Chef John's Red Beans and Rice
Ingredients3 h 45 m servings 542
- 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 sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
- Stir 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 heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
- Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.
- Cook's Note:
- You can substitute green bell peppers for the poblano pepper, if desired. You can use water in place of chicken broth, if desired.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 542 calories; 20.5 62.9 25.9 46 1384 Full nutrition
ReviewsRead all reviews 91
Like Chef John, I substitute chicken broth for some of the water to give the dish a better flavor. This is what made me want to try his recipe over others. I also like that in his recipe, he d...
My first time EVER making red beans and rice, and this was the recipe I chose. I served it with homemade corn bread (also in AR - search for Grandma's Cornbread) How mine differed: 1. Used a h...
I just made this recipe, and it was delicious!! All of the ingredients came together nicely. At first, I thought I had too much liquid, but I let it cook down a bit without the lid. I put the ...
Amazing. Comfort soul food at its finest. I’ve made this several times and it always turns out fantastic! After sautéing the sausage and veggies, I dump the whole thing in my crockpot, cook on l...
Delicious. Made this as written when hubby was out of town. The (grown) kids and I loved it. Made it again when hubby was back, but since he doesn't eat pork I substituted chicken andouille saus...
I'm from New Orleans and really don't use a recipe when I make red beans. But since I love Chef John, I wanted to try his way. Outstandingly delicious!
Excellent! I used a pound of chorizo sausage, soaked some dried kidney beans, left out the poblano pepper, salt & hot sauce, used chicken broth in place of water and didn't have a ham hock. Sm...
This turned out so well! I made it in the crockpot - I soaked the beans overnight, drained and rinsed in the morning, chopped and sautéed the other ingredients according to instructions, added ...