I capitalized both words cuz they're both extremely important. Yes,
this is yet another thread on small red beans vs red kidney beans. I
gotta tell ya', I goin' fer the red kidneys every time! Oh, BTW .....jes
kidding about "Beans". Hell, beans iz beans!

Anyway, back to reality. Yes, it takes me 4-8 hrs to properly cook up
a pot o' red beans, here in da' moun-tains! One thing I learned right
away. The Small red beans do not produce a satisfactory "cream". OK,
"cream" is when the bean begins breaking down and exudes (?) some of
its starches into the broth. This produces a "cream", a thin gravy
that can be taken to extreme limits.

A perfect example I've experienced is Popeye's, the fast food chain.
Apparently, they've won awards for their red beans 'n rice. I've
eaten it. Gotta mix the bean sludge with rice, but the flavor is
awesome. Mostly salt --which I personally like-- but still got that
bean cream texture. Jes thicker. Almost like peanutbutter.

Well, never gonna get there with them itty-bitty red beans. After a
certain time, they jes will not give. You get so much cream, then
that's all, brother! I cooked them suckers fer 8 hrs! Medium cream!

I'm at 5 hrs on my current pot. Red kidney beans, all the fixins,
water, heat, etc. The boiling point here is jes over 197F. That's
roughly 15 degs below what I usta cook beans at.

Right now, I jes wanna learn if these red kidney beans will provide a
sufficient cream, which should thicken up the dish. I still have 3
hrs.

nb