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Red Beans and Rice

Ranch Hand

Red Skull Member
Joined
May 19, 2020
Member Number
214
Messages
161
Loc
Texas
I cooked this up today. Pretty decent.

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Most of a whole garlic, bay leaves, oregano, thyme, cayenne, some Chachere's, a little black pepper, a little salt . It's in there.
 
you want mine, I'll post it up
Remind me:beer:
Way 2 manny-:beer: tonight
 
I don't have an exact recipe

Red Beans and Rice with Andouille Sausage

Soak 1 pound of red beans overnight.
Melt 2 tablespoons of lard in large cast iron pot.
Cut 1 pound of Andouille sausage into 1/2" pieces and start browning.
Add 2 chopped sweet onions, 2 chopped green peppers and 4 chopped celery stalks and cook until tender.
Add 1 chopped garlic bulb for the last 2 minutes.
Add beans, 6 cups of chicken broth, 1 or 2 smoked pork hocks, 3 bay leaves, some Tony Chachere's Creole Seasoning, some thyme and some sage.
Boil, then simmer 2 to 2.5 hours uncovered.
Adjust taste with salt, black pepper and cayenne while cooking. Add water if needed.
Strip the meat from the pork hocks and return meat to the pot, remove bay leaves.
Serve with rice, chopped green onions, Tabasco sauce and garlic bread.
 
Last edited:
I don't have an exact recipe

Red Beans and Rice with Andouille Sausage

Soak 1 pound of red beans overnight.
Melt 2 tablespoons of lard in large cast iron pot.
Cut 1 pound of Andouille sausage into 1/2" pieces and start browning.
Add 2 chopped sweet onions, 2 chopped green peppers and 4 chopped celery stalks and cook until tender.
Add 1 chopped garlic bulb for the last 2 minutes.
Add 6 cups of chicken broth, 1 or 2 smoked pork hocks, 3 bay leaves, some Tony Chachere's Creole Seasoning, some thyme and some sage.
Boil, then simmer 2 to 2.5 hours uncovered.
Adjust taste with salt, black pepper and cayenne while cooking. Add water if needed.
Strip the meat from the pork hocks and return meat to the pot, remove bay leaves.
Serve with rice, chopped green onions, Tabasco sauce and garlic bread.

Where da rice



Where is the beans ?
 
bjeep
Soaking:flipoff2:
And simmering :smokin:

My spice list
For a 1 cup (ea) batch

1 teaspoon of cinnamon
1 of alspice
1 of black pepper
1 of tyme

1 can of coconut milk
Big scallion, red onion, sautéed
Bunch of diced bacon
I grind my sausage ( and the bacon):flipoff2:
1 spoonful of garlic...
I roast a whole head in foil (350 1hr) drizzled with
e v o , then squeeze it out and jar it covered in Evo.

2big bronco
 
Cooked off separately :grinpimp:
Listed my spice load out above, this one is sorta an Island inspiration I got from a Jamaican
 
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