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Jun 20, 2013 10:26 AM

Red beans and?

I started a pot of red beans in the slow cooker this morning. I sautéed an onion and two finely chopped poblanos, and tossed in a couple of sliced andouille.

Anything else I should toss in there? Any seasoning advice? I have my own ideas but wanted to see what others thought.

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  1. garlic is never wrong. otherwise I'll be over with some rice in a few hours.

    2 Replies
    1. re: hill food

      I smashed three cloves and tossed them in. I also added some cayenne, and went out to the garden and came in with bay leaves, thyme and Cuban oregano.

      1. re: JonParker

        Just to get some closure here, I left it at what I had above not wanting to get too complicated. I put a few dashes of Texas Pete's on the beans when serving, more for the vinegar tang than extra heat -- TP isn't really hot anyway.

        I like beans, so I wil try some of the other ideas you made, especially the ones for kale and collards, and the quinoa.

    2. If it were me, I would add some chopped kale....

      and I assume you will serve it over rice? Cause Red beans and Rice.

        1. re: letsindulge

          I don't have collard greens on hand. I think my ham hocks are freezer burned.

          1. re: JonParker

            Not sure a freezer burnt ham hock would effect things too much? I think it would depend on if it's absorbed other flavors from the freezer. If it smells like the rest of the fridge I would get rid of it.

            However, If it's been covered but just shows signs of freezer burn I would use it anyway - there's very little meat on the ones I've been getting from my local market. So use it to flavor the beans and then discard.

          2. A squeeze of lime juice? I am a sucker for slow cooker beans and really, I think too much more would be gilding the lily. Sounds really good as is.

            Meantime, what are you going to drink with this? A beer? An iced tea? A nice crisp wine?

            1 Reply
            1. re: pinehurst

              Iced tea, no sugar, lots of lemon. I might try the lime though. That sounds good. I'm just trying to get away from using dried chiles in every single dish I make. I love them, but I need to be able to do other things too.

            2. Quinoa - better than rice and will give a complete protein profile when eaten together. I'dd something green like peppers or asparagus tips so I could have a one-pot meal.

              4 Replies
              1. re: Rigmaster

                I do have poblanos in there. I might have some quinoa -- I'll have to look. In general, while I have eaten red beans and rice, adding starch to a starch seems a bit over the top.

                1. re: JonParker

                  Quinoa is very different from rice. Much higher protein and fiber content and a nutty flavor. While quinoa has starch, it's much harder for the stomach to access it through digestion. It will not cause the same sugar spike that rice and other grains do because it doesn't get digested like grains at all.

                  1. re: Rigmaster

                    Quiona is different than red beans. We are talkin beans. Yes?

                    1. re: PHREDDY

                      I'm pretty sure he was suggesting quinoa as a replacement for the rice in red beans and rice, not for the beans.