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re: Adjusting taste of red beans and rice
Posted on 6/17/25 at 8:14 pm to brightsideman
Posted on 6/17/25 at 8:14 pm to brightsideman
I always add a little bit of yellow mustard and a shot or 2 of pickle juice.
0
Posted on 6/17/25 at 10:04 pm to brightsideman
I start with bacon grease or some sort of lard to sear sausage and cook veggies. I use 100% chicken stock in place of water. Pork shanks if I can find them knuckles if not. Smash beans. I may try some W sauce or msg one time.
This post was edited on 6/17/25 at 10:14 pm
Posted on 6/18/25 at 6:58 am to brightsideman
After 40 years trying, I've able to make fair to good RB&R and tried lots of variations. You can't go wrong just buying Camellia red beans and following the very simple recipe on the label. I do it without soaking and I add pan browned sausage slices to a final 5m simmer before serving.
Posted on 6/18/25 at 10:25 am to Lambdatiger1989
quote:
I use ground mustard while I'm cooking the beans, and then I like to add a squirt of yellow mustard at the table. My grandma always did, I guess I picked it up from her.
I used to watch my dad add vinegar to his. But I hated the way it watered them down a bit. I saw a woman on Tik Tok add mustard a few years back and thought well no shite. Been doing it ever since
Posted on 6/18/25 at 10:54 am to brightsideman
3 secrets to this, one is controversial.
Red wine vinegar,
A lot of celery salt,
A bit of tomato juice. Louis Armstrong made this famous, his recipe actually uses ketchup.
Any of the 3 will neutralize the earthiness, and the tomato sauce will give it a more attractive “red” color.
Red wine vinegar,
A lot of celery salt,
A bit of tomato juice. Louis Armstrong made this famous, his recipe actually uses ketchup.
Any of the 3 will neutralize the earthiness, and the tomato sauce will give it a more attractive “red” color.
Posted on 6/18/25 at 10:57 am to brightsideman
My mom puts a little chili powder in hers and they are awesome
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