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/ck/ - Food & Cooking

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6622364 No.6622364 [Reply] [Original]

Could you make red beans and rice and with porkchops substituted for hamhock/sausage? Currently it seems like a good idea but I don't want to wind up with a huge pot of inedible slop if it won't cook right.

>> No.6622376

>>6622364
sure protein is protein

>> No.6622381

You're only running the risk of ruining the pork chops, not the beans. Ideally, you'd want to use smoked or seasoning meat because it lends more flavor. A plain pork chop won't add much flavor, but if you're just looking for protien filler, go for it.

I'd just prepare the beans without the meat and season with creole, onions, salt, pepper, garlic, cayenne and maybe some boullion and go ahead and save the pork chops for seperate centric meal

>> No.6622382

>>6622364
It'll be pork and beans over rice.

>> No.6622393

Just a friendly reminder to use small red beans NOT kidney beans. They are not similar.

>> No.6622425

>>6622393
small red beans have about 3 times as much fiber as kidney beans. isn't that interesting?

>> No.6624450

Make pickle meat out of it.
https://en.wikipedia.org/wiki/Pickle_meat

>> No.6624501
File: 271 KB, 350x508, red-kidney-beans-350x508.png [View same] [iqdb] [saucenao] [google]
6624501

>>6622393
Why do you say that? I'm from New Orleans and have never heard of anything but kidney beans being the traditional way to make it.
Camellia is one of the more traditional local brands and I don't think they even sell small red beans: http://www.camelliabrand.com/product-category/dried-beans-peas-lentils/

>> No.6624528

>>6622364
hock's got more fat, throw in some bacon and ur good

>> No.6624569

any meat will do just add more seasons

>> No.6624574

>>6624501
New Orleans has ruined all the traditional cajun dishes.
Here is another one; dirty rice is supposed to have chicken liver in it you shitbags.

>> No.6624619

>>6622381
You're missing 2/3 of the trinity with your list. Red beans without celery and green pepper is hardly worthy of the name imo.

>>6624574
Red beans and rice isn't traditionally cajun, it's a creole dish.
What do you think of adding crawfish heads to the roux when you're making gumbo? That's how I learned to do it but I don't know how widespread or traditional it is.

The red beans & rice recipe I was taught is like this: chop up your green pepper, celery, and onion, and sauté them for a couple minutes in bacon fat. Add meat if you want (usually ham or andouille), minced garlic, and season generously (I usually just use Tony's tbh). After a couple more minutes of sautéing, pour ham stock or some kind of bouillon into the sauté pan and add red kidney beans (washed & soaked overnight), thyme, and bay leaves. I usually put a couple splashes of Crystal in too, and you can add a bit of filé if you want/have it handy. Reduce the heat and let it simmer for a couple hours while you do the laundry. Drain and serve over white rice. You can garnish with chopped green onion if you want.

>> No.6624637

>>6624619
Oh also you should cover the pan while it's simmering of course.

>> No.6624719
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6624719

>>6624619
Kidney beans are too firm and grainy.
The beans should be so tender they fall apart into something resembling refried pintos.
Andouille sausage is pretty key though.
It was that PBS cajun chef that fuckered everything . Fun character but terrible cook.
He put cambells soup in half his recipes.
fucking assclown.