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Kitchenratatatat t1_iufl0h5 wrote

No it’s not!!!!

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severed0 t1_iug1jzu wrote

How do you do it then? just screaming wrong and running away is pretty lame, post a link or something.

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BakeTheStressAway t1_iug40ja wrote

Soak one pound of red beans in water(and a cap of crab boil) overnight. Rinse in the a.m. and drain. dice one yellow onion, one green bell pepper, 2 sticks of celery, 5 large cloves of garlic. Set aside. Brown one pound Cajun sausage in large Dutch oven until caramelized, remove from pot. Add veg and 1 T oil to pot and cook down 25 minutes on a low setting until very soft and cooked through. Add drained beans to the pot along with sausage and enough water to cover beans by 2 inches. Add 1 T Cajun seasoning, 1 t salt, 1t black pepper and 3 bay leaves. Bring to boil, reduce to simmer and cover and cook stirring often for 5 hours or until bean skin and beans are tender. Mash 1/3 of the beans and continue cooking until thick and creamy. Adjust seasoning with hot sauce and Tony’s. Serve over rice

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authorized_sausage t1_iugy8og wrote

This but I don't take the sausage out. For me it's all in, none out.

Variations are to add tasso and/or chicken.

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Jameszhang73 t1_iuggu48 wrote

This is almost exactly what I do. I cook bacon with the sausage and wait to add the sausage until closer to the end. And throw some chicken bouillon powder to the water that I add.

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SnoDragon t1_iug5ajg wrote

Needs Tasso and pickled pork. If you cannot find the pickled pork, add 2 TBL or more of apple cider vinegar. You need some acid to help cut through.

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BakeTheStressAway t1_iug66m2 wrote

My kids have an aversion to smoked/pickled meat so I tend to cut them out. I assume people who have never had real red beans need the same “simple” version my kids are happy with. But yes, ham hocks and the hot sauce is where we get the vinegar from.

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Kitchenratatatat t1_iug91yd wrote

I was compiling the recipe when bakethestressaway posted a fabulous rendition that you’ll love

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