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<blockquote data-quote="Dannyalcatraz" data-source="post: 8001869" data-attributes="member: 19675"><p>A couple nights ago, I got some white beans and some red beans out of our freezer to eat as sides to things like some rotisserie chicken and some ham steaks- all supplied by relatives, so no cooking for me to do!</p><p></p><p>The guy who cooked the beans gave us a batch of tasty but soupy reds. I didn’t notice until my “beanberg” had been fully reheated in the microwave. I hadn’t planned on eating the beans with rice, so I didn’t cook any, which meant I was looking at a quarter dark chicken afloat in a sea of red bean “soup”.</p><p></p><p>Now, sometimes, when we have beans, we’ll have some buttered bread or toast, but I didn’t want to do that either...but I had just picked up a big cornbread from a local grocery’s bakery and thought...what the heck. Warmed a wedge of the cornbread in the toaster oven, buttering it immediately after it came out, Then I just plopped it in the Sea of Beans alongside Chickenleg Island, letting it soak up some of the liquid.</p><p></p><p>Gotta say, even though it’s not traditional creole, using the cornbread as a sop was damn good. Never did it before, but I’ve since done it a second time, and intend to try it with the white beans next.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 8001869, member: 19675"] A couple nights ago, I got some white beans and some red beans out of our freezer to eat as sides to things like some rotisserie chicken and some ham steaks- all supplied by relatives, so no cooking for me to do! The guy who cooked the beans gave us a batch of tasty but soupy reds. I didn’t notice until my “beanberg” had been fully reheated in the microwave. I hadn’t planned on eating the beans with rice, so I didn’t cook any, which meant I was looking at a quarter dark chicken afloat in a sea of red bean “soup”. Now, sometimes, when we have beans, we’ll have some buttered bread or toast, but I didn’t want to do that either...but I had just picked up a big cornbread from a local grocery’s bakery and thought...what the heck. Warmed a wedge of the cornbread in the toaster oven, buttering it immediately after it came out, Then I just plopped it in the Sea of Beans alongside Chickenleg Island, letting it soak up some of the liquid. Gotta say, even though it’s not traditional creole, using the cornbread as a sop was damn good. Never did it before, but I’ve since done it a second time, and intend to try it with the white beans next. [/QUOTE]
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