Recipe

Chef John's Red Beans and Rice

Name: Chef John's Red Beans and Rice
Prep time: 20 min
Cook time: 310 min
Total time: 330 min
Yield: 10 servings
Ingredients: 1 tablespoon shortening, or as needed; 1 white onion, chopped; 1 green bell pepper, chopped; 3 cloves garlic, chopped; 8 cups water; 1 pound dried red beans; 1 smoked ham hock; 1 pound smoked sausage, cut into bite-sized pieces; 2 stalks celery, chopped; 2 bay leaves; 1 tablespoon Creole seasoning (such as Tony Chachere's®); ½ teaspoon dried thyme; ½ teaspoon dried sage; 1 dash hot pepper sauce (such as Tabasco®), or to taste (Optional); 3 cups cooked white rice

This New Orleans red beans and rice is just like what Mom makes. I recommend cooking it the day before you want to eat it. It is a time-consuming recipe, and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Prep 20mCook 310mTotal 330mServes 10

Ingredients

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Instructions

1
Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
2
Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
3
Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

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