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Old 09-20-2013, 02:10 AM   #1
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Red Beans and Rice

In my vegetarian days this was a staple meal. Make it in a crock pot or Dutch oven on the stove.

1 lb. dry kidney beans
2-4 large onions chopped onions
4+ Garlic cloves, minced
Vegetable stock
Olive oil

White or brown rice

Sauté onions and garlic in oil til soft in a Dutch oven. Add dry kidney beans. Cover with stock. Bring to a boil and turn to simmer for at least 3 hours. Stir and check broth levels every once in a while. Cook until beans are tender and the sauce is like a thin gravy. Easiest is to throw it in a crock pot overnight on low, but you need to have at least 3-4 " stock above the dry beans as they absorb much liquid. If you want meat, add at least a pound of diced ham or bacon ( lightly fry bacon to remove grease) and use a good ham base for stock. When beans are tender and sauce is saucy, add salt and pepper to taste. Red pepper flakes or hot sauce can be added. Serve over cooked rice. Corn bread is wonderful to sop up gravy!

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Old 09-20-2013, 08:03 AM   #2
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You don't add any seasonings at all? It just seems, as is, it would be sorta bland.
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Old 09-20-2013, 08:17 AM   #3
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You should definitely add salt to beans while they cook.
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Old 09-20-2013, 08:23 AM   #4
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You should definitely add salt to beans while they cook.
Thought you didn't add salt until the beans had softened, as it supposedly prevents them from getting soft.
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Old 09-20-2013, 08:50 AM   #5
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Thought you didn't add salt until the beans had softened, as it supposedly prevents them from getting soft.
I have heard that all my life. But it is not true. The problem is dried beans that are simply too old. Adding salt during cooking adds flavor and yields a better texture. I am sure there will be some who disagree about adding salt while the beans are cooking.
From my experience, there are two myths about cooking dried beans and neither of them is true.....adding salt and the requirement about soaking the beans before cooking them. I have cooked many a pot of beans without soaking them and have found that there is a little difference in the cooking time, but enough to make me soak them every time. As always, YMMV.
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Old 09-20-2013, 08:58 AM   #6
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Thought you didn't add salt until the beans had softened, as it supposedly prevents them from getting soft.
Hoot's right.

That's a debunked kitchen myth.

Salting beans ( or anything else) early in the cooking process greatly improves flavor. Salting at the end of cooking doesn't have the same effect.

Acid inhibits softening of beans, as does age. Of the beans, that is.
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Old 09-20-2013, 12:33 PM   #7
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I never list salt and pepper as ingredients as I figure people are smart enough to season to taste. These beans aren't bland as I use gobs of onion and garlic. I love herbs but for beans and rice I go by the KISS method. Simple does not mean dull, just as mega ingredients does not mean brilliant. I usually add the options like hot sauce in my directions. Home grown dried kidney beans are amazing. I only use that canned stuff in dire emergencies. Hoot is right, soaking beans overnight isn't necessary.
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Old 09-20-2013, 05:24 PM   #8
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This sounds good, Raspberry! I'll have to try it with ham stock.
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Old 09-20-2013, 07:37 PM   #9
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This sounds good, Raspberry! I'll have to try it with ham stock.
I'm sure this will upset some folks, I use a packet or two of GOYA ham flavored seasoning in beans or bean soups.

Living alone, I tend to cut corners and use the flavor packets with a piece of a vacuum packed ham steak.
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Old 09-20-2013, 07:58 PM   #10
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I'm sure this will upset some folks, I use a packet or two of GOYA ham flavored seasoning in beans or bean soups.

Living alone, I tend to cut corners and use the flavor packets with a piece of a vacuum packed ham steak.
Great idea. I use regular Goya Sauzon all the time. Good in chili too!

I have some Better Than Boullion ham base, along with some ham base stuff DH's company makes. Oh, and I also have some ham in the freezer....
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