After several visits to New Orleans, I finally took the plunge and have been making red beans and rice here at home for the last year or so. My basic recipe is from Ignatius (it came in a packet of recipe cards from different restaurants) and on the whole it has served us well.
We just made it again today and while it was tasty as usual the liquid was a bit thin, more on the watery side than what I would call saucy. This happens periodically (but not always) and I'm wondering if the experts at Chowhound could suggest why.
* Heat too low? (We cooked for five hours but it was a very low simmer, about the smallest possible flame.)
* Too much liquid added? (We just covered the beans, as many recipes suggest.)
* Pot too big/small? (We used a wider pot than usual, and ceramic, rather than my banged-up Revereware aluminum pot.)
* Bad beans? (Gumbo Pages says old beans don't get creamy -- I know the product doesn't turn over here in NYC like in NO, but we just bought them.)
Guidance is appreciated! Thanks!