Creole Red Beans Rice (Printer-friendly)
A flavorful Creole dish featuring red beans slow-cooked with smoked turkey and aromatic spices.
# What You'll Need:
→ Beans & Meat
01 - 1 pound dried red kidney beans, rinsed and sorted
02 - 1 pound smoked turkey wings or legs
03 - 8 cups water or low-sodium chicken broth
→ Vegetables & Aromatics
04 - 1 large yellow onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 bay leaves
→ Spices & Seasonings
09 - 1 teaspoon dried thyme
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon cayenne pepper
13 - 1 teaspoon black pepper
14 - 1 1/2 teaspoons kosher salt
15 - 1/2 teaspoon ground white pepper
16 - 2 teaspoons hot sauce
17 - 2 tablespoons fresh parsley, chopped
18 - 2 green onions, sliced
→ Rice
19 - 2 cups long grain white rice
20 - 4 cups water
21 - 1/2 teaspoon salt
# How To Make It:
01 - Soak dried red kidney beans overnight in a large pot of water, or use the quick-soak method by boiling them for 2 minutes, then letting them sit off the heat for 1 hour. Drain and rinse thoroughly.
02 - Heat a splash of oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, bell pepper, and celery. Sauté for 5–7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Add soaked beans, smoked turkey, bay leaves, thyme, smoked paprika, oregano, cayenne, black pepper, white pepper, and salt to the pot. Pour in water or chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until beans are tender and creamy. Add more water if needed to keep beans barely covered.
04 - Remove smoked turkey pieces from the pot. Shred the meat, discarding skin and bones. Return shredded meat to the pot. Adjust seasoning with additional salt, pepper, and hot sauce if desired. Simmer uncovered for 15 minutes to thicken the consistency.
05 - While beans simmer, combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15–18 minutes until tender and liquid is absorbed. Fluff with a fork.
06 - Spoon creamy red beans and turkey over fluffy white rice. Garnish with chopped fresh parsley and sliced green onions. Serve immediately while hot.
# Expert Tips:
01 -
- The smoked turkey adds incredible depth without being overwhelming, making it perfect for those who want traditional flavor with a lighter touch
- This recipe makes the house smell absolutely incredible for hours, building anticipation that's absolutely worth the wait
02 -
- The beans are done when they're creamy and starting to break down slightly, not when they're still holding their shape perfectly
- About halfway through cooking, some beans will stick to the bottom and that's actually good, those browned bits add incredible flavor
03 -
- Mash about a quarter cup of beans against the side of the pot during the last fifteen minutes of cooking to naturally thicken the sauce without any added starch
- Let the dish rest for ten minutes before serving, giving the flavors time to settle and the sauce to reach perfect consistency