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 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 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 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 BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.