Chef John's Red Beans And Rice
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Red Kidney Beans (dry)1 tbsp
Vegetable Oil1 cup
Onion (finely diced)3 cup
Celery (chopped)3 cup
Poblano Pepper4 cloves
Garlic (minced)1 tsp
Dried Thyme4 cups
Cooked White Rice2 tbsps
Green Onion (chopped, to taste)Directions:
1
Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight
2
Drain and rinse
3
Heat vegetable oil in a large pot over medium heat
4
Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes
5
Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes
6
Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute
7
Stir chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours
8
Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more
9
Season with salt
10
Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion