Next up: Copeland's Red Beans and Rice

[Mik]

Come fall I get the urge to cook more time-consuming things. Copeland's here had eth best RB&R I ever tasted. Sadly they closed as people did not understand the food. Got ham hocks and smoked ham hocks, got Andouille. I think I will use brown rice because I like it and it's healthier.

https://copelandsjax.com/step-by-step-guide-how-to-perfect-red-beans-and-rice/

[Jolly]

No tasso?

[Mik]

No tasso.

[Jolly]

[Mik]

Country ham hock or smoked ham hock.

[Mik]

Went with the country ham hock, but no added salt and water vs. chicken broth. I can salt more later if needed.

[Jolly]

Any smoke in that hock?

[Mik]

Yep.

[Mik]

Looks more like it will be bean soup. Not thickening up and soaking up the water.

[Mik]

I soaked in the fridge for like 20 hours.

[Jolly]

I don't soak beans. I sauté my trinity in a little olive oil until the onions clear, throw in some garlic, smoked sausage, tasso and red beans, add water and seasoning, bring to a boil, cut down to a simmer and cook the sugar out of them. Stir every now and then to keep from sticking and mash a few beans against the side of the pot as they get tender.

I like mine cooked down to the point you see some whole beans, but they're not the majority.

[Jolly]

@Mik said in Next up: Copeland's Red Beans and Rice:

Looks more like it will be bean soup. Not thickening up and soaking up the water.

At some point, uncover and let the water simmer out.

[Mik]

Did that. On the 4th hour and the beans were all mushy anyway. I blended it up. Luckily I love good bean soup.