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
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Dry Red Kidney Beans: Soaked overnight and cooked until tender
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Andouille Sausage: A spicy, smoky sausage that adds lots of flavor
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Onion, Celery, and Poblano Peppers: The veggie trio that forms the base of the dish
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Garlic: Adds a deep, savory flavor
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Chicken Broth: The liquid that helps the beans cook and become creamy
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Smoked Ham Hock: Adds a rich, smoky flavor and soft, tender meat
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Bay Leaves, Thyme, Cayenne, and Black Pepper: Bring warmth and spice
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Hot Sauce: Adds heat — use as much or as little as you like
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White Rice: Soft and fluffy, perfect for serving under the beans
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Green Onion: A fresh, crunchy topping at the end
Substitutions and Variations
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Sausage: Use kielbasa or turkey sausage if you can’t find andouille
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Peppers: Use bell peppers instead of poblano for a milder flavor
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Ham Hock: You can skip it or use smoked turkey legs or bacon instead
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Beans: Use canned beans in a pinch, but they won’t be as creamy
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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!