Comments on: What’s the Secret to Your Red Beans? https://www.camelliabrand.com/whats-the-secret-to-your-red-beans/ New Orleans' Finest Beans, Peas and Lentils since 1923. Mon, 28 Sep 2020 00:53:36 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Wanda Blubyu https://www.camelliabrand.com/whats-the-secret-to-your-red-beans/#comment-448 Mon, 29 Aug 2016 22:34:00 +0000 http://www.camelliabrand.com/?p=21702#comment-448 In reply to Argol.

ikr…..roux is for gumbo and gravy!

]]> By: Milyorkee https://www.camelliabrand.com/whats-the-secret-to-your-red-beans/#comment-411 Mon, 14 Mar 2016 18:54:00 +0000 http://www.camelliabrand.com/?p=21702#comment-411 A pinch of smoked brown sugar and a sprig of fresh thyme.

]]> By: Michael Duvic https://www.camelliabrand.com/whats-the-secret-to-your-red-beans/#comment-253 Wed, 05 Aug 2015 02:29:00 +0000 http://www.camelliabrand.com/?p=21702#comment-253 If using meat, brown it in olive oil after patting it with your favourite seasonings. I use a Croatian brand called Vegeta. It has salt, so adding extra salt is crazy.

Afterwards, use some of the oil (if there’s a huge amount of fat rendered) and all off the drippings to sauté all the veggies. Use illegal amounts of garlic and bell peppers, in addition to onions and celery. Caramelise them, then add roux! Hear me out… ROUX IS OUTSTANDING in red beans and rice.

Also, a healthy (big) dose of tomato paste.

Add beans and go!

Simmer for at least 3-4 hours

]]> By: Bmed504 https://www.camelliabrand.com/whats-the-secret-to-your-red-beans/#comment-249 Mon, 27 Jul 2015 16:48:00 +0000 http://www.camelliabrand.com/?p=21702#comment-249 Liquid crab boil (about a capful per pound of beans) too much and they’re too HOT, bay leaf, the TRINITY, garlic, Smokey Hollow sausage, Tony’s. I also like pickled meats.

]]> By: Bruce B https://www.camelliabrand.com/whats-the-secret-to-your-red-beans/#comment-233 Thu, 28 May 2015 15:23:00 +0000 http://www.camelliabrand.com/?p=21702#comment-233 Use nothing but Sewerage & Water Board tap water, can’t be duplicated anyplace else!

]]> By: Argol https://www.camelliabrand.com/whats-the-secret-to-your-red-beans/#comment-227 Sun, 10 May 2015 22:03:00 +0000 http://www.camelliabrand.com/?p=21702#comment-227 Using roux in beans is unnecessary just plain wrong: cooked long enough, the beans go creamy and thick.

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