Recipe Detail

Red Beans and Rice (Origin: Universal)


TLG 02:Jul      TLG Admin


    1 pound dry red kidney beans
    1 smoked ham hock
    1 tablespoon vegetable oil
    2 bay leaves
    12 ounces andouille sausage, diced
    1 teaspoon freshly ground black pepper
    1 cup finely diced onion
    1 teaspoon dried thyme
    3/4 cup chopped celery
    1/2 teaspoon cayenne pepper, or to taste
    3/4 cup poblano peppers
    hot sauce to taste
    4 cloves garlic, minced
    4 cups cooked white rice
    2 quarts chicken broth, or more as needed
    2 tablespoons chopped green onion, or to taste

How to cook

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.

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