Chef John's Soulful Red Beans and Rice

Start by placing the beans in a large container, covering them with several inches of cool water. Allow this mixture to sit for 8 hours or overnight, giving the beans time to rehydrate. After the soaking period has passed, drain and rinse the beans thoroughly.

Next, heat a substantial amount of vegetable oil in a large pot over medium heat. Once the oil is hot, cook and stir the sausage until it releases its excess oils and the edges begin to brown, taking around 5 to 7 minutes. Stir in the onion, celery, and poblano pepper into the sausage mixture, continuing to cook and stir until these vegetables soften and start to turn translucent, which should take around 5 to 10 minutes.

Add the minced garlic to the sausage mixture and cook, stirring constantly, until it becomes fragrant, approximately 1 minute later.

Now, combine the cooked sausage mixture with red beans, chicken broth, a ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce in the large pot. Bring this mixture to a boil over high heat before reducing the heat to low and allowing it to simmer gently, stirring occasionally, for a total of 1 1/2 hours. Add salt to taste and continue simmering until the beans are soft, the meat is tender, and the desired consistency is achieved, which may take an additional 1 1/2 to 2 hours.

Finally, season the red beans mixture with salt and continue simmering until it reaches your desired consistency. To serve, spoon a generous amount of rice into bowls and ladle the red beans mixture over the top. Finish by topping with green onion.