Chef John's Classic Red Beans with Rice

Name: Chef John's Classic Red Beans with Rice
Prep time: 8 h 30 min
Cook time: 3 h 15 min
Total time: 11 h 45 min
Yield: 8 servings
Cuisine: Cajun and Creole, Soul Food, Southern Recipes
Ingredients: 12 oz Andouille Pork Sausage; 1 tsp Black Pepper; 0.5 tsp Cayenne Pepper; 0.75 cup Celery; 2 qt Chicken Broth; 1 cup Diced Onion; 2 whole Dried Bay Leaves; 1 lb Dried Kidney Beans; 1 tsp Dried Thyme; 2 tbsp Green Onion; 1 tsp Hot Sauce; 4 cloves Minced Garlic; 0.75 cup Poblano Pepper; 1 tsp Salt; 1 whole Smoked Pork Ribs; 1 tbsp Vegetable Oil; 4 cups White Rice

Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Soul Food 🇺🇸Southern Recipes 🇺🇸 Sugar-Free Comfort-Food

Chef John's Classic Red Beans with Rice brings together creamy kidney beans simmered low and slow with smoky andouille and a ham hock for deep, peppery heat and rich, meaty flavor. The broth reduces to a silky, spoon-coating sauce that soaks into fluffy white rice, finished with a pop of green onion. It’s perfect for a cozy weeknight dinner or a laid-back weekend meal.

Prep8 hrs 30 mins
Cook3 hrs 15 mins
Serves8
DifficultyMedium

1

Place the beans in a large container and cover them with several inches of cool water; let sit for 8 hours to overnight. Drain and rinse.
2

Heat the vegetable oil in a large pot over medium heat. Cook and stir the sausage in the hot oil until it releases some of its oils and the edges brown, 5 to 7 minutes. Stir the onion, celery, and poblano pepper into the sausage; cook and stir until the vegetables soften and begin to turn translucent, 5 to 10 minutes. Stir the garlic into the sausage mixture; cook and stir until fragrant, about 1 minute.
3

Stir the red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce the heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until the beans are soft, the meat is tender, and the desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
4

Spoon the rice into bowls, ladle the red beans mixture over the rice, and top with green onion.