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Chef John's Red Beans and Rice

Rated as 4.85 out of 5 Stars
66k

"Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will."
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Ingredients

3 h 45 m servings 542
Original recipe yields 8 servings

Directions

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  1. Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  2. 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.
  3. 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.
  4. Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 542 calories; 20.5 62.9 25.9 46 1384 Full nutrition

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Reviews

Read all reviews 107
  1. 137 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Hate to dissent from everyone else’s opinion, but... this stuff was spicy. A little too spicy. I like spicy food, but in this case, the cayenne and andouille together stole the show- in a bad wa...

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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 ...

no changes, will make again and again