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Chef John Besh's Red Beans And Rice Recipe

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Chef John Besh’s Red Beans and Rice Red Beans and Eric Red beans, Red beans n rice recipe
Chef John Besh’s Red Beans and Rice Red Beans and Eric Red beans, Red beans n rice recipe from www.pinterest.com

Description

Chef John Besh's red beans and rice recipe is a classic Southern dish that is perfect for any occasion. This hearty meal is loaded with flavor and is sure to please even the most discerning taste buds. The dish is made with tender red beans, spicy andouille sausage, and a variety of aromatic vegetables and spices that come together to create a delicious and satisfying meal.

Prep Time

The prep time for this dish is around 30 minutes. This includes time to soak the beans overnight.

Cook Time

The cook time for this dish is around 2 hours.

Ingredients

  • 1 pound dried red beans
  • 1 pound andouille sausage, sliced into rounds
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 3 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 6 cups water
  • Hot cooked rice, for serving

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Measuring cups and spoons

Method

1. Rinse the beans and soak them overnight in enough water to cover them by at least 2 inches. 2. Drain and rinse the beans and set them aside. 3. In a Dutch oven or large pot, cook the sliced andouille sausage over medium heat until browned and crispy. Remove the sausage with a slotted spoon and set it aside. 4. In the same pot, add the chopped onion, green bell pepper, and celery. Cook for about 5 minutes, or until the vegetables are softened. 5. Add the minced garlic, bay leaves, dried thyme, cayenne pepper, salt, and pepper. Cook for another minute, or until the garlic is fragrant. 6. Add the soaked beans and 6 cups of water to the pot. Bring to a boil, then reduce the heat and simmer for about 2 hours, or until the beans are tender. 7. Remove the bay leaves and use a wooden spoon to mash some of the beans against the side of the pot to thicken the mixture. 8. Add the cooked andouille sausage back to the pot and stir to combine. 9. Serve hot over cooked rice.

Notes

This recipe can be made ahead of time and reheated when ready to serve.

Nutrition Info

This recipe makes about 8 servings. Each serving contains approximately:
  • Calories: 494
  • Protein: 24g
  • Fat: 21g
  • Carbohydrates: 56g
  • Fiber: 14g

Recipe Tips

  • For a spicier dish, increase the cayenne pepper or add a chopped jalapeno pepper.
  • For a vegetarian version, omit the andouille sausage and use vegetable broth instead of water.
  • Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Enjoy this delicious and comforting meal with your family and friends!


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