I should like to join this conversation and will offer the last word on things RED BEANS.
Regarding the many variations and vicissitudes on things beans and what’s best for them, a clarifying issue is that we are all in agreement that pork was made for a pot of red beans, which is as certain as no man steps into the same bayou twice – sort of.
To begin soaking the dry red beans is important and an overnight soak with cold water is easy enough. The seasoning meat is the main issue. Many suggest and argue that pickle pork is the essence, or that smoked ham hocks are the bomb, these are merely training sessions up to the gastronomic big boy stage. The last word on seasoning meats is a smoked ham shank. Done.
A particular detail is also to be heeded. Volume matters. Simmering two pounds of beans vs. a single pound results in a discernible chemistry difference in things texture, character and something let’s say rustic or not. Go with two pounds, 8 quart sized pot and a slow cook time.
To begin, soaked beans of course, are reserved while the base is still prepped. Saute a compliment of onions, celery, garlic and bell peppers in combination. Actual proportions are not exactly critical here, you must regard that there are variances in the entropy of the kitchen and that recipes cannot always be controlled for. These many options also constitute as opportunities for happenstance, chance and talking points for the Gods to enjoy and add some favor still to be determined. Beans are complex, non-linear and still with some component of things alchemy.
The one sure thing is that smoked ham shank, where to find in the far reaches of the empire is not my concern, but here in Louisiana we are happily well supplied and logistically tight, the next Katrina come what may. The base saute will also accept things such as oregano, bay leaf, thyme and chili. To detail chili we should have to open another vein of discussion, but dried chilies are your good friend, use red pepper flakes if all else is unavailable. The general guide and mantra is that simple is better.
Once the onions are becoming clear add in the shank and allow to begin a good thermal transformation, only 15 minutes or so. This is to render the better qualities “into the pot” and begin the breaking down process.
Add in the beans and cover with good water and some stock. The shank is a powerful tool and will protest too much added flavours over what it was designed to do, therefore a simple approach is best. Bring the works to a proper boil and then reduce the flame to a simmer. Allow to simmer with only occasional stirring and checking of liquid levels. Expect about 45 min- 1 hour cooking time per pound of dry beans. Plan ahead and monitor beans carefully. Do not rush the process.
The shank will begin to render, then bloat, then it will begin to separate from the bone. Finally the meat will then shred and break up. This is the near finish stage. Careful stirring to “pickup” the resting beans from the bottom is important to avoid scorching. Some further manual breaking up of the meat is OK, but the shredding is a natural process that is an indicator of the doneness. Ideally the beans will have expended all their creamy goodness to the pot, also the shank will have exhausted all it has to offer and the bones can be fished out. The viscosity will now easily coat the back of a serving spoon.
Adjust seasoning with preferably white pepper and salt, to taste as they say. The last word in things beans is not due to the contribution of the shank, but rather the resting. You will enjoy the beans once served with white steamed rice, OK enjoy, but regard that the next twenty four hours of resting in the refrigerator, usually overnight, is the actual alchemy secret.
Normally, SE Louisiana brethren may get upset at the reveal of this time secret, but we have evolved. We regard that this note is only as important as so many other elements and phases to the whole process. Actually the secret is in what happens chemically during the rest period and nothing anyone could or should want to control. There, now you have the all the stuff and the last word on beans.
Mapmaker
...and sometimes red bean man.
Last edited by Mapmaker; 05/31/19.
