Kitchen Tip Tuesday May 5, 2009

by Lora on May 5, 2009 at 3:42 pm

Tammy posted about ways to cook beans so that they have less gas. In south Louisiana, where I lived for 13 years, we cooked a LOT of beans. A tip I learned while living there was to add 1 teaspoon of baking soda to each pound of beans as you are cooking them. I usually added it a couple of hours into cooking. You want to add the baking soda slowly, and be prepared for Mt. Vesuvius! I usually scoop the bubbles off as they appear. All the bubbles are produced by the escaping gas, so they are a good thing. Unlike Tammy, I hardly ever soak my beans, especially if I am making Red Beans. We like our Red Beans like they have them in south Louisiana, which is creamy. Since I don’t soak the beans the baking soda does the trick for me.

Here’s my recipe for Red Beans & Rice. The way I cook this is to rinse my beans and dump everything into the pot at one time, dry beans and all. I add water as needed always being sure to keep at least an inch of water over the beans. When you start cooking them you can keep a couple of inches over them, but as time goes on and they start absorbing more you will want to reduce the amount that you add if your goal is to have creamy beans.

Red Beans and Rice

2 lbs red kidney beans
1 lb smoked sausage
1 lg. chopped onion
1 bunch green onions
1 cup parsley, chopped
1 clove garlic
ΒΌ tsp oregano
1 Tbsp salt
1 Tbsp Worcestershire
1 tsp red pepper
1 tsp black pepper
2 tsp Tabasco
1 8 oz can tomato sauce

Slice and brown sausage. Put everything in pot and bring to a boil. Reduce heat and cook for several hours until beans are tender. Serve over rice. Feeds an army! Freezes well. For white beans, you can substitute Great Northern Beans for the red beans, and omit the tomato sauce.

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