Southern Red Beans and Rice with Smoked Turkey
Submitted by Tommie Chaney
Equipment
- Cast Iron Dutch Oven
Ingredients
- 1 pound dry red beans or kidney beans Rinsed.
- 6 oz andouille sausage Sliced into rounds 1/2-1 inch thick.
- 1/2 cup chopped celery
- 1/2 cup chopped onions
- 1/2 cup chopped green peppers
- 3 garlic cloves Minced
- 32-48 oz broth See notes. Any broth will work. (Chicken, vegetable, beef).
- 1/2-1 pound fully cooked smoked turkey leg or wing See notes
- 1 teaspoon dried thyme
- 1 tablespoon Creole Seasoning
- 1 teaspoon cayenne pepper Omit if you do not desire spicy.
- salt and pepper to taste
- 2 bay leaves
- cooked rice
Instructions
Optional: Pre Boil the Smoked Turkey (See notes)
- Add the smoked turkey to a pot of boiling water. Use enough water to submerge the turkey. Boil for 45 minutes to an hour to soften the turkey. I like to do this as the beans are quick soaking.
Red Beans and Rice
- Fill a Dutch oven or soup pot with water (enough to cover the beans) and place it on the stove to boil. Once the water has boiled, remove it from the heat and add the beans. Place the lid on the pot. Allow the beans to soak for 1 hour.
1 pound dry red beans or kidney beans
- Place a Dutch oven or soup pot (I use the same one) on medium-high heat and add the sausage rounds. Cook for 5-6 minutes or however long it takes to brown both sides. Remove the sausage and set it aside.
6 oz andouille sausage
- Add the celery, green peppers, onions and garlic to the pot. Saute until translucent and fragrant.
1/2 cup chopped celery, 1/2 cup chopped onions, 1/2 cup chopped green peppers, 3 garlic cloves
- There should be brown bits in the bottom of the pot from the cooked sausage and vegetables. Leave these intact because they contain flavor. Pour the broth into the pot and use a wooden or silicone spoon to break down the brown bits in the pot and deglaze the pot..
32-48 oz broth
- Add in the cooked sausage, beans, smoked turkey, spices, and bay leaf. Stir.
1/2-1 pound fully cooked smoked turkey leg or wing, 1 teaspoon dried thyme, 1 tablespoon Creole Seasoning, 1 teaspoon cayenne pepper, salt and pepper to taste, 2 bay leaves
- Place the lid on the pot and lower the heat to medium-low. Cook for 2-3 hours until the beans are soft. You can test if they are done by grabbing one bean out of the pot and mashing it with a spoon or fork.
- Open up the pot and remove the bay leaf and smoked turkey. If you like meat in your red beans, use 2 forks and shred the turkey and return it to the pot. Taste repeatedly and add salt and pepper to taste if needed.
- Cool before serving and serve with cooked rice.
Notes
- Water can be used instead of broth if you wish. Broth adds additional flavor. You will need enough broth/liquid to cover the beans and smoked turkey as it cooks. If you don't cover the dish with liquid it will add additional cook time and the beans won't cook at an even and consistent speed.
- You can use ham hocks, a leftover ham bone, salt pork, country ham, or even bacon instead of smoked turkey.
- The smoked turkey is already cooked, so you don't have to cook it beforehand. Boiling the turkey in water before adding it to the beans will produce fall-off-the-bone turkey meat for the red beans and rice. This step is optional.
- You can substitute Creole seasoning for whatever flavor or spice blend you like.
- Not soaking the beans in advance will likely add a couple of hours to your cooking time.
- Rinse the beans first to remove any surface dirt.
- Decide how you like your beans. Do you like them firm, soft, or mushy? Check in on the beans frequently while they cook. They will typically need anywhere from 1 1/2 hours – 3 hours depending on your texture preference. I like to cook mine for 2 hours. I like for them to be soft, but not mushy.
- Since the canned beans are already cooked, you won’t need to simmer them as long as you would with dried beans. If using canned, I recommend heating them until warm. If you want smoked turkey meat or meat from the ham hock, you would still need to cook that for a couple of hours for tender meat.
