Chef John's Red Beans and Rice recipe
All Recipes Main Dish Recipes Rice Beans and Rice Recipes
Ingredients
- 1 pound dry red kidney beans 1 tablespoon vegetable oil 12 ounces andouille sausage, diced 1 cup finely diced onion ¾ cup chopped celery ¾ cup poblano peppers 4 cloves garlic, minced 2 quarts chicken broth, or more as needed 1 smoked ham hock 2 bay leaves 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme ½ teaspoon cayenne pepper, or to taste hot sauce to taste 4 cups cooked white rice 2 tablespoons chopped green onion, or to taste
Nutrition Info
- 541.5 caloriescarbohydrate: 62.9 gcholesterol: 46.4 mgfat: 20.5 gfiber: 10.1 gprotein: 25.9 gsaturatedFat: 6.4 gservingSize: -sodium: 1384 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Red Beans and Rice
Directions
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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.