Description

Craving a soul-warming meal that’s rich in flavor and Southern tradition? Chef John’s Red Beans and Rice is a Louisiana classic, featuring tender red beans, smoky andouille sausage, and a spicy, savory broth served over fluffy white rice.

Ingredients

Scale

Chef John’s Red Beans and Rice uses pantry staples and fresh ingredients to create its signature bold, savory flavor. Here’s what you’ll need for 8 servings:

1 pound dry red kidney beans: The hearty, creamy base of the dish.
1 tablespoon vegetable oil: For sautéing sausage and vegetables.
12 ounces andouille sausage, diced: Adds smoky, spicy flavor.
1 cup finely diced onion: Contributes sweetness and depth.
¾ cup chopped celery: Adds savory crunch and flavor.
¾ cup poblano peppers: Provides mild heat and color.
4 cloves garlic, minced: Boosts savory depth.
2 quarts (8 cups) chicken broth, or more as needed: Forms the flavorful liquid base.
1 smoked ham hock: Infuses smoky, meaty richness.
2 bay leaves: Adds subtle aromatic depth.
1 teaspoon freshly ground black pepper: Enhances flavor with mild heat.
1 teaspoon dried thyme: Contributes earthy, herbal notes.
½ teaspoon cayenne pepper, or to taste: Adds a spicy kick.
Hot sauce to taste: For adjustable heat.
4 cups cooked white rice: The starchy base to soak up the beans and broth.
2 tablespoons chopped green onion, or to taste: Adds a fresh, colorful garnish.

Why These Ingredients Matter

Red Kidney Beans: Provide a creamy, hearty texture when cooked low and slow.
Andouille and Ham Hock: Deliver the smoky, meaty essence of Creole cuisine.
Holy Trinity (Onion, Celery, Poblano): Forms the classic Louisiana flavor base, replacing traditional green bell pepper with poblano for a milder heat.
Spices and Hot Sauce: Add warmth and customizable spice.

Substitutions and Variations

Beans: Use canned red kidney beans (3-4 cans, drained) to skip soaking; reduce cooking time to 1-1.5 hours.
Andouille Sausage: Substitute with smoked sausage, kielbasa, or chorizo for different flavor profiles.
Poblano Peppers: Replace with green bell peppers for a traditional Creole trinity or jalapeños for more heat.
Vegan Option: Omit sausage and ham hock, use vegetable broth, and add smoked paprika or liquid smoke for smokiness.
Gluten-Free: Naturally gluten-free; ensure chicken broth and sausage are gluten-free.
Spicy Red Beans: Increase cayenne to 1 teaspoon or add extra hot sauce.
Vegetable-Packed: Add ½ cup diced carrots or bell peppers for extra heartiness.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 pound dry red kidney beans, 1 tablespoon vegetable oil, 12 ounces andouille sausage, 1 cup finely diced onion, ¾ cup chopped celery, ¾ cup poblano peppers, 4 cloves garlic, 2 quarts chicken broth, 1 smoked ham hock, 2 bay leaves, 1 teaspoon black pepper, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper, hot sauce, 4 cups cooked white rice, and 2 tablespoons chopped green onion.
Place beans in a large container, cover with several inches of cool water, and soak for 8 hours or overnight. Drain and rinse beans.
Dice onion, celery, poblano peppers, and sausage; mince garlic; chop green onions for garnish.

Tip: Soak beans overnight to reduce cooking time and improve texture.

Step 2: Cook the Sausage

Heat 1 tablespoon vegetable oil in a large pot over medium heat.
Add 12 ounces diced andouille sausage and cook, stirring, until oils release and edges brown, 5-7 minutes.

Tip: Brown sausage well to enhance its smoky flavor.

Step 3: Sauté the Vegetables

Stir in 1 cup finely diced onion, ¾ cup chopped celery, and ¾ cup chopped poblano peppers.
Cook, stirring, until vegetables soften and turn translucent, 5-10 minutes.
Add 4 cloves minced garlic and cook until fragrant, about 1 minute.

Tip: Dice vegetables finely for a cohesive texture in the final dish.

Step 4: Simmer the Beans

Stir in 1 pound soaked, drained, and rinsed red kidney 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.
Bring to a boil over high heat, then reduce to low and simmer gently, stirring occasionally, for 1.5 hours.

Tip: Skim any foam that rises to the surface during simmering for a clearer broth.

Step 5: Finish Cooking

Continue simmering until beans are soft, the ham hock is tender, and the desired consistency is reached, 1.5-2 hours more. Add more broth if needed to adjust thickness.
Remove the ham hock, shred any meat, and return it to the pot (optional). Discard bay leaves.
Season with salt to taste.

Tip: Taste before adding salt, as ham hock and sausage can be salty.

Step 6: Serve

Spoon 4 cups cooked white rice into bowls.
Ladle the red beans mixture over the rice.
Top with 2 tablespoons chopped green onion for garnish.

Tip: Serve hot to enjoy the full depth of flavors and creamy texture