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Red beans and rice | Southern U.S. style
Statistiques d apprentissage
Niveau CECRL
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Sous-titres (231 segments)
virtually every warm weather culture on
earth has some version of red beans and
rice this is the version from around
where i live in the southern u.s cheap
easy tasty and good for you it's the
night before and i will soak my pound of
beans half a kilo my preference is for
small red beans also known as mexican
red beans i like how they taste and they
cook pretty fast but a lot of people use
red kidney beans for this which are
totally fine too i don't measure the
water when i soak i just eyeball at
least enough for them to double in size
while staying submerged
people have such divergent opinions
about whether you should salt your soak
water or put baking soda in there or put
nothing in there i increasingly think
this is because all of the common
methods work they just do slightly
different things today i'm trying our
friend kenji's method where you soak in
like 15 grams of salt per liter that's
like two tablespoons of morton kosher
for this much water he says this gets
you creamier texture inside the beans
here we are the next day if you cook in
the soak water you'll get more vivid
color but i'm going with kenji today who
advises dumping it and even rinsing he
says he gets better texture this way and
there is some research that says dumping
the soak water reduces certain
undesirable digestive outcomes but it's
prob not a big difference either way i
go back and forth on the matter big pot
on the stove coat it with olive oil and
time for the holy trinity as they call
it in louisiana onion bell pepper and
celery i'm going with red everything for
the color i like a medium dice on my veg
for beans if the cooked pieces are too
big they can feel kind of slimy if
they're too small they end up
effectively thickening the sauce and
making it mushy instead of silky in
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