty. I used a food processor to reduce the size of my veggies which I think is important for the texture of the dish. put all veggies in and pulse 15-20 times or until they're the size you like. salting the veggies while you cook them will reduce the time and aid in browning. I also used the processor to mince my Tasso to better infuse the flavor. you can use another smoked meat product, but the heavy smoke is key to the dish. This dish is better the second or third day, as the reheating will further break down the beans and give you the classic consistency. Serve oven good white rice, I prefer Parish Rice but Carolina Gold will work, as well. Enjoy and critiques are welcome. Red beans and rice 1lb andouille, cut into 1/2" rounds, 1 lb good Tasso, I large onion,4 stalks celery, I large bell pepper. tiny bit of lard into pot, brown sausage. when brown, cook veggies until soft and starting to release liquid, salting veggies , maybe light browning. add 3-10 cloves garlic, minced or to taste, cook until you smell the garlic cooking. add tasso along with 1 lb Camelia red beans, picked through and good chicken, pork or veggie stock. season with a little thyme, maybe some Dan-o's green top or whatever herb combo you like. cover and cook until beans are very tender, stirring and adjust seasoning. serve over white rice. eta: after eating this over a couple of days, I think I'd recommend adding extra stock or water and cooking the rice in the pot with the red beans. I'd do it just before serving. Much better |
What did socialists use before candles?..........Electricity
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I just made this for the first time recently, using a recipe I found online. I think my beans were old, because they were hard even after a long cooking time. The flavor was awesome, though. I will definitely make it again. No idea about tasso, though. I've never heard of it. I just used the sausage. |
The hardest thing to explain is the glaringly evident which everybody has decided not to see.
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Joined:
Jan 2009
Posts:
25518
EE: 100% (10)
MI, USA
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This dish is better the second or third day, as the reheating will further break down the beans and give you the classic consistency. I don't know if it's better or worse than waiting 2 or 3 days because I can't wait that long. 
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Member Ranstad's Militia
You ever notice that no one says "don't judge me" when they've done something positive? - gearjammer351
Do it. GD needs entertainment. Your misery will amuse us. - Cypselus
You ever notice that no one says "don't judge me" when they've done something positive? - gearjammer351
Do it. GD needs entertainment. Your misery will amuse us. - Cypselus
| When I was in seminary in Nola the cafeteria ladies would cook red beans and rice on a particular day, I think it was either Tuesday or Thursday. They added sugar to theirs and boy was it disgusting, at least to me. Most of the students weren't from LA so I guess they didn't know any better. |
I choose violence