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

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Instructions

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!