Description
If you’ve ever tasted a warm, smoky bowl of red beans and rice, you know the answer is yes. This dish is a Southern staple that’s filling, flavorful, and full of history.
Ingredients
- Dry Red Kidney Beans (1 lb): The star of the dish. Soaked overnight for even cooking.
- Vegetable Oil (1 tbsp): Used to sauté sausage and vegetables.
- Andouille Sausage (12 oz, diced): Adds smoky spice and heartiness. Sub: smoked sausage.
- Onion (1 cup, diced): Adds depth and sweetness.
- Celery (¾ cup, chopped): Classic in Cajun cooking, adds crunch and flavor.
- Poblano Pepper (¾ cup): Mild heat and earthy flavor. Sub: green bell pepper.
- Garlic (4 cloves, minced): Adds aroma and warmth.
- Chicken Broth (2 quarts or more): Liquid base that adds savory richness. Use low-sodium.
- Smoked Ham Hock: Adds meaty, smoky flavor and helps thicken the beans.
- Bay Leaves (2): Add subtle herbal notes.
- Black Pepper (1 tsp): Adds spice and depth.
- Thyme (1 tsp): Earthy herb that balances the richness.
- Cayenne Pepper (½ tsp or to taste): Heat and kick. Add more if you like it spicy.
- Hot Sauce: To taste. Optional but delicious.
- Cooked White Rice (4 cups): The base of the dish. Soaks up all the flavor.
- Green Onion (2 tbsp, chopped): Finishing touch for freshness and crunch.
Instructions
- Soak the Beans:
- Place dry kidney beans in a large container.
- Cover with several inches of cool water.
- Let sit for 8 hours or overnight.
- Drain and rinse before cooking.
- Sauté the Sausage and Veggies:
- In a large pot, heat vegetable oil over medium heat.
- Add diced andouille sausage.
- Cook for 5–7 minutes until browned and slightly crispy.
- Add Onion, Celery, and Pepper:
- Stir in onion, celery, and poblano pepper.
- Cook for 5–10 minutes until veggies soften and turn translucent.
- Add Garlic:
- Stir in garlic.
- Cook for 1 minute until fragrant.
- Build the Broth:
- Add soaked beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne, and hot sauce.
- Stir to combine.
- Simmer the Beans:
- Bring mixture to a boil.
- Reduce heat to low, cover partially, and simmer gently for 1½ hours.
- Stir occasionally and check broth level. Add more broth if needed.
- Continue Simmering:
- Add salt to taste.
- Simmer another 1½ to 2 hours, until beans are soft and ham is tender.
- Stir occasionally and mash some beans against the side to thicken sauce.
- Finish and Serve:
- Remove bay leaves and ham hock.
- Taste and adjust seasoning.
- Spoon cooked rice into bowls.
- Ladle beans over rice.
- Garnish with chopped green onions.
