Jewel....my red beans are soaking

[maizeyoats]

Jewel
Did you end up using Beth's recipe and how did it turn out?

I am really in the mood for this can't wait for tomorrow.
I also have a question for the Bean Queen or any of her apostles. Can you keep dry beans indefinitely or do they lose their nutrients?

[Ohioan]

Dried beans are usually okay for about a year, and then they start getting tough and shriveled. The older the bean, the longer it takes to cook them. Sometimes they reach the point at which they won't soften at all in cooking -- but that's usually when they're very old. And yes, by that time, the nutrients will have deteriorated as well.

Check the pack of beans before you buy them. If too many of them look chipped or wrinkled, they're probably elderly and should be retired. (No offense to other codgers here; I'm getting pretty long in the tooth myself.)

Cheers,
Phoebe

[maizeyoats]

Phoebe,
Thanks, I have been meaning to ask you that question. I have some dried beans that have been sitting in my cupboard for a few years ( o.k. shame on me) so I'll have to start disposing of them now that I am on a bean kick.

[Jewel]

Sorry I didn't see this earlier, Maizey, but I was a-working! I didn't use Beth's recipe, I used one I found elsewhere and doctored it up. We were impressed! Here you go...my notes are in parentheses.

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NEW ORLEANS RED BEANS & RICE WITH SAUSAGE

1 lb dried red beans, sorted
1 lb smoked sausage or kielbasa, sliced**
6 slices bacon, diced
1 smoked ham hock
1 large onion, chopped
4 garlic cloves, minced ( I used 6)
4 cups water
2 cups chicken broth
4 bay leaves
1 TBS dried thyme
2 tps oregano
1 tsp Tobasco ( I used 2)
3/4 tsp garlic powder
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp white pepper
1/2 tsp black pepper
1/4 tsp cayenne (or to taste)

In a bowl soak beans in water to cover by 2" overnight. In a 5 qt dutch oven sautee diced bacon over medium heat until almost done. Lift out with slotted spoon and drain on paper towels. Slice kielbasa lengthwise, then slice 1/4" slices, and sautee in bacon grease over medium heat. Remove half the sausage with slotted spoon and drain on paper towels. To the remaining sausage in the pan add beans, water, broth, ham hock, garlic, and all other ingredients except the remaining half pound of sausage and the bacon. Bring to a boil, then cover and simmer for 1-1/2 hours, stirring occasionally. Remove cover, remove ham hock, shred meat into beans, and discard bones. Add remaining sausage and bacon, and simmer one more hour, adding water if it becomes too thick. Serve over rice.
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** I used Hillshire Farms Lean & Hearty Kielbasa and it's our favorite! Really has a great flavor and texture, especially when sauteed first. We still have half of this mixture left it was so filling! Hope you can try it! :D

[Jewel]

I knew I'd be too late with that recipe!! Tell me how your Red Beans and Rice turned out? What recipe did you go with?

DH took the rest of the leftovers to work with him this morning dang it! I was saving those... :p