Ingredients
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1 pound dry red kidney beans
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1 tablespoon vegetable oil
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12 ounces andouille sausage, diced
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1 cup finely diced onion
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¾ cup chopped celery
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¾ cup poblano peppers
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4 cloves garlic, minced
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2 quarts chicken broth, or more as needed
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1 smoked ham hock
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2 bay leaves
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1 teaspoon freshly ground black pepper
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1 teaspoon dried thyme
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½ teaspoon cayenne pepper, or to taste
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hot sauce to taste
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4 cups cooked white rice
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2 tablespoons chopped green onion, or to taste
Directions
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Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
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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.
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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.
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Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.
Christina Dygert Lackey
Recipe Tips
You can substitute green bell peppers for poblano peppers. You can use water instead of chicken broth.
Nutrition Facts (per serving)
542 | Calories |
21g | Fat |
63g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 542 | |
% Daily Value * | |
Total Fat 21g | 26% |
Saturated Fat 6g | 32% |
Cholesterol 46mg | 15% |
Sodium 1384mg | 60% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 10g | 36% |
Total Sugars 4g | |
Protein 26g | 52% |
Vitamin C 15mg | 17% |
Calcium 81mg | 6% |
Iron 6mg | 32% |
Potassium 1052mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.