Chef John's Red Beans And Rice

Ingredients

• Servings: 8
• 1 pound dry red kidney beans
• 1 tablespoon vegetable oil
• 12 ounces andouille sausage, diced
• 1 cup finely diced onion
• 3/4 cup chopped celery
• 3/4 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
• 1/2 teaspoon cayenne pepper, or to taste
• hot sauce to taste
• 4 cups cooked rice
• 2 tablespoons chopped green onion, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 45 mins


• 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 chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into 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.