Ingredients
8
8 servings
- •1 pound dry red kidney beans
- •1 tablespoon vegetable oil
- •12 ounces andouille sausage, diced
- •1 cup finely diced onion
- •0.75 cup chopped celery
- •0.75 cup poblano peppers
- •4 cloves garlic, minced
- •2 quarts chicken broth, or more as needed
- •1 smoked ham hock
- •2 bay leaves
- •1 teaspoon freshly ground black pepper
- •1 teaspoon dried thyme
- •0.5 teaspoon cayenne pepper, or to taste
- •hot sauce to taste
- •4 cups cooked white rice
- •2 tablespoons chopped green onion, or to taste
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 542
- Carbohydrate: 63g
- Fat: 21g
- Fiber: 10g
- Protein: 26g
- Sugar: 4g
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