Next up: Copeland's Red Beans and Rice
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wrote on 5 Oct 2024, 17:43 last edited by
No tasso?
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wrote on 5 Oct 2024, 17:49 last edited by
No tasso.
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wrote on 5 Oct 2024, 17:59 last edited by
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wrote on 5 Oct 2024, 18:24 last edited by
Country ham hock or smoked ham hock.
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wrote on 6 Oct 2024, 15:15 last edited by
Went with the country ham hock, but no added salt and water vs. chicken broth. I can salt more later if needed.
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wrote on 6 Oct 2024, 17:55 last edited by
Any smoke in that hock?
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wrote on 6 Oct 2024, 18:07 last edited by
Yep.
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wrote on 6 Oct 2024, 18:47 last edited by
Looks more like it will be bean soup. Not thickening up and soaking up the water.
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wrote on 6 Oct 2024, 18:48 last edited by
I soaked in the fridge for like 20 hours.
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wrote on 6 Oct 2024, 19:10 last edited by
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.
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wrote on 6 Oct 2024, 19:11 last edited by
@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.
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wrote on 6 Oct 2024, 19:23 last edited by
Did that. On the 4th hour and the beans were all mushy anyway. I blended it up. Luckily I love good bean soup.