Introduction
Have you ever wanted to make a warm, comforting dish that fills your kitchen with the most amazing smell? That’s exactly what you get with Chef John’s Red Beans and Rice! This dish is full of tender beans, smoky sausage, and rich broth, all served over soft white rice. It’s the kind of meal that makes you feel cozy, happy, and full. Let’s get cooking and bring a little Southern comfort into your kitchen!
Overview: What Makes Chef John’s Red Beans and Rice So Special?
Red Beans and Rice is a classic New Orleans-style dish. It’s made with dry red kidney beans that simmer low and slow with andouille sausage, veggies, spices, and a smoked ham hock. The result is a creamy, smoky, hearty bowl of beans served over rice. This dish takes a little time, but it’s worth every minute. Total cooking time is about 3½ to 4 hours, including soaking the beans and simmering them. The difficulty level is easy, but the flavor is bold and unforgettable. This is a great recipe to make on a weekend, for Mardi Gras, or anytime you want a one-pot meal that feeds a crowd.
Essential Ingredients
Here’s everything you need to make Chef John’s Red Beans and Rice
- Dry Red Kidney Beans: Soaked overnight and cooked until tender
- Andouille Sausage: A spicy, smoky sausage that adds lots of flavor
- Onion, Celery, and Poblano Peppers: The veggie trio that forms the base of the dish
- Garlic: Adds a deep, savory flavor
- Chicken Broth: The liquid that helps the beans cook and become creamy
- Smoked Ham Hock: Adds a rich, smoky flavor and soft, tender meat
- Bay Leaves, Thyme, Cayenne, and Black Pepper: Bring warmth and spice
- Hot Sauce: Adds heat — use as much or as little as you like
- White Rice: Soft and fluffy, perfect for serving under the beans
- Green Onion: A fresh, crunchy topping at the end
Substitutions and Variations
- Sausage: Use kielbasa or turkey sausage if you can’t find andouille
- Peppers: Use bell peppers instead of poblano for a milder flavor
- Ham Hock: You can skip it or use smoked turkey legs or bacon instead
- Beans: Use canned beans in a pinch, but they won’t be as creamy
- Spice: Adjust the cayenne and hot sauce to your taste
Step-by-Step Instructions
Here’s how to make delicious, comforting Chef John’s Red Beans and Rice
Step 1: Soak the Beans
Place 1 pound of dry red kidney beans in a large bowl. Cover with several inches of cool water. Let them soak for 8 hours or overnight. Drain and rinse the beans before cooking.
Step 2: Cook the Sausage and Veggies
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add 12 ounces of diced andouille sausage and cook until browned, about 5 to 7 minutes. Add 1 cup diced onion, ¾ cup chopped celery, and ¾ cup chopped poblano peppers. Cook, stirring, until the vegetables soften and start to look translucent, about 5 to 10 minutes. Stir in 4 cloves minced garlic and cook for 1 minute more.
Step 3: Add the Beans and Seasonings
Add the drained beans, 2 quarts chicken broth, 1 smoked ham hock, 2 bay leaves, 1 teaspoon black pepper, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper, and hot sauce to taste. Stir everything together and bring to a boil.
Step 4: Simmer the Beans
Reduce heat to low. Let the pot simmer gently, uncovered, for 1½ hours, stirring every so often. Add salt to taste, then continue simmering for another 1½ to 2 hours, or until the beans are creamy and tender, and the meat is falling off the ham hock.
Step 5: Serve
Spoon cooked white rice into bowls. Ladle the red bean mixture over the rice. Top with chopped green onions for a fresh pop of flavor. Serve hot and enjoy!
Assembly: Presenting the Perfect Bowl
Scoop warm rice into a deep bowl, then ladle the thick, rich beans on top. Make sure every serving gets sausage, tender beans, and a little of the smoky broth. Sprinkle a spoonful of chopped green onions on top for a fresh crunch and bright color. For extra flavor, add a splash of your favorite hot sauce. Serve with cornbread or a simple green salad on the side for a complete meal.
Storage and Make-Ahead Tips
Storing Leftovers
Let the beans cool, then store in airtight containers in the fridge for up to 4 days. They taste even better the next day!
Freezing
This dish freezes very well. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove.
Make-Ahead Tip
You can soak the beans and chop the veggies a day ahead to make things faster. Or cook the full dish and let the flavors blend overnight before serving.
