Creole Red Beans Rice (Printable)
Creamy red beans slow-cooked with smoked turkey, aromatic vegetables, and spices served over fluffy rice.
# What You'll 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 - ½ teaspoon cayenne pepper
13 - 1 teaspoon black pepper
14 - 1 teaspoon salt
→ Rice
15 - 2 cups long-grain white rice
16 - 4 cups water
17 - ½ teaspoon salt
→ Garnish
18 - 2 green onions, finely sliced
19 - Hot sauce to taste
# How To Make:
01 - Drain soaked beans thoroughly and set aside for cooking.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add diced onion, bell pepper, and celery. Sauté for 5 minutes until vegetables are softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add smoked turkey, soaked beans, bay leaves, thyme, oregano, paprika, cayenne, black pepper, and salt to the pot. Stir well to distribute spices evenly.
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, and shred meat. Return shredded meat to pot. Simmer uncovered for 10 to 15 minutes, mashing some beans against the side of the pot to achieve a creamier consistency. Adjust seasoning to taste.
07 - While beans finish cooking, combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
08 - Spoon creamy red beans over hot steamed rice. Garnish with sliced green onions and hot sauce if desired.
# Expert Tips:
01 -
- The smoked turkey infuses every bean with incredible depth without being overwhelming
- It feeds a crowd and somehow tastes even better the next day
02 -
- Do not rush the simmer time those beans need time to break down and create that signature creamy texture
- Always taste at the end and adjust salt since the smoked turkey can vary in intensity
03 -
- Mash about a quarter of the beans against the pot side for authentic thickness
- Make it a day ahead the flavors deepen incredibly overnight