THE BEST BAKED RICE AND BEANS
Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
- Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g
JOHN'S RED BEANS AND RICE
John Cazort makes the best red beans and rice and shares his secret for this rich, satisfying dish. He uses soy sauce instead of salt and makes a stock with ham shanks to season the beans. This dish takes a long time,but is easy to make because you don't have to attend to it often
Provided by -Mary-
Categories One Dish Meal
Time 5h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 128.3, Fat 0.5, SaturatedFat 0.1, Sodium 366.5, Carbohydrate 24, Fiber 6.6, Sugar 3.4, Protein 8.1
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS
Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.
Provided by Penny Stettinius
Categories Beans
Time P1DT3h
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 561.5, Fat 21.8, SaturatedFat 7.5, Cholesterol 43.1, Sodium 994.3, Carbohydrate 60, Fiber 14.7, Sugar 6.5, Protein 33.2
RED BEANS AND RICE
This is my uncle Willie's recipe. He's from Mississippi but has a love for everything New Orleans. I would watch him make this dish over the holidays, so this is my memory of watching Willie all those years. And great rice? I will show you the best trick for cooking it!
Provided by JJ Johnson
Categories side-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Generously coat the bottom of a large, heavy-bottom saucepan with oil. Add the onion and cook until it begins to soften, about 3 minutes. Add the bell pepper and celery. Cook, stirring occasionally, until the vegetables soften and the onions are translucent.
- Add the garlic, smoked paprika, cayenne, oregano, basil, thyme, salt and pepper and cook, stirring, for 1 minute more. Add the beans, ham hock and broth and simmer, partially covered, for 1 hour.
- Remove the ham hock from the pan but let the beans continue to cook. When the hock is cool enough to handle, take the meat off the bone, chop it into bite-size pieces and return it to the pan.
- Add the rice to the pan along with 1 cup water if more liquid is needed. Cook, tightly covered, until the rice is tender, about 20 minutes. Serve in bowls garnished with parsley.
RED BEANS AND RICE
Every Monday, you can find a pot of red beans and rice cooking in someone's kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson's house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.
Provided by Kim Severson
Categories side dish
Time 6h30m
Yield About 12 cups
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
More about "chef johns red beans and rice recipes"
CREOLE-STYLE SPICY RED BEANS & RICE RECIPE - YOUTUBE
From youtube.com
CHEF JOHN BESH'S RED BEANS AND RICE | RED BEANS AND …
From redbeansanderic.com
JOHN'S RED BEANS AND RICE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 3 hrs 55 minsServings 10-12
- Place beans in a large Dutch oven; add water 2 inches above beans. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
- Cook sausage and ham in hot oil in Dutch oven over medium-high heat 8 to 10 minutes or until browned. Drain sausage and ham on paper towels, reserving 2 Tbsp. drippings. Add celery and next 8 ingredients to drippings; cook over low heat, stirring occasionally, 15 minutes.
- Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally, 2 hours or until beans are tender. Discard ham hock and bay leaves.
CHEF JOHN'S RED BEANS AND RICE - FERRY.DIXIESEWING.COM
MONDAY'S RED BEANS & RICE - TODAY.COM
From today.com
SOUTHERN STYLE RED BEANS AND RICE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CHEF JOHN'S RED BEANS AND RICE | RECIPE | RECIPES, SOUTHERN …
From pinterest.com
TOP 42 JOHN FOLSE RED BEANS AND RICE RECIPE RECIPES
From forrest.qualitypoolsboulder.com
TOP 42 JOHN BESH RED BEANS RECIPE RECIPES
From forrest.qualitypoolsboulder.com
CHEF JOHN'S RED BEANS AND RICE | RECIPE | LOUISIANA RED BEANS AND …
From pinterest.com
CHEF JOHN'S RED BEANS AND RICE RECIPES
From recipeso.net
CHEF JOHN’S RED BEANS AND RICE, WITH A TWIST | BY TERRY …
From medium.com
CHEF JOHN'S RED BEANS AND RICE - RECIPES.VAISAAGRO.COM
From recipes.vaisaagro.com
HOMEMADE RED BEANS AND RICE RECIPE - CHEF BILLY PARISI
From billyparisi.com
JOHN BESH RED BEANS RECIPE RECIPES - HOWARD.COOLFIRE25.COM
From howard.coolfire25.com
You'll also love