That's EXACTLY how I do it. Sometimes I use salt pork. I've never tried Trappey's Jalapeno Beans, But I will soon. Usually just soak some dried beans and cook them on low for a while. And I usually throw in a bay leaf.
Sausage in, about 1 hour before you are ready to serve. Couple of long links to keep from drying it out. Thin sliced pieces to get more smoked flavor in the beans. Cook your sausage too long, and the beans taste nothing but the sausage. Cook em til they are creamy. Most people think they are cooked after a couple of hours. You need to cook them a solid 6 to 8 hours to get them to a nice creamy consistency. NO French Bread. No garlic necessary. Its already in the beans. Beans over Extra Long Grain Rice. No cajun stubby rice with red beans. Leave that for the gumbo. No Tabasco or Tony's needed if you season them properly with fresh chopped creole seasoning. The real flavor comes from the garlic and other fresh stuff. Be sure to press your fresh garlic, and don't forget the bay leaf. You only need pretty them up with green onions if you are entertaining.
Why does the thought of you eating red beans conjure up an unappetizing image? Get the SI handy. :hihi: -Sausage in and sliced- I want to be able to sit down and eat it w/out having to stop and use a knife -Definitely corn bread -Rice with beans over the top. I find Tabasco too vinegary and use other "Hot sauces" that are actually "Hot." I like SF's idea of tasso- have never tried that but plan too.
I really hate you all...what are my chances of getting red beans and rice in PR? I guess I will have to stick to black beans and rice. I usually can doctor them up enough that I can fool myself for a quick fix. Now the restuarant looks at me like I have lost my mind but who cares.
For a girl in the know and always on the go, this tip is for you: Dive on in darlin. Ya can't really say it sucked!
