Justin Wilson Red Beans And Rice Recipes

RED BEANS & RICE

Steps:

• Prepare the beans the night before. Clean and pick through the beans.
• Rinse several times in water to clean.
• In a large mixing bowl, combine the beans, with enough water to cover by 1 inch, the wine, onions and garlic, parsley, green onions and mint.
• Soak overnight covered in the refrigerator.
• The next morning, in an 8 quart pot, saute the ham bone and scraps in the bacon drippings.
• Pour the bean mixture (including all the water and seasoning) into the pot.
• Add enough meat stock to cover the beans by 2 inches.
• Reduce heat when it comes to a boil.
• Cover and simmer for 2 hours or until tender, stirring occasionally so the beans won't stick and burn.
• Season to taste with salt and hot sauce.
• To thicken, remove one cup beans and place in blender and puree.
• Return them to the pot and stir.
• Serve over cooked rice with chopped onions and hot sauce.

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Steps:

• Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

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.