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Chef John's Red Beans and Rice
Chef John's Red Beans and Rice
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Prep Time:
30 minutes
Cook Time:
195 minutes
Total Time:
225 minutes
Soul-warming red beans and rice with Andouille sausage and smoked ham hock.
Ingredients:
  • 2 bay leaves
  • 1 smoked ham hock
  • 1 pound dry red kidney beans
  • 1 tablespoon vegetable oil
  • 12 ounces andouille sausage, diced
  • 1 cup finely diced onion
  • 0.75 cup chopped celery
  • 0.75 cup poblano peppers
  • 4 cloves garlic, minced
  • 2 quarts chicken broth, or more as needed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 0.5 teaspoon cayenne pepper, or to taste
  • hot sauce to taste
  • 4 cups cooked white rice
  • 2 tablespoons chopped green onion, or to taste
Instructions:
  • In a spacious container, submerge the beans with plenty of cool water and let soak for 8 hours or overnight. Drain and rinse thoroughly.
  • In a large pot over medium heat, heat vegetable oil. Cook and stir sausage until edges brown and oils slightly release, about 5 to 7 minutes. Add onion, celery, and poblano pepper; cook and stir until vegetables soften, about 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Combine red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce with the sausage mixture. Bring to a boil, then simmer gently for 1 1/2 hours, stirring occasionally. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, about 1 1/2 to 2 hours. Adjust seasoning with salt.
  • Fill bowls with fluffy rice, generously pour savory red beans over the rice, and sprinkle with fresh green onion for a burst of flavor and color.

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