Creole Red Beans Rice (Printable)
Savory red beans cooked with smoked turkey and aromatic spices, paired with tender long grain rice.
# 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:
01 - Soak the dried 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 - In a large Dutch oven or heavy-bottomed pot, heat a splash of oil over medium heat. Add onion, bell pepper, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Add the soaked beans, smoked turkey, bay leaves, thyme, paprika, oregano, cayenne, black pepper, white pepper, and salt. Pour in water or 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 meat to the pot. Adjust seasoning with more salt, pepper, and hot sauce if desired. Simmer uncovered for 15 minutes to thicken the mixture.
05 - While beans cook, prepare rice: In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and cook for 15–18 minutes until tender. Fluff with a fork.
06 - Serve red beans over fluffy white rice, garnished with fresh parsley and sliced green onions.
# Expert Tips:
01 -
- The smoked turkey gives you all that deep, smoky flavor without being too heavy or greasy
- This is one of those rare dishes that actually tastes better on day two, so you're basically meal planning for tomorrow
- Something magical happens when beans cook down low and slow, turning into this creamy, rich pot of comfort
02 -
- Dont rush the bean cooking time, because that creamy consistency only comes when they've had time to break down properly
- Taste your beans about thirty minutes before they're done and adjust the seasoning then, because salt takes time to really penetrate
- The liquid should look thick and slightly soupy, not watery thin, so let it cook down a bit if needed
03 -
- Mash about a quarter cup of beans against the side of the pot and stir them back in for that authentic creamy texture without needing cream
- Hot sauce at the table lets everyone control their own heat level