On May 16, 5:11*pm, (Steve Pope) wrote:



> Given that is uses kidney beans instead of red beans, it is obviously
> not a valid red beans and rice recipe.
>
> Oh wait. *You were doing this just to troll me. *That's go to be it.


I saw the link provided by notbob and went to the recipe and
noticed it calling for kidney beans, the dark ones to boot. I believe
there are no rules. Who knows, maybe the dish is really good made
that way, but I pictured actual red beans, not kidneys. I know I've
posted this before, but it's so simple I'm going to do it again. For
this simple dish my grandparents used to make I use the light colored
kidney beans.

1 pound light red kidney beans
Equal amount in pounds chuck or sirloin roast
About 10 cloves of garlic minced
Half a stick of butter
Palmful of dried mint
And that's it

Put these together in pot and bring to boil. Skim off scum. (Sounds
like somebody telling somebody else to get lost - "Hey, skim off,
scum!"). Put on low and cover, checking and stirring every so often
- about 2 and 1/2 to 3 hours. I do not pre soak.

When the beans are done to your liking - I like when they're falling
apart - remove from heat and let sit. Put butter in fry pan and
melt. Do not brown. Put in garlic and stir for about 5 minutes till
almost golden but never brown. Pour the butter-garlic mix into the
beans along with a handful of dried mint rubbed in between your
palms. That's it, only 5 ingredient, hardly any work, and very good.
Sometimes I'll dicker around each day and maybe add some potato and
spinach, something to turn it into a one pot meal.

The easier the better,
TJ

My gandparents left the meat in till it falls apart which is great,
but I take the meat out at about the two hour mark when it's ready to
fall apart but is still in one piece. I refrigerate it and ration it
out daily into the bean mix.