Chef John's Classic Red Beans and Rice
Ingredients List
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1 pound dry red kidney beans
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1 tablespoon vegetable oil
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12 ounces andouille sausage, diced
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1 cup finely diced onion
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¾ cup chopped celery
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¾ cup poblano peppers
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4 cloves garlic, minced
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2 quarts chicken broth, or more as needed
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1 smoked ham hock
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2 bay leaves
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1 teaspoon freshly ground black pepper
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1 teaspoon dried thyme
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½ teaspoon cayenne pepper, or to taste
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hot sauce to taste
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4 cups cooked white rice
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2 tablespoons chopped green onion, or to taste
Cooking Instructions
Soak the beans in a large container, covering them with several inches of cool water. Allow them to sit for 8 hours or overnight. Drain and rinse before using.
Heat vegetable oil in a large pot over medium heat. Add sausage and cook, stirring occasionally, until the sausage releases its oils and the edges begin to brown, about 5 to 7 minutes. Stir in the onion, celery, and poblano pepper; cook until the vegetables soften and turn translucent, about 5 to 10 minutes. Add garlic and cook for another minute until fragrant.
Add red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce to the sausage mixture. Bring to a boil, reduce the heat to low, and let it simmer gently for about 1 1/2 hours, stirring occasionally. Add salt and continue to simmer for another 1 1/2 to 2 hours until the beans are tender, the meat is cooked through, and the consistency is to your liking. Season with additional salt to taste.
Scoop rice into bowls, then pour the red bean mixture over the rice, garnishing with chopped green onions on top.
Cooking Tips
Feel free to swap out poblano peppers for green bell peppers. You can also use water in place of chicken broth if preferred.
Nutritional Information (per serving)
| 542 | Calories |
| 21g | Fat |
| 63g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 542 | |
| % Daily Value * | |
| Total Fat 21g | 26% |
| Saturated Fat 6g | 32% |
| Cholesterol 46mg | 15% |
| Sodium 1384mg | 60% |
| Total Carbohydrate 63g | 23% |
| Dietary Fiber 10g | 36% |
| Total Sugars 4g | |
| Protein 26g | 52% |
| Vitamin C 15mg | 17% |
| Calcium 81mg | 6% |
| Iron 6mg | 32% |
| Potassium 1052mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5