Chef Johns Sandy Beans Recipes

CHEF JOHN'S SANTA MARIA-STYLE BEANS

Steps:

• Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes.
• While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes.
• Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.

CHEF JOHN'S RED BEANS AND RICE

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.

CHEF JOHN'S BOSTON BAKED BEANS

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

CHEF JOHN'S BEANS AND GREENS

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
• Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
• Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

CHEF JOHN'S SANDY BEANS

Steps:

• Heat garlic olive oil, bread crumbs, and 2 tablespoons Parmesan cheese in a nonstick skillet over medium heat. Cook and stir until mixture resembles wet sand and is fragrant, 2 to 5 minutes. Stir in remaining Parmesan cheese; cook and stir until golden brown and crunchy, about 1 minute more. Transfer bread crumbs to a plate.
• Return skillet to heat; cook and stir white beans, olive oil, vinegar, cayenne pepper, and salt in hot skillet until beans are heated through, about 5 minutes. Stir parsley and breadcrumbs to taste into beans; toss to coat.

CHEF JOHN'S SANDY BEANS

Steps:

• Heat garlic olive oil, bread crumbs, and 2 tablespoons Parmesan cheese in a nonstick skillet over medium heat. Cook and stir until mixture resembles wet sand and is fragrant, 2 to 5 minutes. Stir in remaining Parmesan cheese; cook and stir until golden brown and crunchy, about 1 minute more. Transfer bread crumbs to a plate.
• Return skillet to heat; cook and stir white beans, olive oil, vinegar, cayenne pepper, and salt in hot skillet until beans are heated through, about 5 minutes. Stir parsley and breadcrumbs to taste into beans; toss to coat.

CHEF JOHN'S SANDY BEANS

Steps:

• Heat garlic olive oil, bread crumbs, and 2 tablespoons Parmesan cheese in a nonstick skillet over medium heat. Cook and stir until mixture resembles wet sand and is fragrant, 2 to 5 minutes. Stir in remaining Parmesan cheese; cook and stir until golden brown and crunchy, about 1 minute more. Transfer bread crumbs to a plate.
• Return skillet to heat; cook and stir white beans, olive oil, vinegar, cayenne pepper, and salt in hot skillet until beans are heated through, about 5 minutes. Stir parsley and breadcrumbs to taste into beans; toss to coat.

CHEF JOHN'S SANDY BEANS

Steps:

• Heat garlic olive oil, bread crumbs, and 2 tablespoons Parmesan cheese in a nonstick skillet over medium heat. Cook and stir until mixture resembles wet sand and is fragrant, 2 to 5 minutes. Stir in remaining Parmesan cheese; cook and stir until golden brown and crunchy, about 1 minute more. Transfer bread crumbs to a plate.
• Return skillet to heat; cook and stir white beans, olive oil, vinegar, cayenne pepper, and salt in hot skillet until beans are heated through, about 5 minutes. Stir parsley and breadcrumbs to taste into beans; toss to coat.