ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Red Beans and rice question

Misc.
My question is about red beans and rice. I have made it for years however living in Las Vegas I can't get my beans to be soft enough. I have tried both kidney beans and red beans (both dry) I soak them overnight. They never seem to cooked through. I have tried cooking on stove for hours and also in a pressure cooker. I think the beans have been on the shelf too long. Has anyone else had this problem? This is my first time posting on this board. My husband is from NOLA and I lived there for five years. Never had a problem there. Would appreciate any suggestions.
MsgID: 0080624
Shared by: Judith Spano Las Vegas Nv.
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Red Beans and rice question
  Judith Spano Las Vegas Nv.
2 Recipe(tried): Cooked Beans - A couple of suggestions
  Robin, NYC
3 re: Beans not cooking/being tough
  Melissa - Dallas
ADVERTISEMENT
Random Recipes
  • Parmesan Pasta with Herbs and Plum Tomatoes (serves 1)
  • PARMESAN PASTA WITH HERBS AND PLUM TOMATOES 1 1/2 cups penne (4 1/2 ounces) 1 teaspoon olive oil 2 tablespoons freshly grated Parmesan cheese 2 tablespoons minced fresh basil (or 3/4 teaspoon dried) 1 tablespoon mince...
  • Aztec Pyramid Avocado Dip (6 layer dip)
  • AZTEC PYRAMID AVOCADO DIP 3 avocados* 2 tbsp lemon juice 1 cup cream cheese, softened 2 cups sour cream 1 1/3 oz taco seasoning mix (1 pkg) 2 cups shredded sharp cheddar cheese 3 cups finely chopped fresh tomato 5 gre...
  • Beef Stroganoff from American Family Cookbook, 1979
  • BEEF STROGANOFF 2 lbs boneless beef (tenderloin, sirloin, or rib) cut in 2 x 1/4 x 1/4-inch strips 1/2 cup flour 1 teaspoon salt 1/2 teaspoon monosodium glutamate (MSG) 1/8 teaspoon ground black pepper 1/3 cup butter ...
  • Spiced Indian Cauliflower Soup
  • SPICED INDIAN CAULIFLOWER SOUP 1 large potato, peeled and diced 1 small cauliflower, chopped 1 onion, chopped 1 tablespoon sunflower oil 1 clove garlic, crushed 1 tablespoon fresh ginger, grated 2 teaspoons ground tur...
ADVERTISEMENT
  • Chicken and Vegetables on Pasta
  • CHICKEN AND VEGETABLES ON PASTA 8 chicken thighs 4 tablespoons fresh lemon juice 2 tablespoons olive oil 3 tomatoes, cut in chunks 1 teaspoon basil 1 large onion, cut in chunks 1 teaspoon curry powder 1/8 teaspoon sal...
  • African-Style Braised Chicken in Peanut Sauce
  • AFRICAN-STYLE BRAISED CHICKEN IN PEANUT SAUCE 1 tablespoon vegetable oil 3 lbs. chicken pieces, washed, patted dry; skin-on breast, skinless legs and thighs 2 onions, peeled, finely chopped 4 cloves garlic, peeled, mi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Red Beans and rice question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!