Creole Red Beans Rice (Print Version)
Savory beans and smoked turkey seasoned with Creole spices, paired with fluffy white rice for a flavorful dish.
# What You 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
# Directions:
01 - Drain and rinse the soaked red kidney beans thoroughly before cooking.
02 - Heat olive oil in a large Dutch oven over medium heat. Add diced onion, bell pepper, and celery. Sauté until vegetables are softened, 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, and chicken broth to the pot.
05 - Bring mixture to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours. Stir occasionally until beans are tender and creamy.
06 - Remove smoked turkey pieces from the pot. Discard skin and bones, shred the meat, and return it to the pot.
07 - Stir in apple cider vinegar and fresh parsley. Taste and adjust salt seasoning as needed.
08 - Serve hot over cooked white rice, garnished with additional fresh parsley if desired.
# Expert Tips:
01 -
- The smoked turkey brings a deep, smoky flavor that makes the house smell incredible all day long
- These beans cook down into this rich, creamy pot that feels like a warm hug on a cold night
02 -
- Resist the urge to crank up the heat to speed things along, because high heat makes the beans break apart unevenly and the texture turns mealy instead of creamy
- The apple cider vinegar at the end might seem optional, but it's actually what makes all the flavors pop and keeps each bite interesting
03 -
- Don't salt the beans until the very end because the smoked turkey releases salt as it simmers, and you don't want to accidentally make the whole thing too salty
- Mash a few spoonfuls of beans against the side of the pot near the end of cooking to naturally thicken the sauce without any added starch