Best 5 Chef Johns Red Beans And Rice Recipes

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

JOHN'S RED BEANS AND RICE

Steps:

• Either soak beans overnight according to package directions, or for a quick soak, cover beans with 2 inches of water and bring to a boil for 25 minutes. Turn off heat and let beans rest for 4 hours.
• The key to good red beans and rice is the stock. To make stock, boil ham shanks with a carrot, one stalk of celery and half an onion until the meat falls off the bone. This will take about 1½ hours. Remove the shanks, shred the meat off the bone and set aside.
• You want about 8 cups of stock.
• Add red beans to the ham stock and bring to a boil. Reduce beans to a gentle boil and cook for 1½ hours until beans are almost tender. Be sure to check them after an hour. Bean cooking times can vary, and you don't want them to get mushy.
• Chop remaining celery,onion and bell pepper.
• Slice andouille sausage and saute until browned. Then, pour off most of the fat and cook the vegetables in the remaining fat for a few minutes. (The vegetables should still be crisp.).
• When beans are almost done, add the vegetables, shredded ham, sausage, soy sauce and garlic to them. Add onion powder to taste and if desired, Cajun seasoning. If you add Cajun seasoning, be careful not to add too much because some have a lot of salt.
• Simmer 10 minutes more, or until beans are tender in the middle.
• Before serving, remove several tablespoons of beans and mash them. Return to pot to thicken the sauce.
• Serve over rice garnished with parsley and a slice of baguette.

RED BEANS AND RICE

Steps:

• In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
• In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
• Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
• Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
• Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

EASY RED BEANS AND RICE

Steps:

• Heat canola oil in a Dutch oven or other heavy pot over medium-high heat. Add the onion, reduce heat to medium and cook 5-7 minutes, stirring often until the onion is beginning to soften.
• Add the green bell pepper and celery. Continue cooking another 5-7 minutes stirring often or until all the vegetables are softened.
• Add the garlic, Cajun seasoning, thyme and bay leaf. Cook briefly, 10-15 seconds.
• Add the sausage and cook that briefly, 10-15 seconds.
• Add the tomato sauce, water from rinsing the can, broth, beans and Worcestershire.
• Bring to a boil, reduce heat to low and simmer 25-30 minutes or until thickened.
• Add salt, black pepper and hot sauce to taste. Add chopped fresh parsley. Serve over hot, cooked rice.

CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS

Steps:

• Cover the beans with water 2" above beans.
• Let stand overnight.
• Drain just before using.
• Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
• Cover and bring to a boil over high heat.
• Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
• Remove ham hocks from pan and set aside.
• Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
• Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
• *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
• Add the ham hocks and cook and stir 10 minutes more.
• Serve immediately over hot, white rice.