Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Baked Beans - 18th Century Cooking
In this episode we cook a couple of baked bean dishes, you will love them!
#townsendsbakedbeans
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Baked Beans - 18th Century Cooking Series at Jas Townsend and Son
Pit Beans - The Perfect BBQ Side
These beans are sweet, smoky and meaty. They are hearty and the perfect side and compliment for any backyard BBQ. This recipe is one my buddy Michael Letchworth, partner at Sam Jones BBQ, cooks at our annual Memorial Day Whole Hog party. He has been cooking this with Sam's family since his days at the legendary Skylight Inn.
Recipe:
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Mill Scale Yakitori & 94 Gallon offset smoker:
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer & Silicone spatula:
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Cowboy Beans Recipe | Cowboy Campfire Cooking
Use 3 different kinds of beans for the most filling side dish. Sweet and savory and sure to please!
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British Baked Beans (Heinz Copycat Recipe)
✅ Full recipe:
British Baked Beans are just like store bought Heinz, and as close in flavor as you will find, but better because they’re homemade and haven’t been sitting in a can. Similar to American-style, but meat-free and without the smoky flavor, just like mum used to serve. Navy, great northern (or haricot) beans are cooked in tomato sauce for a taste of a British classic.