which is the "correct" bean for Louisiana-style red beans and rice?

[Syrinx]

I suspect this may be a near-religious issue for some gourmands. :)

But should red beans and rice be made with small red beans?



(Those beans appear to be sprouting. Please disregard. :) )

Or, with those big old kidney beans?

[pleah]

1. Kidney beans.

That is what is in your basic red beans and rice. :hi:

[Syrinx]

9. one vote for kidney beans

Thanks! :hi:

[Warpy]

2. Aduki beans (the top ones) tend to be a little too sweet

and are used in a lot of Asian desserts. Kidney beans are sweet, but not nearly sweet enough to be used that way.

There's no earthly reason for small red beans to be used with the rice, in any case. Kidney beans were the most common and would be the ones most used.

[Syrinx]

10. thanks for telling me something I didn't know!

I didn't know that the small ones are called Aduki beans. I don't think I've ever even heard that name. Thanks for the education!

[japple]

3. I've always used small red beans instead of kidney beans.

http://www.foodsubs.com/Beans.html

"red bean = small red bean = Mexican red bean Notes: These are similar to red kidney beans, only smaller, rounder, and darker. In the Southwest, they're often used to make refried beans and chili. In Louisiana, they're used to make the classic red beans and rice. Substitutes: pinto bean (Good for making refried beans and chili.) OR red kidney bean (These are larger, but they're good for making red beans and rice.) OR azuki bean"



They're more like pintos or pink beans in flavor and texture. Smaller than dark or light red kidney beans. Kidney beans, esp. the darker ones have a creamier texture IMHO than the others I've mentioned here.

[Syrinx]

11. I do like pinto beans

They don't have a lot of flavor of their own, in my opinion, but they seem well suited for soaking up spices. When I cook them, it's kind of hit or miss. I usually use garlic, cumin, onion, and chili powder, in varying proportions. Sometimes they taste delicious. Other times, not so much. I need to start taking notes, so I can remember the ratios that work best.

[hippywife]

4. I think small red kidney beans are

best for it, rather than the large.

[Syrinx]

12. that's what I thought too

But I see that some disagree. I bought a bag of kidney beans the other day, so I guess I'll give them another go. It's been a long time since I tried them.

[Lucinda]

5. I think any bean you really like is good.

Now that I am no longer anti-white bean, I love them all. We make refried beans with black beans. Cook what ya love!

[Syrinx]

13. I'm glad you no longer hate the white ones!

See how much progress we've made already, with Barack Obama as President. :D

[cbayer]

6. Red kidney beans, and the *real* way is to blend up some of them and put them

back in to make the good creamy redbeans we love!

:hi:

[Syrinx]

14. got any recommendation for the meat that goes in?

Some recipes call for "pickled pork." And I have no real idea what that is, or where to get it. :shrug:

And I have the hardest time finding good, real, meaty ham hocks. But I much prefer some sort of ham to sausage.

:hi:

[kestrel91316]

7. I always used the small red beans. When I had RB&R in Baton Rouge in

1980, there weren't no stinkin' KIDNEY beans in it, lol.

[Syrinx]

15. And Red Stick people should know

I think I saw Emeril use kidney beans in his recipe. But what does he know? I think he's from Long Island. :D

[Syrinx]

8. "results inconclusive"

But thanks to everyone that played our game. :)