Red Beans & Rice

Now this is just laugh out loud funny...

I was perusing the Foodtv.com website, looking for any ideas on making red beans and rice. While looking over one of Emeril's recipes, I decided to go their feedback section.
http://www.foodnetwork.com/food/my_recipe_box/review/0,1973,FOOD_9919_30380,00.html
Look at this gem:

:rofl::rofl::rofl::rofl::rofl: Why did they even bother using a recipe???? They might as well have just dumped some Hormel chili with beans on the rice, and called it "great!"

 

Don't laugh. Try adding a couple of cans of Blue Runner red beans next time you make them.

 

Yup - I just made some two days ago and used Blue Runners - here's a good tip - take one can of your Blue Runners and about half a link of your sauteed sausage and use the hand blender on them to make a paste to add in....mmmmm.

I also typically boil some chicken thighs in seasoned water and add the shredded meat in with the beans n rice and save the stock for later.

 

So adding canned beans to normal red beans (like Camelia?) Hmm...never heard of that. How does it make it better?

Now THAT sounds good!! I like to put in some pearl onions (fresh ones, not the jar kind.)

 

Don't know, it just does. I got the idea from a friend who added blue runner cream style white beans to his regular white beans. It was goooo-ooood. Another tip is to saute chunked (diced in big pieces) tasso and add that to da beans.

 

we always added a can or two of the canned beans.. "new orleans style".. i forget the brand... adds some good flavor and the beans dont take as long to cook down..

 

Interesting...I'll have to try that next time! The tasso (or even ham hocks, if you can't find tasso) is a must!!!

 

No self-respecting New Orleanian adds Blue Runner's to their pot of red beans.

Now when I lived by myself, Blue Runner was all good. But if you are doing it right, you don't need Blue Runner to make 'em cream. Adding Blue Runner is for the novice.

And what the hell is Emeril's Old Fashion French Style Sausage? There's only one French style sausage I have ever heard of you don't want that in your beans.

Trust me. Sausage selection in red beans is critical. Too much smoke, too much spice, too much jalapeno, too much venison, and it takes over your beans. Stick with a mild smoked sausage and you will get the full flavor of your delicacy that you just spent your entire day crafting.

 

Tony's green onion sausage is good... i like it enough that I eat it as the meat in a meal... dont need mustard or anything.. its juicy, but not greasy...