Red Beans I Made It

Red Beans

pointsevenout 14 years ago

Recipe by Mysticdream.

Red Beans

The onions have a very short saute time or I have misunderstood the directions or the author was attempting to be humorous.

I made a double batch because I used a pound of dry beans. The raw flavor of the onions come through the beans. I recommend giving the onions a good saute until golden brown, then adding the garlic and sugar so the sugar won't burn.

I wound up putting a couple/three tablespoons of sour cream in to hide the onion. Worked pretty darned good.

Made this dish with rice.

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frankieanne 14 years ago said:

I see I made these, too. Long time ago though. I don't really remember them! I suppose, because I wrote I had to cook them 20 minutes, the onions weren't raw by the time I cooked it all that long. I do remember I used canned beans. I see I served them with rice as well.

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pointsevenout 14 years ago said:

Saw your comment. Took 20 minutes for me too but started the rice at the same time and the timing worked out great.

I can't see any other reason to add sugar to the onions besides to make candied onions, so there is no reason not to saute the onions long enough to start bringing out the natural sugars in the onions. And that's sauteed to a golden brown.

This recipe makes me think the author was trying to do a shortcut method to baked beans.

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lilliancooks 14 years ago said:

Maybe the oil is suppose to be super hot so that the onions get a quick flash fry?

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mommyluvs2cook 14 years ago said:

Well in the recipe is says saute onions 30 seconds or until tender....I don't understand how onions could get tender in 30 seconds...it usually would take a couple minutes. Maybe Lillian is right and you should use a super hot (I would think stainless steel, not nonstick) and cook them that way. Maybe I'll give these a try and see what happens...they do sound good though ;)

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