CHEF JOHN'S RED BEANS AND RICE
Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 3h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
- Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
- Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 62.9 g, Cholesterol 46.4 mg, Fat 20.5 g, Fiber 10.1 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1384 mg, Sugar 3.6 g
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
RED BEANS AND RICE - ALTON BROWN
From "Good Eats," episode "American Classics III". Use recipe #337996 to make this. If you don't have time to make your own pickled pork, you can use unsmoked slab bacon, cut into chunks.
Provided by DrGaellon
Categories Long Grain Rice
Time 2h56m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes.
- Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves.
- Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.
Nutrition Facts : Calories 519.9, Fat 11.8, SaturatedFat 3.7, Cholesterol 42.3, Sodium 616.4, Carbohydrate 74.7, Fiber 11.4, Sugar 3.3, Protein 29.6
ALTON'S RED BEANS AND RICE
Make and share this Alton's Red Beans and Rice recipe from Food.com.
Provided by gidgettm
Categories One Dish Meal
Time 14h
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat.
- Add the onion, bell pepper, celery, salt and pepper to the pot.
- Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes.
- Add the garlic and cook for 1 to 2 minutes, stirring constantly.
- Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high.
- Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes.
- Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes.
- Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.
- Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat.
- Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine.
- Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.
- Pickled Pork:.
- Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil.
- Reduce the heat and maintain a simmer for 3 minutes.
- Remove from the heat, add the ice and stir.
- Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid.
- Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
Nutrition Facts : Calories 616, Fat 24.4, SaturatedFat 8, Cholesterol 97.6, Sodium 4299.2, Carbohydrate 59, Fiber 6.3, Sugar 5.3, Protein 37.3
RED BEANS AND RICE
The method I use for cooking the rice is a rather unorthodox one. It's speedy, and I find it results in a better, more consistent product than plain steaming. Because the rice is sautéed over high heat, more of the grains' nutty flavors are released. Note: If you don't have time to pickle your pork, use unsmoked slab bacon cut into chunks. This recipe first appeared in Season 12 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time P3DT3h
Number Of Ingredients 30
Steps:
- Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip-top bag and add the cooled pickling liquid. Remove as much air as possible, then seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
- Heat the vegetable oil in a 7-quart Dutch oven over medium-high heat. Add the onion, bell pepper, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water, and beans to the pot and increase the heat to high. Cook, stirring frequently, until the mixture comes to a boil, approximately 6 to 8 minutes.
- Decrease the heat to maintain a simmer, cover, and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook until the beans are tender and the sauce is thickened to your liking, another 30 to 40 minutes. If you prefer an even creamier texture, mash some of the beans with a potato masher.
- Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil, place the butter into a 3-quart saucepan set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.
RED BEANS AND RICE
Steps:
- Drain the beans, discarding the water, and set them aside in a pot.
- Place the onion, celery, garlic and bay leaves in a medium mixing bowl. Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes.
- Pour the olive oil and vegetables over the beans and let sit at room temperature for 10 to 15 minutes. Add enough of the water to cover the beans and bring to a boil. Lower the heat to a simmer, add the salt and pepper, cover, and cook until the beans are tender, about 3 to 4 hours. Remove the bay leaves and serve the hot beans over the rice.
RED BEANS & RICE SOUL FOOD RECIPE
Make any occasion special with this savory soul food recipe. We love this Red Beans & Rice Soul Food Recipe, with Cajun seasoning and smoked ham hock.
Provided by My Food and Family
Categories Home
Time 14h40m
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 13
Steps:
- Rinse and pick through beans, discarding any misshapen beans or debris. Place beans in large bowl. Add enough water to cover beans by at least 2 inches. Let stand overnight.
- Drain beans, discarding soaking liquid; set beans aside. Cook bacon in Dutch oven or deep large skillet until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels. Meanwhile, add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender.
- Return bacon to pan with beans, ham hock, broth, 2 Tbsp. parsley, bay leaf and seasonings. Bring to boil; simmer on low heat 2 to 2-1/2 hours or until beans are tender and liquid is thickened, stirring occasionally. Meanwhile, cook rice as directed on package during the last 30 min. of the bean cooking time.
- Remove ham hock and bay leaf; discard bay leaf. Shred meat from ham hock; discard bone and any fat. Stir meat into bean mixture. Serve over rice; top with remaining parsley.
Nutrition Facts : Calories 510, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1050 mg, Carbohydrate 77 g, Fiber 16 g, Sugar 4 g, Protein 30 g
CHEF JOHN'S RED BEANS AND RICE
Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.
Provided by Chef John
Categories Beans and Rice
Time 3h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
- Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
- Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 62.9 g, Cholesterol 46.4 mg, Fat 20.5 g, Fiber 10.1 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1384 mg, Sugar 3.6 g
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