Home Forums Hunting & Shooting Food, Cooking, and Game Preparation A Black and Tan

Red beans, sausage and rice, ummmmmmm good, just saying

One of my favorite foods but you forgot the "Tan" in your B&T.....

I've been DYING for a Black and Tan, but I've been so frigging sick for the past 2 weeks that it ain't happened.

flu shot??

Just curious.

GWS!

I thought someone cooked a coon hound

you guys can have all those dark, nasty beers. I'll stick with a good Pilsner.

that bowl of red beans, sausage and rice looks mighty tasty though.

What is the difference between a black & tan and a half & half ?

Wife returned from visiting family sick as hell. They all had it, respiratory infection/cough. Wife developed pneumonia, I didn't get that bad but almost 2 weeks of crazy coughing. Hell, I passed out once.

B&T is served at a Pub....Half and Half is served at a Brothel....

Perfect

OK, but do you know what that is?

Ronc,

What's your recipe for the Red Beans and Sausage ?

I'm quite partial to Guinness myself.

Flyer

fug yeah MM, an ice cold Bud Select. laughing

And that's true around the world.

A good stout is a beautiful thing

Budweiser is an excellent beer. This Budweiser that is:

I have had many a bottle of Budweiser Budvar when visiting in Europe. It's not such a great beer, and for my humble taste, not as drinkable as Budweiser Select.
American Budweiser has been around longer anyway.

I'm not sure which is better....a good Stout... a good Whisky....or a good Stout followed by a good Whisky....

A good whiskey dropped into a good stout....

Nothing fancy but i'll give it a shot.


1 large onion
1 celery stalk
1 medium bell or poblano
1 or 2 Tbsp rendered bacon fat
1 lb red kidney beans
1 lb Andouille or smoked sausage ( I like Vension )
3 bay leaves
1 Tsp thyme
1/2- 1 Tsp cayenne
8-10 cups chicken stock or H2O
Tony Chachere Original Creole seasoning

Sweat onions, pepper, and celery in bacon fat until tender. Add your kidney beans, sausage, bay leaves, thyme then cover 2" with chicken broth or water. Bring to a boil, reduce heat, cover and simmer on low until beans are tender, about 2 hours. Also, make sure beans stay covered in liquid. I like to add Tony's or salt at the end. Serve over white rice with a piece of cornbread on the side. And don't forget the Louisiana Hot Sauce.