Chef John's Red Beans and Rice

Chef John's recipe for red beans, Andouille sausage, smoked ham hock, and rice is the textbook definition of soul food: a comforting, hearty bowl of goodness.

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...


Ingredients

  • 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 white rice
  • 2 tablespoons chopped green onion, or to taste

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