Chef John's Red Bean and Rice

By Rhonda7447

Ingredients

• 1 lb dry red kidney beans (soak over night)
• 1 T veg. oil
• 12 oz andouille sausages - diced, or ground pork.
• 1 cup diced onions
• 3/4 cup diced celery
• 3/4 cup diced poblano chili
• 4 cloves garlic, minced
• 2 qts chicken broth, more if needed.
• 1 smoked ham hock
• 2 bay leaves
• 1 tsp freshly grd pepper
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper, or to taste
• 4 cups cooked white rice
• 2 T chopped green onions, to taste
• Sliced ham steak
• *Hot sauce if desired.

Preparation

Step 1

Place beans in a large container and cover with several inches of water; let stand 8 hours or overnight.

Step 2

Heat veg. oil in large frying pan. Cook and stir andouille/sausage in hot oil until brown, 5 to 7 minutes.

Step 3

In crock pot, add beans, sausage, ham hock, broth, bay leaf, all the veggies and garlic and seasoning. Stir a bit and slow cook for 8 hours.

Step 4

Take out ham hock and dice whatever ham is left. Add the additional chopped ham to crock pot and stir.

Step 5

Spoon rice into bowls and ladle the red bean mixture over rice. Top with green onions. Can add addition hot sauce if desired.