Red Beans N Rice N Smoked Andouilli

[NePaSmoKer]

Ok OU said red bean and rice. So it got me hungery for some.

Homemade smoked Andouilli



Red beans and rice cooking, andouilli added. Now a waiting game  ;D



nepas

[NePaSmoKer]

Got some red beans n rice done  ;D



Must be the cajun side of me  ;D

nepas

[OU812]

NePa I just got done eating lunch and looking at that pot of goodness just made my mouth start watering

Mmmmmmmmmm red beans and rice

What type of rice do you use?

I like to use long grain rice, no instant crap

[pensrock]

oh man Rick, now your talking....... mmmmmmmmmmmm I'm sure the potatoe/cheese soup with sausage was fantastic but this  looks awesome!
pens

[NePaSmoKer]

Yeah its good. I had 2 bowls and am now stuffed  ;D

OU

I use long grain rice and brown roux mix from NOLA i get in jars, my sister does food survival stuff and i get red beans from her, i have my own red and green bell peppers and make all my own sausages.

My son in law is puerto rican and has showed me how to make red beans and rice pretty good. Their beans and rice are slightly different and use tomatoe based sauce with sofrito and pork.


nepas

[HawkeyeSmokes]

Hey Nepas, that looks really good. Any chance you could post the recipe?

Here's the one I've been using for years. Got it from a cousin who lived in Louisiana for a long time. I was thinking the addition of some of your Andouilli would go real well with it.

Thanks

1 lb dry Red Beans
1 ham bone with MEAT (Can use ham shanks or Hocks)
1 large onion chopped
1/2 C Celery with leaves chopped
1/2 tsp Tabasco (I use 1 T to start, may add more)
1/2 tsp salt
4 C water

Soak beans overnight or use the quick soak. Drain, then add the rest of the ingredients, bring to a boil, reduce to a low simmer for 2 to 3 hours stirring occasionally. When beans are cooked, remove 1 C beans from pot, mash and add back in. Remove meat from bone, chop and add back. Stir and let simmer for 10 to 15 min to thicken.

Serve over hot long grain rice along with extra Tabasco to taste.

[Ka Honu]

Honu tip - Whenever nI cook dry beans with a ham or other bone, I boil the bone in the liquid I'm going to cook (not soak) the beans in.  Then let it cool and add the beans and other stuff. It flavors the water or stock and gives the beans a meatier taste.

[HawkeyeSmokes]

Honu tip - Whenever nI cook dry beans with a ham or other bone, I boil the bone in the liquid I'm going to cook (not soak) the beans in.  Then let it cool and add the beans and other stuff. It flavors the water or stock and gives the beans a meatier taste.

Great advice. Especially with hocks and shanks because by the time they get tender, the beans are over cooked.

[mikecorn.1]

Man that looks real good. Red beans and rice is a staple in my family. Looks even better with the smoked andoulli  :P

[NePaSmoKer]

Hey Nepas, that looks really good. Any chance you could post the recipe?

Here's the one I've been using for years. Got it from a cousin who lived in Louisiana for a long time. I was thinking the addition of some of your Andouilli would go real well with it.

Thanks

1 lb dry Red Beans
1 ham bone with MEAT (Can use ham shanks or Hocks)
1 large onion chopped
1/2 C Celery with leaves chopped
1/2 tsp Tabasco (I use 1 T to start, may add more)
1/2 tsp salt
4 C water

Soak beans overnight or use the quick soak. Drain, then add the rest of the ingredients, bring to a boil, reduce to a low simmer for 2 to 3 hours stirring occasionally. When beans are cooked, remove 1 C beans from pot, mash and add back in. Remove meat from bone, chop and add back. Stir and let simmer for 10 to 15 min to thicken.

Serve over hot long grain rice along with extra Tabasco to taste.

My recipe is close to yours.
I use long grain rice and when i cook any kind of beans i never add any salt or salty meat. Doing this makes the beans tough and have to cook longer. I add salt  the last 5 mins of cooking. When i add hocks i make sure there is no salt in it either. When my mom cooke pintos she adds bacon the last 10 mins. She said if you add bacon for the entire cook the bacon will loose all the flavor.

nepas

[HawkeyeSmokes]

Thanks for the tips Nepas. I've seen that about the salt making the beans tough. Had it happen with other recipes but not with the red beans I use for this. I like that idea about adding the bacon at the last minute with pinto beans. Need some help on that one because my pintos never quite come out the way I want them to.

[NePaSmoKer]

Thanks for the tips Nepas. I've seen that about the salt making the beans tough. Had it happen with other recipes but not with the red beans I use for this. I like that idea about adding the bacon at the last minute with pinto beans. Need some help on that one because my pintos never quite come out the way I want them to.

My mom tought me to cook pintos in the clay or stainless steel. Low and slow for hours and adding the bacon and salt at the end. If you take a couple Tbs of the beans about 15 mins before they are done and mash em real good and put the mash back into the bean pot they will get thicker.

nepas