Recipe Variations
Try these fun ways to change up Chef John’s Red Beans and Rice
- Vegetarian Version: Skip the meat and use veggie broth. Add more spices and a dash of liquid smoke for flavor
- Spicy and Smoky: Add extra cayenne, hot sauce, or chopped jalapeños for more heat
- Meat Lovers: Add chopped cooked bacon or ham with the sausage
- Slow Cooker Method: Cook on low for 8 hours or high for 5 hours after sautéing the veggies and sausage
- Creamy Twist: Mash some beans against the side of the pot at the end for a thicker texture
Conclusion
Chef John’s Red Beans and Rice is a heartwarming, flavor-packed dish that’s perfect for cozy nights, family dinners, or celebrations. With smoky sausage, soft beans, and savory broth over fluffy rice, every bite is comforting and rich. It’s simple, delicious, and feeds a crowd. Whether you’re from the South or just love great food, this recipe is a keeper. So grab your pot, your beans, and your spices — and let’s simmer up something amazing!
Print
Chef John’s Red Beans and Rice
Description
Red Beans and Rice is a classic New Orleans-style dish. It’s made with dry red kidney beans that simmer low and slow with andouille sausage, veggies, spices, and a smoked ham hock. The result is a creamy, smoky, hearty bowl of beans served over rice.
Ingredients
Here’s everything you need to make Chef John’s Red Beans and Rice
-
Dry Red Kidney Beans: Soaked overnight and cooked until tender
-
Andouille Sausage: A spicy, smoky sausage that adds lots of flavor
-
Onion, Celery, and Poblano Peppers: The veggie trio that forms the base of the dish
-
Garlic: Adds a deep, savory flavor
-
Chicken Broth: The liquid that helps the beans cook and become creamy
-
Smoked Ham Hock: Adds a rich, smoky flavor and soft, tender meat
-
Bay Leaves, Thyme, Cayenne, and Black Pepper: Bring warmth and spice
-
Hot Sauce: Adds heat — use as much or as little as you like
-
White Rice: Soft and fluffy, perfect for serving under the beans
-
Green Onion: A fresh, crunchy topping at the end
Substitutions and Variations
-
Sausage: Use kielbasa or turkey sausage if you can’t find andouille
-
Peppers: Use bell peppers instead of poblano for a milder flavor
-
Ham Hock: You can skip it or use smoked turkey legs or bacon instead
-
Beans: Use canned beans in a pinch, but they won’t be as creamy
-
Spice: Adjust the cayenne and hot sauce to your taste
Instructions
Place 1 pound of dry red kidney beans in a large bowl. Cover with several inches of cool water. Let them soak for 8 hours or overnight. Drain and rinse the beans before cooking.
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add 12 ounces of diced andouille sausage and cook until browned, about 5 to 7 minutes. Add 1 cup diced onion, ¾ cup chopped celery, and ¾ cup chopped poblano peppers. Cook, stirring, until the vegetables soften and start to look translucent, about 5 to 10 minutes. Stir in 4 cloves minced garlic and cook for 1 minute more.
Add the drained beans, 2 quarts chicken broth, 1 smoked ham hock, 2 bay leaves, 1 teaspoon black pepper, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper, and hot sauce to taste. Stir everything together and bring to a boil.
Reduce heat to low. Let the pot simmer gently, uncovered, for 1½ hours, stirring every so often. Add salt to taste, then continue simmering for another 1½ to 2 hours, or until the beans are creamy and tender, and the meat is falling off the ham hock.
Spoon cooked white rice into bowls. Ladle the red bean mixture over the rice. Top with chopped green onions for a fresh pop of flavor. Serve hot and enjoy!
FAQs
1. Do I have to soak the beans? Soaking helps them cook faster and more evenly, but you can skip it and simmer longer if needed.
2. Can I use canned beans? Yes, but reduce the broth and cooking time. The flavor and texture won’t be quite the same.
3. How spicy is this dish? It has a little heat from the sausage and cayenne, but you can adjust to your liking.
4. Can I make this vegetarian? Yes! Just skip the sausage and ham hock and use vegetable broth.
5. What kind of rice works best? Plain white rice is traditional, but brown rice or jasmine rice also work.
6. Can I double the recipe? Yes, just use a larger pot and keep an eye on the liquid level.
7. How do I make it thicker? Mash some beans at the end of cooking or let it simmer longer uncovered.
8. Can I use a pressure cooker? Yes, but adjust the liquid and cook times. Pressure cook soaked beans for 30 minutes.