Let's talk beans.

[Skip]

So here's the deal. I'm a pretty decent cook, but for the life of me I can NOT cook a pot of beans to save my life. Every single time I end up scorching them or having some undercooked. I follow the directions for either the overnight method, or the quick cook method, and I still ruin them.
I've always used either a stainless steel pot or the thinner blue pot. I'm not sure what it's called, it has a country look (blue and white pattern). I think maybe using the crock pot would be easier, but who knows.
Any secrets. Could use a easy recipe too.

"Character is doing the right thing even when no one is watching"

 

[Vaquero]

Crock pot.
on low.
About 8 hours.
Add water as needed to keep beans submerged.
Stir every couple of hours.

 

[Skip]

I'm going to give the Crock Pot a shot tomorrow.

"Character is doing the right thing even when no one is watching"

 

[jrbfishn]

Biggest problem was the pot. Crockpot or cast iron workd much better.
I usually put 1/4 to 12 pound of salt pork or a couple ham hocks to 1 1/2 to 2 pounds of beans. Smoked neck bones are good too, but lots of little jones when they fall apart. Oinion and pepper to taste.

 

[Army 1911]

Open can and pour beans into a microwave safe dish. 3 minutes on high stirring once at two minutes. Serve to your guests while you go out for steak dinner at a good chop house.

Works for me cause i hate beans.

 

[Recoil45]

Crock pot or cast iron pot. The thin stainless pots are no good for this.

 

[Vaquero]

Anything to report?

 

[Skip]

Anything to report?

Not yet, I gotta wait till tomorrow. I'm hoping for a good outcome though, beans have had my number for a long time...lol

"Character is doing the right thing even when no one is watching"

 

[IAmSupernova]

I always use the quick soak method, I vigorously simmer them, not a full rolling boil. I also have a heavy pot that I cook them in. Stirring frequently. Never really failed me.

I basically grew up on them though. Used to be at least a weekly thing for me growing up. I knew how to make them long before I knew how to cook anything else.

Crock pot will work, but it takes too long for my liking.

 

[jrbfishn]

Low and slow just like smokin meat. Better the next day like chili.

 

[Vaquero]

Low and slow just like smokin meat. Better the next day like chili.

Yep

 

[Mexican_Hippie]

All the above plus plenty of cilantro and one beer.

 

[Vaquero]

Seasonings are optional.
Salt pork and salt is all we use.

 

[Skip]

Got the beans cleaned, sorted, and in the Crock Pot. So far just salt. I figure around noon I'd start adding my seasoning. I just remembered we have a package of Bone-In Center Cut Beef Shanks. A couple of those might be good in the beans.

"Character is doing the right thing even when no one is watching"

 

[Mexican_Hippie]

Seasonings are optional.
Salt pork and salt is all we use.

Yeah depends on what type of beans you're making. I like em plain, with ham and borracho style.

We usually do borracho. Wife has that style nailed.

 

[jrbfishn]

Never heard of that. What is is that style?
Son likes to add boudin in his. Pretty good too.
I just use salt pork. Love salt pork simmered in beans.

 

[benenglish]

Salt pork and salt is all we use.

Isn't that redundant? Seriously, I use salt pork for seasoning but a standard-size vacuum pack chunk of salt pork seems, to me, to be enough salt for a decent-sized pot of beans. I cut it up and sear it in the pot before adding anything else.

 

[Skip]

Well, so far so good. All I've put in is Salt and Pepper, Sriracha sauce, minced garlic, and the two Bone-in Beef shanks. It smells really good in here. The beef shanks have alot more meat on them than they appeared to have in the package.
I've got high hopes.

"Character is doing the right thing even when no one is watching"

 

[karlac]

Cajun Red Beans & Rice

Ingredients

1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, slice

Directions

Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat.

Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.

Rinse beans, and transfer to a heavy large pot with 6 cups water.
Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning.

Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.

Serve beans over steamed white rice.

 

[Skip]

Thank you, I've been wanting to learn Red Beans and Rice, it's one if my favorite meals. Thanks again.
It's looking like I'm going to get my butt kicked (yet again) by beans.

"Character is doing the right thing even when no one is watching"