Creole Red Beans Rice (Printable)
Savory red beans cooked with smoked turkey, aromatic vegetables, and spices, paired with fluffy white rice.
# What You'll Need:
→ Beans and Meat
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 1 pound smoked turkey wings or drumsticks
03 - 6 cups low-sodium chicken broth or water
→ Vegetables
04 - 1 large yellow onion, diced
05 - 1 green bell pepper, diced
06 - 3 celery stalks, diced
07 - 4 garlic cloves, minced
→ Seasonings & Aromatics
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon Creole seasoning or Cajun seasoning
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon cayenne pepper
14 - 1 teaspoon salt, plus more to taste
→ Finishing & Rice
15 - 2 tablespoons olive oil
16 - 2 tablespoons fresh parsley, chopped
17 - 1 tablespoon apple cider vinegar
18 - 3 cups cooked white rice
# How To Make:
01 - Drain and rinse the soaked red beans thoroughly under cold water.
02 - Heat olive oil in a large Dutch oven over medium heat. Add diced onion, bell pepper, and celery. Sauté until vegetables are softened and fragrant, approximately 5 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add drained beans, smoked turkey pieces, bay leaves, thyme, smoked paprika, Creole seasoning, black pepper, cayenne pepper, salt, and chicken broth to the pot. Stir well to combine all seasonings.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy. Add more liquid if necessary during cooking.
06 - Remove smoked turkey pieces from the pot. Discard skin and bones, shred the meat into bite-sized pieces, and return the meat to the pot.
07 - Stir in apple cider vinegar and fresh parsley. Taste the beans and adjust salt seasoning as needed.
08 - Spoon hot red beans over cooked white rice. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The smoked turkey adds incredible depth without being overpowering like traditional pork
- This recipe proves that some dishes really do taste better after a long, slow cook
02 -
- Don't skip the overnight soak, or you'll end up with unevenly cooked beans and a longer simmer time
- The vinegar at the end might seem strange, but it's the difference between good red beans and great ones
03 -
- Keep an eye on the liquid level during simmering, adding more broth if it reduces too quickly
- Let the dish rest for 10 minutes before serving to let the flavors fully come together