Bludso's BBQ Red Beans and Rice
o Our staff test kitchen tried a new version of Red Beans and Rice from the recent book, Bludso's BBQ Cookbook (Ten Speed Press, 2022). They'd made it with our Domingo Rojo beans and author Kevin...
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Cooking tools:
- Stockpot
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Wooden spoon
- Colander
- Airtight container
- Refrigerator
- Ladle
- Serving bowl
- Spoon
Ingredients
- 5 quarts water, or as needed
- 2 smoked ham hocks
- 1⁄4 cup chicken bouillon powder, or as needed
- 2 bay leaves
- 4 serrano chiles
- 1 habanero chile (optional)
- 2 tablespoons vegetable oil
- 1 1⁄2 cups finely chopped white onions
- 1 cup finely chopped celery
- 1 cup finely chopped green bell pepper
- 1 pound andouille sausage, sliced into 1⁄4-inch-thick coins
- 2 pounds dried small red beans or red kidney beans (like Rancho Gordo Domingo Rojo or Hidatsa Red beans) rinsed and sorted
- 1⁄4 cup finely chopped garlic
- 2 tablespoons dark chili powder
- 1 teaspoon cayenne pepper (optional)
- 1⁄2 teaspoon ground thyme
- Cooked extra-long-grain white rice, for serving
- Chopped parsley for garnishing
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