Creole Red Beans Rice (Printable Version)
Hearty Creole red beans and smoked turkey simmered slowly, paired with tender steamed rice.
# What You Need:
→ Beans & Protein
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 1 pound smoked turkey wings or legs
03 - 6 cups low-sodium chicken broth or water
→ Vegetables
04 - 1 large yellow onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
→ Herbs & Spices
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon cayenne pepper
13 - 1 teaspoon black pepper
14 - 1 teaspoon salt, plus more to taste
→ Rice
15 - 2 cups long-grain white rice
16 - 4 cups water
17 - 1/2 teaspoon salt
→ Garnish
18 - 2 green onions, finely sliced
19 - Hot sauce to taste
# How-To:
01 - Drain soaked beans thoroughly and set aside for cooking.
02 - In a large Dutch oven over medium heat, add a splash of oil. Sauté diced onion, bell pepper, and celery for 5 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
04 - Add smoked turkey, soaked beans, bay leaves, thyme, oregano, smoked paprika, cayenne pepper, black pepper, and salt to the pot.
05 - Pour in chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until beans are creamy and tender.
06 - Remove smoked turkey from pot, discard skin and bones, shred meat, and return to pot. Simmer uncovered for 10-15 minutes, mashing some beans against the pot side for creamier texture. Adjust seasoning as needed.
07 - In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
08 - Spoon creamy red beans over hot steamed rice. Garnish with sliced green onions and hot sauce if desired.
# Expert Hints:
01 -
- Smoked turkey creates a lighter version while keeping that deep smoky soul
- The beans naturally thicken into a velvety sauce that clings to every grain of rice
02 -
- The beans should be stirred occasionally but not too often or they will break down completely
- Mashing about one quarter of the beans against the pot creates that authentic creamy consistency
03 -
- Let the pot rest uncovered for 10 minutes before serving so the sauce thickens naturally
- Cook the rice slightly firm because it will continue softening when you spoon the hot beans over it