I cut the recipe for red beans and rice in half. I am concerned about the cooking time and liquid ratios.
The original recipe called for 1 lb.beans soaked overnight and simmered in 2 quarts for 1.5 hours then adding sausage & spices and simmering for another 30 minutes. I cut the recipe in half, including the water and I'm 40 minutes into the simmering and I have A LOT of liquid, semi-tender beans and more veggies than beans. I assumed the cook time would be the same but am feeling that the cooking is moving along quicker than I expected. Should I adjust the cook time as I have done the liquid? Am I over reacting? Thanks.
Recommended by Food52
if you have the frzr space, i think bigpan's advice is good for freezing. Funny, i just finished cooking red beans in some leftover duck stock, and they are delicious (I actually think i prefer red beans to great northern now) but they took something like 3-4 hours to cook, and they were just bought at the store. oh, and i had soaked them for 2 days, having added a pinch of baking soda (to test the gas-reducing theory.)