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...
- Yield: 8
- Cooking time: 3 Hour 15 Min
- Publisher: Allrecipes.com
- 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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